“Lucky” Dumplings

Every New Year’s Day, my daughter and I make these “Lucky Dumplings”. You see, I am from the South, and in Georgia, we consider it “good luck” to eat pork + greens on New Year’s Day. A typical, southern menu would include pork chops, collard greens, and black-eyed peas. But we wanted to modify that tradition a little bit, to suit our taste buds!

I know it’s a little late for New Years, but you will find these gems quite tasty any time of the year….and the recipe makes about 125-130 dumplings, so you can freeze and enjoy any time.

Print Recipe
Serves: 4-6 Cooking Time: Prep: 1 hour; Cook: 10 minutes


  • 3 packages of wonton wrappers (you can find these in most produce sections of grocery stores)
  • 1 lb. package of collard greens, or kale
  • 2 cups low sodium chicken stock
  • 1 tsp. kosher salt
  • 3 lbs. ground pork
  • 2 tbsp. fresh ginger, minced or grated on microplane*
  • 6 cloves garlic, minced
  • 3 green onions, finely chopped
  • 1/2 cup low-sodium soy sauce
  • Water
  • 1 tbsp. chili-garlic sauce, like Sambal or Sriracha
  • 1/4 cup soy sauce
  • 1 tsp. rice wine vinegar



Place collards or greens in large stock pot with chicken stock and kosher salt. Simmer on medium-low for about 10 minutes until greens are completely wilted. Drain excess liquid from greens, and chop finely, removing any large stalks. Place greens in large bowl.


Add next ingredients to bowl with greens: ground pork, ginger, garlic, green onions, and soy sauce. Mix throughly together until greens and pork are well combined.


Spread out wonton wrappers on large sheet pan. Fill small bowl with water.


Place about 1 tsp. of pork + greens mixture onto wontons. Dip one finger into water bowl and wet 2 sides of the wonton with water. Fold wonton diagonally in half and seal with fingers. The water on one side of the wonton makes seal possible. (See picture, below.)


Dip finger in water bowl again and wet one side of the back of triangle. Fold long ends of triangle together and seal where wet. (See second picture, below.)


Place folded dumplings on sheet pan, allowing a little space between other dumplings. Keep folding dumplings until you've used all wontons.


Once you've folded all wontons, place sheet pan in freezer for about 30 minutes. This will flash-freeze the dumplings and keep them from sticking together when stored. Once they are frozen, transfer to large, zippered freezer bag.




Place frozen dumplings in shallow saute pan with cover. Fill bottom of pan with about 1/2" of water. Place pan on medium-high heat, cover, and allow to steam for about 6-8 minutes, until pork in center is cooked through. You may need to add a little bit more water during cooking process if it evaporates.


Serve with dipping sauce, ingredient amounts listed above.

Place 1 tsp. pork + greens mixture on wontons.
Fold diagonally in half, wetting 2 out of 4 sides to create seal.
Fold long ends to meet in the front of dumpling. Seal with a little bit of water.

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