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
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Pork 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
- 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
- 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!
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
Woohoo! I love when picky eaters try new things!! So glad that fam enjoyed this recipe, Kel. Thanks so much for leaving a review!! 🙂
Love this recipe!! Will be great to have on hand for guests! Thank you for sharing ?
So glad you enjoyed it, JB. Your guests will love it! Thanks so much for leaving a review – I really appreciate it 🙂
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? 🙂
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!
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!!
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!
One of the easiest recipes I come across. This cooks in no time. Really worth it.
Woohoo! I am so glad that you enjoyed this recipe, Harvey. Thanks so much for leaving a review!
Going to try to make these for my husband. He’s been craving them for ages 🙂
Make sure you get him to help you!! They’re a little tedious, but they are worth every minute of prep time 🙂
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!
I am so glad that you enjoyed this recipe, Jade! And GO YOU for making your own wrappers – AMAZING!!!! Thanks so much for leaving a review 🙂
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
The video is both in the body of the post and also in the recipe card. Thanks Lili!
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.
Yum – your additions are making my mouth water – sounds delish! So glad you enjoyed this recipe, Kristian. Thanks for leaving a review!! 🙂
Delicious: easy to make
WOOHOO! Glad you enjoyed this recipe, Marie. Thanks so much for leaving a review!
Great tasty and economical recipe – now added to the monthly family recipe cycle.
So glad that you enjoyed this recipe – thanks for leaving a review!
Amazing! Such an easy great recipe!
I’m so glad you enjoyed this recipe Ashley! Thanks for leaving a review 🙂
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!
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!
Delicious!, simple to make
Yay! I’m so glad that you enjoyed it Cheri! This is one of our family’s favorites 🙂
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.
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!!