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    Home » Appetizers

    Pork Dumplings [Video!]

    Published: May 19, 2019 » Modified: Oct 25, 2022 » By: Kylie » This post may contain affiliate links. » 76 Comments

    191.7K shares
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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
    Table of Contents show
    You'll Love These
    Instructions
    Tips
    Reduce Sticking
    Freezing
    Brief History of Dumplings
    More Easy Appetizers
    Recipe
    Pork Dumplings

    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 ¼ 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.

    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

    • Easy 15-Minute Crostini Recipe
    • 4 Ingredient Cream Cheese Fruit Dip (No Marshmallow Fluff!)
    • The Best 5-Minute Cilantro Lime Sauce
    • The Easiest Smoked Chicken Wings Recipe
    Print

    Recipe

    Pork Dumplings

    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 34 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
    • 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

    Scale
    • 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
    • ½ 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 ¼ 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.

    Nutrition

    • Serving Size:
    • Calories: 141
    • Sugar: 0.4 g
    • Sodium: 92 mg
    • Fat: 9.1 g
    • Saturated Fat: 3.3 g
    • Trans Fat: 0 g
    • Carbohydrates: 5.4 g
    • Fiber: 0.3 g
    • Protein: 8.6 g
    • Cholesterol: 30.1 mg

    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!

    « Pan Fried Lemon Butter Fish
    Prosciutto Asparagus Puff Pastry Bundles »

    Reader Interactions

    Comments

    1. Kel

      July 08, 2020 at 4:54 pm

      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
      • Kylie Lato

        July 08, 2020 at 7:21 pm

        Woohoo! I love when picky eaters try new things!! So glad that fam enjoyed this recipe, Kel. Thanks so much for leaving a review!! 🙂

        Reply
    2. JB

      July 05, 2020 at 11:46 am

      Love this recipe!! Will be great to have on hand for guests! Thank you for sharing ?

      ★★★★★

      Reply
      • Kylie Lato

        July 05, 2020 at 11:51 am

        So glad you enjoyed it, JB. Your guests will love it! Thanks so much for leaving a review - I really appreciate it 🙂

        Reply
    3. Lily

      July 01, 2020 at 10:51 pm

      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

        July 02, 2020 at 9:50 am

        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
    4. Amanda Payne

      June 14, 2020 at 1:44 pm

      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

        June 15, 2020 at 10:52 am

        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
    5. Harvey leo

      June 11, 2020 at 12:01 am

      One of the easiest recipes I come across. This cooks in no time. Really worth it.

      Reply
      • Kylie Lato

        June 11, 2020 at 10:56 am

        Woohoo! I am so glad that you enjoyed this recipe, Harvey. Thanks so much for leaving a review!

        Reply
    6. Julia

      May 28, 2020 at 3:10 am

      Going to try to make these for my husband. He's been craving them for ages 🙂

      Reply
      • Kylie Lato

        May 28, 2020 at 10:12 am

        Make sure you get him to help you!! They're a little tedious, but they are worth every minute of prep time 🙂

        Reply
    7. Jade

      April 28, 2020 at 11:29 pm

      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
      • Kylie Lato

        April 29, 2020 at 9:58 am

        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 🙂

        Reply
    8. Lili

      April 27, 2020 at 9:49 pm

      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
      • Kylie Lato

        April 28, 2020 at 10:09 am

        The video is both in the body of the post and also in the recipe card. Thanks Lili!

        Reply
    9. Kristian G

      April 13, 2020 at 12:49 am

      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
      • Kylie Lato

        April 13, 2020 at 9:46 am

        Yum - your additions are making my mouth water - sounds delish! So glad you enjoyed this recipe, Kristian. Thanks for leaving a review!! 🙂

        Reply
    10. Marie

      April 12, 2020 at 1:44 pm

      Delicious: easy to make

      ★★★★★

      Reply
      • Kylie Lato

        April 12, 2020 at 1:50 pm

        WOOHOO! Glad you enjoyed this recipe, Marie. Thanks so much for leaving a review!

        Reply
    11. pip cockayne

      April 09, 2020 at 10:46 pm

      Great tasty and economical recipe - now added to the monthly family recipe cycle.

      ★★★★

      Reply
      • Kylie Lato

        April 10, 2020 at 10:51 am

        So glad that you enjoyed this recipe - thanks for leaving a review!

        Reply
    12. Ashley

      February 21, 2020 at 7:26 pm

      Amazing! Such an easy great recipe!

      ★★★★★

      Reply
      • Kylie Lato

        February 23, 2020 at 12:00 pm

        I'm so glad you enjoyed this recipe Ashley! Thanks for leaving a review 🙂

        Reply
    13. Rachel Ketchie

      February 20, 2020 at 11:03 am

      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

        February 20, 2020 at 1:21 pm

        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
    14. Cheri

      January 25, 2020 at 10:11 pm

      Delicious!, simple to make

      Reply
      • Kylie Lato

        January 27, 2020 at 9:41 am

        Yay! I'm so glad that you enjoyed it Cheri! This is one of our family's favorites 🙂

        Reply
    15. Kimberli

      January 22, 2020 at 11:34 am

      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

        January 23, 2020 at 10:39 am

        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
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    Primary Sidebar

    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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