Pork Dumplings

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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!

Why you’re going to love this recipe:

• 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!

How to make pork dumplings:

You’ll start by combining pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl.

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.

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. 

Repeat with remaining 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. 

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.

Tips for making the best pork dumplings:

• 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.

Tips for ensuring that your dumplings don’t stick to the pan:

• 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.

How to freeze dumplings:

• 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.

If you loved these dumplings, try these other tasty favorites:

• One Skillet Enchiladas
• Sausage, Kale & Lentil Soup
• Asian Sheet Pan Salmon
• Vegan Dumplings
• Asian Noodle Salad
• Beer Braised Pork Carnitas

Pork Dumplings

★★★★★ 5 from 11 reviews

• 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

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Description

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.

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Scale 1x2x3x

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

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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.

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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!