Have you already made our breakfast sausage and Italian sausage recipes? If you have more pork to use up, I recommend this Chinese dumpling sausage recipe. It tastes just like you have taken a bite of a Chinese dumpling. Heat up a link and serve it as is, or check out other ways to use it suggested in this tutorial.
Why We Love Chinese Dumpling Sausage
After raising two Berkshire crosses and three Kune Kune pigs, we knew we needed to come up with some winner recipes to process all of that pork!
We love Kune Kunes because they provide a lot of amazing fat, which we render into homemade lard, but we found that their high-fat content was perfect for making sausage.
Over the course of several days, we mixed up a lot of different sausage variations for a big family taste test. Believe me, when you have 11 children there are a variety of taste preferences so you really need to dial in those recipes!
We landed on some clear winners, and while the men of the family trended towards the wild game sausage and German bratwurst, the ladies of the house favored this Chinese dumpling sausage. You can access all of our winning sausage recipes with this downloadable PDF.
What Is Chinese Dumpling Sausage
Chinese dumpling sausage is not the typical Chinese sausage made from pork liver that is dried and cured. Instead, these pork sausages are made from fresh ground pork shoulder and formed into sausage casings to store in the freezer.
They are seasoned with familiar Asian flavors such as sesame oil, oyster and soy sauce and mixed with finely chopped carrots, cabbage and green onion to give them a unique texture.
Ways to Use Chinese Dumpling Sausage
We love to heat up a link of Chinese dumpling sausage as a stand-alone. It’s delicious, sprinkled with sesame seeds and served with a soy ginger dipping sauce.
But you can also remove the filling from the casing to use as a potsticker or dumpling filling, fried rice, or this eggroll-in-a-bowl recipe.
Seasoning Chinese Dumpling Sausage
While we prefer 75% lean meat with 25% pork fat for our breakfast and Italian sausage, we prefer 85% lean to 15% fat for Chinese dumpling sausage. We also found that measuring in grams yielded the best results.
Using a simple food scale makes measuring your lean-to-fat ratio and spice blends a snap.
| Ingredient | 1 kg. Pork (2.2 pounds) | 10 kg.Pork (22 pounds) |
| Salt | 16 grams | 160 grams |
| Soy Sauce | 135 grams | 1350 grams |
| Green Onions (Thinly Sliced) | 11 grams | 110 grams |
| Fresh Garlic (Minced) | 3.5 grams | 35 grams |
| Oyster Sauce | 3.25 grams | 325 grams |
| Toasted Sesame Oil | 2.75 grams | 275 grams |
| Black Pepper | 1.5 grams | 150 grams |
| Grated Cabbage & Carrots (salted & slightly cooked) | 100 grams | 1000 grams |
How to Make Chinese Dumpling Sausage
Supplies Needed
- Meat Grinder – The most affordable option is a food processor or a KitchenAid meat grinder attachment. However, if you are making Chinese dumpling sausage on a large scale, we recommend an industrial meat grinder.
- Food Scale – This recipe is measured in grams. Using a food scale is also helpful in achieving the right lean-to-fat ratio.
- Sausage Casings -These sausage casings are what we use. Make sure the sausage casing size matches the size links you want to make. Watch the video for the most straightforward example of how to prepare your sausage casings.
- Sausage Stuffer – You can use an electric sausage stuffer, but we’ve found that a hand-crank sausage stuffer is the easiest to control and have fewer parts that can break.
- Wrapping Materials – If you want to freeze your sausage links, you will need plastic wrap, freezer paper, and tape.
Ingredients Needed
You’ll want the following ingredients and the seasonings listed above measured and ready to go. The amounts will vary depending on how large your batch is, so refer to the chart above for exact amounts.
- Pork – Pork shoulder is a popular cut to make Chinese dumpling sausage, but you can use whatever cut you have on hand. What’s important is to remember that you have an 85% meat to 15% fat ratio.
- Pork Fat – If you’re not butchering your own pigs, pork fat can usually be obtained by asking a butcher.
- Seasonings – Refer to the chart above for our favorite add-ins.
Step-by- Step Instructions
- Grind meat and desired fat using a meat grinder on a large grind followed by a small grind. Remember, the ideal ratio of meat to fat is about 15%.
- Mix the Chinese dumpling sausage seasonings into the ground meat mixture until evenly distributed throughout.
- Take ground pork mixture and, using a hand-crank sausage stuffer and sausage casings, thread the casing onto the stuffer hose.
- Tie a knot at the end of the casing and begin filling the casings with the ground meat.
- To keep sausage from getting piled up in a heap, arrange it on the counter in a large spiral (as shown in the video).
- Once the entire casing is filled, tie off the other end and begin twisting into desired-sized links.
- Package Chinese dumpling sausage links into serving sizes. Wrap in a layer of plastic wrap and then again in freezer paper.
- Freeze for up to one year.
- Defrost in the refrigerator overnight and cook thoroughly until sausages reach 165°F.
Did you make this recipe? If so, please leave a star⭐rating and your comments in the recipe card below. This really helps us out, and we love to get feedback. Also, snap a photo of your Chinese dumpling sausage and tag us on social media @homesteadingfamily so we can see!
FAQ’s
Chinese dumpling sausage is a type of sausage used in Chinese dumplings. It’s made from pork and seasoned with soy sauce, sesame oil, and finely chopped vegetables.
Yes, pork sausage works great in dumplings. It’s a favorite in many traditional and modern recipes.
Chinese dumpling sausage is not the same as Chinese sausage or lap cheong. Lap Cheong is a dried and cured sausage. It’s made from pork liver and seasoned with spices and flavorings.
Absolutely! Making your own Chinese dumpling sausage at home is easy. Just mix ground pork with the seasonings in this tutorial for the best flavor combination.
Other Posts You May Enjoy
- Easy Homemade Breakfast Sausage Recipe
- Italian Sausage
- German Bratwurst
- Wild Game Sausage
- Rendering Lard (or Tallow) for Homestead Cooking
- How to Cure Bacon
Chinese Dumpling Sausage
Equipment
- Meat Grinder
- Food Scale
- Sausage Casings
- Plastic Wrap optional
- Freezer Paper optional
- Tape optional
Ingredients
- 850 grams pork cubed
- 150 grams pork fat cubed
- 16 grams salt
- 135 grams soy sauce
- 11 grams green onions thinly sliced
- 3.5 grams garlic minced
- 2.75 grams oyster sauce
- 1.5 grams black pepper
- 50 grams cabbage finely shredded
- 50 grams carrot finely shredded
Instructions
- Grind meat and desired fat using a meat grinder on a large grind followed by a small grind. Remember, the ideal ratio of meat to fat is about 15%.
- Mix the Chinese dumpling sausage seasonings into the ground meat mixture until evenly distributed throughout.
- Take ground pork mixture and, using a hand-crank sausage stuffer and sausage casings, thread the casing onto the stuffer hose.
- Tie a knot at the end of the casing and begin filling the casings with the ground meat.
- To keep sausage from getting piled up in a heap, arrange it on the counter in a large spiral (as shown in the video).
- Once the entire casing is filled, tie off the other end and begin twisting into desired-sized links.
- Package Chinese dumpling sausage links into serving sizes. Wrap in a layer of plastic wrap and then again in freezer paper.
- Freeze for up to one year.
- Defrost in the refrigerator overnight and cook thoroughly until sausages reach 165°F.
Notes
| Ingredient | 1 kg. Pork (2.2 pounds) | 10 kg.Pork (22 pounds) |
| Salt | 16 grams | 160 grams |
| Soy Sauce | 135 grams | 1350 grams |
| Green Onions (Thinly Sliced) | 11 grams | 110 grams |
| Fresh Garlic (Minced) | 3.5 grams | 35 grams |
| Oyster Sauce | 3.25 grams | 325 grams |
| Toasted Sesame Oil | 2.75 grams | 275 grams |
| Black Pepper | 1.5 grams | 150 grams |
| Grated Cabbage & Carrots (salted & slightly cooked) | 100 grams | 1000 grams |
