This post may contain affiliate links. Please read our disclosure policy.
My homemade Pork Dumplings are perfect – delicious steamed, even better pan-fried, and the perfect freezer meal for any occasion. I love homemade dumplings and I am on a mission to show the world how easy they are to make at home! Follow my recipe for step-by-step instructions for the best homemade Pork Dumplings you will ever have!
Watch the Pork Dumpling Recipe Video Below!
Table of Contents
Dumplings are a major food group in my opinion and I love making them for any occasion! If you love dim sum, you need to make Siu Mai (Shu Mai) which taste JUST like your favorite dim sum restaurant. If you prefer shrimp, you’ll love my Shrimp and Cabbage Dumplings and Shrimp and Chive Dumplings! And don’t forget about my Vegetable Dumplings – you won’t even miss not having any meat! I also love making wontons, a type of dumpling – my grandma’s Pork and Shrimp Wontons are perfect in my Wonton Noodle Soup with a healthy drizzle of homemade Chinese Chili Oil. And you won’t ever need to buy Chicken and Cilantro Wontons from the grocery store after making mine at home!
No matter which dumplings you end up making, don’t forget to pair them with my Homemade Dumpling Dipping Sauce and a crispy Dumpling Skirt!
Ingredients for Pork Dumplings
Which Dumpling Wrappers Should I Use?
I like to use store bought dumpling wrappers for two reasons:
- When I make Pork Dumplings at home, I’m usually making a large batch of 50+ dumplings – making my own wrappers would not be time conducive.
- I like to use store bought wrappers because of the consistency in shape and texture.
However, not all dumpling wrappers are created equal! I have tried many brands and Wyzen or Dynasty have been my favorite brands for dumpling wrappers. The wrappers are supple, moldable, and strong enough to hold the filling without breaking. I found these at my local Asian market in the refrigerated section.
Ingredients
- Ground Pork – I like 80% lean ground pork. The 20% of fat will help with the flavor and juiciness of the Pork Dumplings. You can use any ratio of meat to fat that you prefer.
- If you cannot or do not want to eat pork, you can substitute with another ground meat, such as ground turkey or ground chicken.
- Napa Cabbage – If you cannot find napa cabbage, substitute with another leafy vegetable, such as kale or swiss chard.
- White Pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- Salt
- Scallions
- Garlic
- Ginger
- Sugar
- Light Soy Sauce – You will need “light” or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for a fried rice recipe.
- Shaoxing Wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
- Sesame Oil
Recipe Instructions for Pork Dumplings
1. Prepare the Cabbage
Finely mince napa cabbage and place in a large mixing bowl. Add 1 tbsp of kosher salt and mix with the cabbage and let sit for 15 minutes to draw out the moisture. Squeeze as much water out of the cabbage as possible and set aside. This is a key step to avoid a watery filling in your dumpling and a soggy end result!
2. Prepare Pork Dumpling Filling
In a separate bowl, mix together ground pork, your drained napa cabbage, scallions, white pepper, salt, minced garlic, minced ginger, sugar, light soy sauce, Shaoxing wine, and sesame oil. Mix until thoroughly combined.
KEY TIP
Taste Your Pork Filling!
I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and:
- Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
- Pan fry it on the stove for 1 minute
Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning, it’s time to start folding your Pork Dumplings!
3. Fold the Dumplings
Once you learn how to fold dumplings, it will feel very straightforward – here is the order I like to fold dumplings:
- Hold one dumpling wrapper in the palm of your hand. Take 1 tbsp of filling and place in the center of your wrapper. DO NOT OVERSTUFF – overstuffing will lead to your dumpling breaking and the filling coming out during cooking.
- Wet the top half edge with water; fold the wrapper in half (creating a half moon shape) and pinch in the center.
- Use your thumbs to pleat from the center all the way to the edge of one side and seal. Push out any air bubbles.
- Repeat on the other side – pleat from the center to the end. The dumpling should now be sealed end to end, in a crescent moon shape.
Watch the video for a more detailed instruction on how to fold dumplings!
PRO TIPS
Expert Tips for Homemade Pork Dumplings
Salt and Drain Your Cabbage
A key step in this recipe is to draw out as much of the excess water content as possible from your cabbage. Adding salt to your chopped cabbage before making the filling is not only for seasoning but also to help draw out moisture. After salting, remove any excess water and squeeze your cabbage dry before mixing your filling to avoid having watery dumplings!
Taste Your Filling BEFORE Wrapping
The worst thing to do is fold all of your Pork Dumplings to discover after the fact that you did not season the filling properly! That is why I recommend you taste your filling BEFORE you start filling. Once your filling has been mixed, take 1 tbsp and
- Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
- Pan fry it on the stove for 1 minute
Taste your cooked filling and adjust any seasoning, if needed. Once you’re happy with the seasoning, it’s time to start folding your Pork Dumplings!
Do Not Overstuff Your Pork Dumplings
Always underfill your dumplings – you want to make sure they are not overstuffed and can be sealed completely. If they are too full and not completely sealed, they will break when cooked.
It’s OK to Use Store Bought Wrappers!
I grew up watching my grandma using store bought dumpling wrappers, so I firmly believe it’s OK to use store bought wrappers!
When I make Pork Dumplings at home, I’m usually making a large batch of 50+ wontons – making my own wrappers would not be time conducive. I also to use store bought wrappers because they’re so consistent in shape and texture.
I like the brands ‘Wyzen’ or ‘Dynasty’ – I find these in the refrigerated section of my local Chinese grocery (99 Ranch).
How to Eat Dumplings
Pork Dumplings must be eaten with my ultimate Dumpling Dipping Sauce – this sauce takes any dumplings to the next level! If you want to really impress, pair your homemade dumplings with a crispy Dumpling Skirt – just like your favorite Chinese restaurants serve them!
How to Cook Pork Dumplings
Pan-Fry:
- Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
- Place your Pork Dumplings flat side down
- Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
- Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
- Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Pork Dumplings – and enjoy!
- OPTIONAL – finish the Pork Dumplings with my crispy Dumpling Skirt!
Steam:
- Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
Boil:
- Bring a pot of water to a boil over high heat.
- Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
Don’t forget to serve the dumplings with my Dumpling Dipping Sauce!
How to Freeze Extra Pork Dumplings
I never make dumplings for just one meal – I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Pork Dumplings sticking together – when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:
- Once you’ve folded your Pork Dumplings, take a baking sheet and line it with parchment paper.
- Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
- Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
If you tried this Pork Dumplings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Pork Dumplings
Ingredients
Dumplings
- 1 lb ground pork, 80% lean or ground pork shoulder
- 1 lb napa cabbage, finely minced
- 1 tsp white pepper
- 1 tbsp kosher salt, to draw out moisture from the cabbage
- 1 tsp kosher salt, for the dumpling filling
- 3 scallions, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
Dumpling Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1 scallion, finely chopped
Instructions
- Finely mince napa cabbage and place in a large mixing bowl. Add 1 tbsp of kosher salt and mix with the cabbage and let sit for 15 minutes to draw out the moisture. Squeeze as much water out of the cabbage as possible and set aside.
- In a separate bowl, mix together ground pork, your drained napa cabbage, scallions, white pepper, salt, minced garlic, minced ginger, sugar, light soy sauce, Shaoxing wine, and sesame oil. Mix until thoroughly combined.
- Take 1 tbsp of filling and place in the center of your round dumpling or gyoza wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape!
- To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
- Mix dipping sauce ingredients and enjoy!
Notes
- Cook it in the microwave for 30 sec – 1 minute (depending on your microwave)
- Pan fry it on the stove for 1 minute
How to Cook Pork Dumplings
Pan-Fry:- Heat 1-2 tbsp of neutral oil in a skillet over medium high heat (size dependent on how many dumplings you are cooking)
- Place your Pork Dumplings flat side down
- Brown the dumplings in the neutral oil for 2-3 minutes (they should be golden brown on the bottom)
- Add 1 cup of water and cover; steam the dumplings for 4-5 minutes
- Uncover when the water is mostly evaporated; the remaining oil should crisp up the bottom of the Pork Dumplings – and enjoy!
- OPTIONAL – finish the Pork Dumplings with my crispy Dumpling Skirt!
- Place in a steamer basket and steam for 7-10 minutes until the dumplings are cooked through and internal temp reaches at least 145F.
- Bring a pot of water to a boil over high heat.
- Add the dumplings; bring the water to a high simmer for 5-6 minutes or until the dumplings float.
How to Freeze Extra Pork Dumplings
I never make dumplings for just one meal – I always like to make at least 50 and freeze them for the future. However, improper freezing can lead to your Pork Dumplings sticking together – when you cook dumplings that are stuck together, they usually break. Therefore, follow my steps to freeze these correctly so you can enjoy them in the future:- Once you’ve folded your Pork Dumplings, take a baking sheet and line it with parchment paper.
- Lay the dumplings on the baking sheet in a single layer. Make sure there is room in between each dumpling so they do not stick together.
- Place the baking sheet with the dumplings in the freezer for AT LEAST one hour.
- After one hour, you’ll notice your dumplings are frozen. You can now transfer them into a freezer safe bag (they can be laid on top of each other / touch each and will not freeze together).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There’s something so nostalgic about wrapping dumplings. This recipe was the bomb! Dipping sauce too!
This is my go to recipe. My kids love it so much, hoping they don’t get sick of it too quickly.
This was awesome! I thought it was WAY too much white pepper though — I didn’t even do the whole teaspoon. Next time, I’ll use half or a third of the amount — recommend you start with half and and then add more after tasting the filling.
A new staple recipe in our household. Super easy and great for freezing for lazy dinners! Delicious 🤤
Yay! I’m glad you like them, Emily!
These were really good! One of my first dumping making experiences, and it was super easy to follow, and the results were delicious
Love your recipes
Thanks Lynda! I hope you enjoyed this one 🙂