Homemade Pork Dumplings (VIDEO)
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My homemade Pork Dumplings are so good – delicious steamed, even better pan-fried, and the perfect freezer meal for any occasion! Keep reading for all of my tips, including how to freeze extra so you always have homemade dumplings!
Watch the Pork Dumpling Recipe Video Below!
A Note from CJ
Homemade Dumplings Are Better!
Trust me – homemade is better when it comes to dumplings! That’s why I have so many recipes, like Siu Mai (Shu Mai), Pork and Shrimp Wontons or Chicken and Cilantro Wontons! Alongside these pork dumplings, I always have some in the freezer – like Vegetable Dumplings, Shrimp and Cabbage Dumplings and Shrimp and Chive Dumplings!
When serving, make sure to drizzle Chinese Chili Oil or made Homemade Dumpling Dipping Sauce and a crispy Dumpling Skirt!
THIS IS THE DUMPLING recipe that I swear by. Moist and so easy and super delicious!!!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- dumpling wrappers – I like to use store bought dumpling wrappers since I usually make a large batch at a time and I like how they are consistent in shape and texture. Wyzen or Dynasty are my favorite brands for dumpling wrappers.
- Ground pork – I like 80% lean ground pork. The 20% of fat will help with the flavor and juiciness of the dumplings but you can use any ratio of meat to fat that you prefer. You can also 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 – it has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry if you like cooking Chinese food.
- Shaoxing wine – This adds a depth of flavor and complexity to the sauce and is 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.
How to Make Chinese Pork Dumplings
Salt and Drain 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, discard the water, and pat the cabbage dry with a towel.
Mix Dumpling Filling – In a separate bowl, mix together ground pork, the drained napa cabbage, scallions, white pepper, the remaining salt, garlic, ginger, sugar, light soy sauce, Shaoxing wine, and sesame oil. Mix until thoroughly combined.
Fold Dumplings – Create a station with the dumpling wrappers covered by a damp towel, bowl of water, and the bowl of filling.
- Using one dumpling wrapper at a time, take 1 tbsp of filling and place in the center of your round dumpling or gyoza wrapper.
- Wet the edges of the dumpling wrapper with water, then pinch together the center of the wrapper onto itself, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling on both sides.
- Repeat on the other side from the center to create your crescent dumpling shape! Repeat this process until all the dumpling filling is used.
PRO TIPS
How to Freeze Dumplings
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).
PRO TIPS
CJ’s Recipe Tips
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 either of the methods below. Cook it in the microwave for 30 sec – 1 minute (depending on your microwave) or pan fry it on the stove for 1 minute. Taste and adjust any seasonings, if needed.
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.
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!
Authentic Chinese Pork Dumplings (VIDEO)
Ingredients
Dumplings
- 1 lb napa cabbage, finely minced
- 1 tbsp + 1 tsp kosher salt, 1 tbsp to draw out moisture from the cabbage; 1 tsp for dumpling filling
- 1 lb ground pork, 80% lean / 20% fat
- 3 scallions, finely chopped
- 1 tsp white pepper
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 package dumpling wrappers
Dumpling Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp chili oil, try my homemade chili oil recipe!
- 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, discard the water, and pat the cabbage dry with a towel.
- In a separate bowl, mix together ground pork, the drained napa cabbage, scallions, white pepper, the remaining salt, garlic, ginger, sugar, light soy sauce, Shaoxing wine, and sesame oil. Mix until thoroughly combined.
- Create a station with the dumpling wrappers covered by a damp towel, bowl of water, and the bowl of filling. Using one dumpling wrapper at a time, take 1 tbsp of filling and place in the center of your round dumpling or gyoza wrapper. Wet the edges of the dumpling wrapper with water, then pinch together the center of the wrapper onto itself, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling on both sides. Repeat on the other side from the center to create your crescent dumpling shape! Repeat this process until all the dumpling filling is used.
- To pan fry the dumplings, heat 1 tbsp of oil in a skillet over medium high heat and brown the bottoms of the dumplings for 2-3 minutes until browned. Turn the heat to high, 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.
- To make the dipping sauce, in a small bowl mix together soy sauce, black vinegar, chili oil, sesame seeds and scallions. Serve with the dumplings and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This authentic Chinese Pork Dumplings recipe was originally published in January 2022, and updated in February 2026.
These are my favorite meal prep! I make sure to have a frozen batch in the freezer at all times 😁
By far one of the best dumpling recipes! Made these with my daughter for Lunar New Year and they were a hit. Family asked for more.
First time making dumplings and this recipe was a hit! I wish I could figure out how to make them crispier after the boil but overall still delicious. Made like 50 and three of us pounded all of them.
This recipe is very good. It’s important to note that one should use five spice as well, since pork has a very distinct and gamey taste but I think they taste so similar to my nai-nais
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 🙂