Craving Pork Dumplings? You can make them from scratch at home! This easy recipe uses simple, flavorful ingredients.
Mix the filling, wrap the dumplings, pan-fry them until golden and crispy, and enjoy!
Serve your dumplings with some Fried Rice, Chow Mein or Sticky Chinese Wings for a complete meal.
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Pork Dumplings Are Easy!
Making pan-fried pork dumplings at home is easier than you think!
With these step-by-step photos and instructions, you'll be a pro wrapper in no time.
Plus, they taste fresher and more delicious than takeout!
Ingredients
🥟 For Pork Dumplings
- Lean ground pork - The star of the filling. Just like in this pork stir fry, any ground meat works perfectly, too!
- Napa cabbage - Adds bulk and texture. If napa cabbage isn't available, you can use coleslaw mix.
- Green onions - Adds freshness and a mild onion flavor. To add more flavor to the dumplings, saute the white part of the onions before adding to the filling.
- Garlic and ginger - Essential aromatics for any Asian meal!
- Soy sauce - Enhances the savory taste of the filling. You can use light soy sauce, tamari or coconut aminos.
- Sesame oil - Toasted is the way to go, more flavor. Regular sesame oil lacks the aroma.
- Rice vinegar - Adds richness to the filling, feel free to substitute with other mild vinegar.
- Dumpling wrappers - Easy to find at the store, but you can also make your own. Make sure to use dumpling wrappers, not wonton wrappers, as the latter are thinner.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Homemade Pork Dumplings
- Prepare the pork filling: In a big bowl, mix ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Stir until everything is well combined.
- Cover the bowl and refrigerate it for at least 30 minutes. This helps the flavors mix. However, if you are short on time, no problem; proceed to the next step.
PRO TIP: If you're making this for the first time, I recommend pan-frying the filling before you stuff the dumplings.
This way, you can check the seasoning and adjust it to your taste. It's a great way to make sure your dumplings are packed with flavor!
- Assemble the dumplings: Place a dumpling wrapper on a clean surface. Use your finger to wet the edges of the wrapper with a little water. Put about 1 teaspoon of the pork filling in the center of the wrapper.
- Fold the wrapper in half to make a half-moon shape and press the edges to seal them. Make sure no air is inside. For a fancy edge, you can fold one side a little before sealing.
- Repeat with the rest of the wrappers and filling.
- Cook the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook the dumplings in smaller groups to make sure they cook evenly.
- Place the dumplings in the skillet, flat side down, making sure they don't touch each other. Cook for 2-3 minutes until the bottoms are golden brown.
- Carefully add 2-3 tablespoons of water to the skillet and cover it with a lid right away. Turn the heat to medium-low and steam the dumplings for 5-7 minutes, until the filling is cooked and the wrappers look see-through.
- Move the cooked dumplings to a plate and repeat with the rest.
- Prepare the dumpling dipping sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion. Serve the dumplings hot with the dipping sauce on the side. Enjoy!
Alternative Cooking Methods
😤 Steamed: Place the dumplings in a steamer basket lined with cabbage leaves or parchment paper. Set the basket over boiling water and steam for about 8 minutes, or until the filling is hot.
💦 Boiled: Carefully add the dumplings to a pot of boiling water. Stir gently, and once they float to the top, add ½ cup of cold water. Bring it back to a boil and repeat this process 2-3 times until the dumplings are fully cooked, usually taking about 6-8 minutes.
🥵 Deep Fried: Heat oil to 350°F in a deep fryer or a frying pan with about 3 inches of oil. Carefully add the dumplings and fry for 3-4 minutes, or until golden brown and cooked through.
Difference Between Dumplings, Potstickers, and Gyoza
Dumplings and potstickers are Chinese, while gyoza are from Japan. Potstickers, also known as guotie, are a specific type of dumpling that's pan-fried.
In some northern regions of China, potstickers may have open ends instead of being completely sealed.
Don't Miss: What To Make With Ground Pork - 25+ Juicy Ideas
Tips For Success
- No need to pre-cook the pork - You can fill the dumplings with raw pork. Pork cooks quickly when you sauté and steam the dumplings. If you are a beginner, I recommend 2 methods: cook 1 dumpling and see if it suits your liking; or you can also pre-cook the pork filling.
- Don't stress about the shape - Dumplings come in all shapes and sizes. If you want, you can try pleating them, but just folding them in half will create a nice wave when they cook.
- Be prepared when adding water! Before you add water to steam the dumplings, have your lid ready. Hot oil and water can splash, so hold the lid close and quickly pour in the water before covering it right away.
- Cook in batches - If the dumplings seem to cook too fast as you work through batches, lower the heat to ensure they cook all the way through.
- Use the right pan - A good non-stick pan works best for cooking dumplings. It helps prevent sticking and makes it easier to remove them after cooking.
- If a dumpling is stuck, pull it off slowly. Start at one edge and gently lift it up until it comes off the pan. If they still stick, add more oil and wait until the bottom is golden brown; this will help them release easily.
Serving Suggestions
Looking for the perfect sides to pair with your pan-fried pork dumplings?
Here are my favorite options:
Storing and Reheating Leftovers
- To Store. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them by steaming or pan-frying until warmed through.
- To Freeze. Arrange them on a parchment-lined baking sheet and freeze for 1-2 hours. Then transfer to an airtight container or ziplock bag for up to 2 months. When cooking frozen dumplings, follow the same recipe instructions but add an extra minute or two to the cooking time.
Best Way to Reheat Pan-Fried Dumplings
Pan-fried dumplings are tastiest when fresh, but if you have leftovers, here's how to make them crispy again:
- Heat a tablespoon of oil in a non-stick pan over medium-high heat.
- Place the dumplings in the pan with the fried side down. Don't put too many in at once.
- Add 2 to 4 tablespoons of water to the pan and cover it with a lid. Steam for 1 to 2 minutes.
- Remove the lid and let the remaining water evaporate. Enjoy the dumplings while they're hot!
Recommended Tools
- Good non-stick skillet - I recently started to use this skillet, it is non-toxic and perfectly cooks any meal with just a little of oil.
- Kitchen tongs
- Mixing bowls
More Easy Appetizers
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Pan-Fried Pork Dumplings (With Napa Cabbage)
Ingredients
Method
- Prepare the Juicy Filling: In a big bowl, mix together ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Stir until everything is well combined.1 pound ground pork, 1 cup finely chopped napa cabbage, 3 green onions, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoons sesame oil, ½ teaspoon black pepper
- Cover the bowl and put it in the fridge for at least 30 minutes. This helps the flavors mix together.
- Assemble the Dumplings: Place a dumpling wrapper on a clean surface. Use your finger to wet the edges of the wrapper with a little water. Put about 1 teaspoon of the pork filling in the center of the wrapper.30-40 round dumpling wrappers, 2-3 tablespoons water
- Fold the wrapper in half to make a half-moon shape and press the edges to seal them. Make sure no air is inside. For a fancy edge, you can fold one side a little before sealing. Repeat with the rest of the wrappers and filling.
- Cook the Dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook the dumplings in smaller groups to make sure they cook evenly.2 tablespoons vegetable oil
- Place the dumplings in the skillet, flat side down, making sure they don't touch each other. Cook for 2-3 minutes until the bottoms are golden brown.
- Carefully add 2-3 tablespoons of water to the skillet and cover it with a lid right away. Turn the heat to medium-low and steam the dumplings for 5-7 minutes, until the filling is cooked and the wrappers look see-through.
- Move the cooked dumplings to a plate and repeat with the rest.
- Prepare the Dumpling Dipping Sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion.1 tablespoon sesame oil, ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoons toasted sesame seeds, 1 green onion
- Serve: Serve the dumplings hot with the dipping sauce on the side. Enjoy!
Nutrition
Notes
- PRO TIP: If you're making this for the first time, I recommend pan-frying a small amount of the filling before you fill the dumplings. This way, you can check the seasoning and adjust it to your taste. It's a great way to make sure your dumplings are packed with flavor!
- How To Reheat Dumplings:
- Heat a tablespoon of oil in a non-stick pan over medium-high heat.
- Add 2 to 4 tablespoons of water to the pan and cover it with a lid. Steam for 1 to 2 minutes.
- Remove the lid and let the remaining water evaporate. Enjoy the dumplings while they're hot!
- Place the dumplings in the pan with the fried side down. Don't put too many in at once.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Pork Dumplings: FAQs
YES, pork dumplings and potstickers are similar, but potstickers are usually pan-fried on one side to create a crispy bottom.
You can use wonton wrappers for potstickers, but they are thinner and might not hold the filling or dumpling wrappers.
Potstickers are often considered better when fried because the crispy bottom adds great texture, but steaming makes them soft and juicy.
Add fresh herbs, spices, or sauces to the filling and serve them with a flavorful dipping sauce.
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Julia
These pork dumplings will become your new favorite!