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Pork Dumplings [Video!]

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Just over 30 minutes from start to finish these pork dumplings are simple, satisfying and loaded with flavor! They’re crispy yet tender making them the perfect main course or party appetizer!

Close up shot of a pork dumpling being dipped in soy sauce with chopsticks

You’ll Love These

  • They’re fun to make (and even more fun to eat)! Turn on your favorite podcast, pour yourself a glass of wine and get in the zone while you assemble these pork dumplings! It will take a bit of time to make each dumpling, but once you get the hang of it you’ll be on a roll!
  • The ingredient list is short! Less than 10 ingredients is all you need to get this yummy dinner on the table! Delicious food doesn’t have to be complicated and this recipe is proof of that!
  • They taste better than the restaurant version because they’re fresh AND homemade! If dumplings are one of your favorite restaurant appetizers, you definitely need to try making them at home. You’ll save money and if you freeze some for later you can enjoy them whenever the mood strikes!

Instructions

Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl.

Large white bowl filled with ingredients for pork dumpling filling

Mix until well combined.

Large white bowl filled with ingredients for pork dumpling filling

Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. 

Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this.

Collage of photos showing how to make pork dumplings

Fold the wrapper in half and press the edges together to seal the dumpling into a half moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on it’s own. 

Collage of photos showing how to make pork dumplings

Repeat with remaining dumplings.

Overhead shot of a sheet pan filled with pork dumplings

Heat vegetable oil in a large saute pan over medium heat.

Cook dumplings in batches, adding them to the pan flat side down. Cook for 1-2 minutes or until the bottom is a dark golden brown. 

Close up photo of dumplings being cooked in oil in a pan

Add a 1/4 cup of water to the pan, cover immediately and steam for 3-4 minutes or until the water has evaporated. Remove the lid and cook for another 30 seconds or so to allow the bottom to crisp up again.

Repeat with remaining dumplings.

Serve with soy sauce and garnish with sliced green onion and sesame seeds.

Large white platter filled with homemade pork dumplings garnished with sliced green onions

Tips

  • You don’t have to cook the pork before filling the dumplings. It might feel a little counter intuitive, but the small amount of raw pork is going to cook very quickly after sauteing the dumpling in oil and steaming it.
  • Don’t worry about getting the perfect shape. If you Google dumplings or potstickers, you’ll see there are a million different shapes and sizes. You can try pleating the dumplings if you’d like but after you fold the dumpling in half and set it down the sealed edges will create their own pretty wave so it’s not necessary.
  • Be sure to have your lid handy before you add the water to steam the dumplings. The mixture of hot oil and water is going to send little spatters of oil flying everywhere and they will burn! I like to hold the lid almost completely covering the pan and just quickly pour in the water then cover right away.
  • You might find that your dumplings are cooking too quickly as you work your way through a couple batches. If this is the case, turn the heat down a bit as you go so you can make sure the dumplings are cooking through entirely.
  • Feel free to make dumplings ahead of time. You can store assembled dumplings in air tight container in the freezer for up to 2 months. When you’re ready to cook, just follow the recipe directions but plan to add another minute or two of cook time so that the frozen pork can cook all the way through.
Overhead shot of a platter filled with pork dumplings garnished with green onions and sesame seeds

Reduce Sticking

  • I tried a few different pans with these dumplings (stainless steel, enameled cast iron and Teflon) and found that my non-stick Teflon coated pan worked best. I don’t often use my Teflon coated pan but in this case, it was really helpful!
  • Using chopsticks to remove the dumplings from the pan will work best. Tongs are a bit too abrasive and can easily tear the dumpling wrapper. Chopsticks are just dainty enough that they can efficiently grab the dumpling without ruining it.
  • Pull the dumplings off the bottom of the pan very gently. Pull slowly until one of the edges releases a bit and then gently lift the rest of the dumpling up until it comes off the pan.
  • If they’re still sticking, try adding more oil and making sure they are completely cooked on the bottom. Once the dark golden brown crust forms they will be easier to remove from the pan.
Overhead shot of a white platter filled with pork dumplings garnished with sliced green onions

Freezing

  • Arrange uncooked dumplings in a single layer on a parchment lined baking sheet. Freeze for 1-2 hours. Then transfer dumplings to an airtight container and freeze for up to 2 months.
  • I like to make a double batch of these and then freeze half. We eat one batch for dinner all week and save the other batch for those nights when we have last minute guests and want a warm appetizer.
  • To cook frozen dumplings, simply follow the same recipe instructions. But plan to increase cooking time by just a minute or two since the dumplings are frozen.

Family Favorites

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Pork Dumplings

★★★★★

5 from 28 reviews

These pork dumplings are filled with fresh veggies and ground pork, then pan fried and steamed to give you the perfectly crisp, yet tender texture.

  • Author: Kylie Lato
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 36 dumplings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Asian
Scale

Ingredients

  • 1 pound ground pork
  • 2 cups shredded cabbage
  • 4 cloves garlic, minced
  • 3 stalks green onion, thinly sliced
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • Kosher salt
  • fresh cracked pepper
  • 36 (round) dumpling/potsticker wrappers
  • 2–4 tablespoons vegetable oil

Garnish: 

  • sliced green onion
  • sesame seeds
  • soy sauce

Instructions

  1. Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined. 
  2. Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. 
  3. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this.
  4. Fold the wrapper in half and press the edges together to seal the dumpling into a half moon shape. 
  5. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on it’s own. 
  6. Heat 2 tablespoons oil a large saute pan over medium heat.
  7. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down  and cook for about 1-2 minutes or until the bottom is a dark golden brown. 
  8. Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so we be sure to have the lid handy before pouring the water. 
  9. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed.
  10. Remove lid and cook for another 30 seconds or so, until the bottoms are crisp again.
  11. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil. 
  12. Serve with soy sauce and garnish with sliced green onion and sesame seeds.

Notes

You don’t have to cook the pork before filling the dumplings. It might feel a little counter intuitive, but the small amount of raw pork is going to cook very quickly after sauteing the dumpling in oil and steaming it.

Don’t worry about getting the perfect shape. If you Google dumplings or potstickers, you’ll see there are a million different shapes and sizes. You can try pleating the dumplings if you’d like but after you fold the dumpling in half and set it down the sealed edges will create their own pretty wave so it’s not necessary.

Be sure to have your lid handy before you add the water to steam the dumplings. The mixture of hot oil and water is going to send little spatters of oil flying everywhere and they will burn! I like to hold the lid almost completely covering the pan and just quickly pour in the water then cover right away.

You might find that your dumplings are cooking too quickly as you work your way through a couple batches. If this is the case, turn the heat down a bit as you go so you can make sure the dumplings are cooking through entirely.

Feel free to make dumplings ahead of time. You can store assembled dumplings in air tight container in the freezer for up to 2 months. When you’re ready to cook, just follow the recipe directions but plan to add another minute or two of cook time so that the frozen pork can cook all the way through.

Keywords: pork postickers, pork wontons, pan fried dumplings

This post was originally published in May of 2018. It was updated in May of 2019 to include process shots, detailed instructions and tips for making the best pork dumplings every single time!

Reader Interactions

Comments

  2. Anne Lawton

    I have been wanting to make dumplings at home but thought it was too time consuming. You make it look so easy and tasty! I’m adding this recipe to recipes to try soon.

    ★★★★★

    Reply

  3. Amy

    Oooh, my family would totally love these! They look like the perfect appetizer for … well … just about any meal! Thanks so much for sharing!

    ★★★★★

    Reply

  5. Amanda

    I’m so glad I found this recipe! I have a serious love for dumplings, and I can’t wait to make these at home. Looks so easy and delicious!

    ★★★★★

    Reply

  6. Kushi

    Wish I could grab these right now. These dumplings would be a great appetizer for parties or get together. Looks fantastic.

    ★★★★★

    Reply

  7. Ana F.

    We always order dumplings when eating out but now I will make them at home! I can’t believe how easy they are to make.

    ★★★★★

    Reply

  9. kylee

    My stomach rumbled when i saw these! I love dumplings, and making my own. My family would LOVE these!

    ★★★★★

    Reply

  10. Jenna

    I wish I had this recipe last summer! When I was pregnant I craved Asian dumplings for awhile and once ordered 40 of them at one time. It was not my finest moment but they were so good! These look really delicious as well and I love your step by step photos.

    Reply

  11. Daniela

    Your dumpling are stunning!!! I love the one with yore hands in the frame where you’re making them! And the recipe sounds delicious :).

    Reply

  13. Jordan

    I LOVE dumplings. I’ve never had the courage to try making them at home. You make it seem so easy I think I’ll actually attempt to do it! The filling combo sounds freaking amazing.

    ★★★★★

    Reply

  14. Laura

    Where do you get the dumpling dough (wrapper)from and what is it called in the store? Is the carb count 5. for EACH one?
    Thanks,
    Laura

    Reply

    • Kylie Lato

      They will be called wonton or drumpling wrappers. They’re usually near the meat substitutes in a refrigerated case near the produce section. It is 5 carbs for each one, yes. Thanks Laura!

      Reply

  15. Chanda

    My store only had the square wrappers, but these were fantastic for date night at home. So easy to make and so dang good!

    ★★★★★

    Reply

  16. Kimberli

    I have recently developed a serious addiction to potstickers and dumplings lol. Always frozen as I haven’t worked myself up to make them homemade. I came across your recipe and decided it was time!!!! And I am so glad I did! This recipe is insanely easy. Minimal ingredients. But the flavor is phenomenal!!!!! I ended up using square wrappers as that’s all I could find at the time. You can make all at once and just have a feast or you can make the potstickers and put some on the freezer for later. Just absolutely amazing.

    ★★★★★

    Reply

    • Kylie Lato

      I am so glad you enjoyed this recipe Kimberli! I am a total potsticker addict as well! And these really are almost too easy to make! Thanks for leaving a review – I really appreciate it!!

      Reply

  18. Rachel Ketchie

    Are the dumpling wrappers interchangeable with wonton wrappers? My grocery store only serves wonton wrappers and not the dumpling style. Just curious if it is okay to use the wonton style. These look delicious, can’t wait to try them!

    Reply

    • Kylie Lato

      Yes! Wonton wrappers will work great in this recipe! I have used the sqaure ones before and they worked just the same; I just had to fold them into a slightly different shape 🙂 Great question Rachel!

      Reply

  22. Kristian G

    Super easy to make and delicious taste. For the sauce I added a lil rice vinegar, red pepper flakes and sesame oil. Definitely will use this as a appetizer or for pot luck. It’s also a hearty recipe to be used as a main dish.

    ★★★★★

    Reply

  23. Lili

    Hi! The title of your post indicates there is a video! I can’t seem to find it!! Could you point me to the video !?!

    Thanks so much! Lili

    Reply

  24. Jade

    These were so tasty! I loved this recipe and I would recommend it to anyone wanting a good dumpling, every bite was a burst of flavor and everyone just wanted more !! Also I made my own wrappers, if you have time on your hands to do that as well you’ve got a day in the kitchen planned! Thanks for a great recipe that is easy to follow!

    ★★★★★

    Reply

  27. Amanda Payne

    hi are we able to boil these in a soup instead of pan fry?? Do you think they will cook all the way if left in long enough. I want to make and add to Ramen to make a fuller meal. These look delicious! Either way I’m making tonight!!

    Reply

    • Kylie Lato

      I am not sure as I have not boiled them before. I think if the liquid you’re boiling them in is hot enough, it should work. But I would worry about them getting soggy. It might be best to cook them separately and then add them to the ramen, but I realize that’s a bit more work. Hope that helps. Great question, Amanada!

      Reply

  28. Lily

    These are absolutely delicious! I just have one question regarding the calorie amount in the nutrition label, it states 141 calories per serve is this 141 calories per dumpling? 🙂

    ★★★★★

    Reply

    • Kylie Lato

      So glad you enjoyed this recipe, Lily! That is correct! Honestly, I only put the nutrition facts on my recipes because Google likes it. I’m not one for counting calories. I focus on using whole ingredients and creating delicious meals!

      Reply

  30. Kel

    Fantastic recipe! I was able to win over everyone in the household, including a very picky teen! Will definitely be making this recipe often. Thanks Kylie! <3

    ★★★★★

    Reply

  33. Shawna

    I loved this recipe!! Potstickers are a fan favorite of mine so being able to make them at home was awesome and fairly easy! I think next time I make them, I will make the mixture the night before excluding the green onions and cabbage, so that the meat could marinate a little more in the flavors (add the green onions and cabbage before assembling so they don’t get soggy if you do marinate). I added a generous amount of salt and pepper. If it’s not salty enough, dipping them in soy sauce adds more flavor! Wrapping each one individually took some time so I recommend getting helpers to make it go by faster. If you’ve never tried making your own potstickers before, this is a great recipe to try!! Homemade always beats store bought.

    ★★★★★

    Reply

    • Kylie Lato

      That is a great idea to make ahead and let the pork soak up the flavor – good thinking!! Helpers are always welcome in the kitchen 🙂 I am so glad you enjoyed this recipe, Shawna. Thank you for leaving a review – I really appreciate it!

      Reply

  34. Kelly

    So good and fun to make! We love ginger and this recipe has great depth in flavor. We planned on making extra to freeze, but we ate the entire batch instead!

    ★★★★★

    Reply

    • Kylie Lato

      Hahha I’ve run into that same problem before – next time you’ll have to make a double batch 😉 I’m so glad you enjoyed this recipe, Kelly. Thanks so much for leaving a review!! 🙂

      Reply

  35. Eliza

    I’m just craved for these yum dumplings. Love you video. looks mind blowing. These look soooooooo good! I’m definitely pinning this so I can make it soon! My family loves dumplings, so this will be a hit. Thanks!

    ★★★★★

    Reply

  37. Syna Brenton

    Made these the other night for my family and they were DELICIOUS. So juicy and fresh – thank you for the recipe!!! It will become a regular in my household!

    ★★★★★

    Reply

  38. Sue

    Can you use garlic powder instead of fresh garlic? An how do I make sauce for them? Thank you. Can’t wait to try them.

    Reply

  39. Ramona

    These potstickers are so good and were so easy to make. Everyone at Christmas dinner was very happy. The potstickers went so well with my roast and balsamic Brussels sprouts.

    ★★★★★

    Reply

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