Pork Dumplings [Video!]
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!
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.
Mix until well combined.
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
- 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.
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.
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.
Brief History of Dumplings
- The history of dumplings is complex. In fact, nearly every culture has some form of dumplings and oftentimes, they were created as a way to stretch a small amount of food and feed more people.
- Dumplings are usually filled with a mixture of meat and vegetables and the first known recipe for dumplings is thought to have originated in Rome. However, Chinese cooks have been making dumplings for years. They were first created more than 1800 years ago as a way to cure frostbitten ears!
- In Chinese culture, they are thought to bring wealth and good fortune. While dumplings are a staple at Lunar New Year celebrations, they are also an iconic symbol of Chinese culture.
More Easy Appetizers
PrintPork Dumplings
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 36 dumplings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Asian
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
- 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.
- 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.
- 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.
- Heat 2 tablespoons oil a large saute pan over medium heat.
- 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.
- 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.
- Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed.
- Remove lid and cook for another 30 seconds or so, until the bottoms are crisp again.
- 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.
- 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.
Nutrition
- Serving Size: 1 dumpling
- Calories: 141
- Sugar: 0.4 g
- Sodium: 92 mg
- Fat: 9.1 g
- Saturated Fat: 3.3 g
- Carbohydrates: 5.4 g
- Fiber: 0.3 g
- Protein: 8.6 g
- Cholesterol: 30.1 mg
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!
My store only had the square wrappers, but these were fantastic for date night at home. So easy to make and so dang good!
I sometimes think the square ones are easier to wrap!! 🙂 I’m so glad that you enjoyed this recipe. Thank you for leaving a rating and review Chanda!
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
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!
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.
A couple of months ago we made a similar recipe to this, and since cravings for more. A perfect starter treats for any party or get-together.
Your dumpling are stunning!!! I love the one with yore hands in the frame where you’re making them! And the recipe sounds delicious :).
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.
My stomach rumbled when i saw these! I love dumplings, and making my own. My family would LOVE these!
I’m making these for sure as I have most ingredients available. The kids would like some of it when really hungry and crave something so delicious
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.
Wish I could grab these right now. These dumplings would be a great appetizer for parties or get together. Looks fantastic.
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!
I love a good pork dumpling! Love how crispy you got the bottom of the dumplings. They look amazing!
Oooh, my family would totally love these! They look like the perfect appetizer for … well … just about any meal! Thanks so much for sharing!
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.
Little pillows of heaven – these pork dumplings are the perfect party appetizer or quick weeknight dinner.