Homemade Pork Dumplings (Step-by-Step) (VIDEO)

4.88 from 25 votes
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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!

Pork Dumplings on a plate with dumpling dipping sauce.

Watch the Pork Dumpling Recipe Video Below!

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Pork Dumplings on a plate.

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!

Raw ingredients for Pork Dumplings on a table.

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.
    • Love pork? Try my Sweet and Sour Pork recipe!
  • 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!

Pork Dumplings folded on a tray.

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).

Pork Dumplings on a plate.

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!

4.88 from 25 votes

Pork Dumplings

Servings: 50 dumplings
Prep: 1 hour
Cook: 8 minutes
Pork Dumplings on a plate.
These juicy and delicious Pork Dumplings are an authentic family recipe that I love to make in large batches! They freeze extremely well and are so much tastier than the frozen dumplings you get from the store.

Ingredients 

Dumplings

Dumpling Dipping Sauce

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

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 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).

Nutrition

Calories: 31kcalCarbohydrates: 1gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 232mgPotassium: 54mgFiber: 0.2gSugar: 0.2gVitamin A: 39IUVitamin C: 3mgCalcium: 10mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

Iโ€™m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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4.88 from 25 votes (11 ratings without comment)

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Recipe Rating




18 Comments

  1. 5 stars
    Made this recipe with my sisters for a family birthday celebration and it was delicious! We had to make several batches and the hardest part was chopping the cabbage. ๐Ÿ˜…
    @blairakiko

  2. 5 stars
    This is my favorite meal prep recipe! I always make sure to have a batch in my freezer and my whole family is obsessed๐Ÿ˜