Juicy, flavorful, and tender pork dumplings that you can steam, boil, or pan-fry. Perfect as a snack, appetizer, or meal!
Origin Pork Dumplings
Pork dumplings are a classic in Chinese cuisine, especially popular in northern China where dumplings are a staple during festivals and family gatherings.
Why You’ll Love This Recipe
These dumplings have a savory pork filling with hints of ginger and garlic, wrapped in delicate dough that cooks to tender perfection. Plus, they’re versatile—you can steam, boil, or pan-fry them!
Also Read : Basic Congee
Pork Dumplings
Course: Recipes6
servings30
minutes1
hour750
kcalIngredients
1/2 lb ground pork
1 cup Napa cabbage, finely chopped and squeezed dry
2 scallions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1 package dumpling wrappers (round or square, about 40 wrappers)
Directions
- In a mixing bowl, combine ground pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and sugar. Mix until well combined.
- Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
- Dip your finger in water and moisten the edges of the wrapper.
- Fold the wrapper over the filling to form a half-moon shape and press the edges to seal tightly. You can pleat the edges if you like.
- Repeat until all filling and wrappers are used.
- To steam: place dumplings in a steamer basket lined with parchment or cabbage leaves. Steam over boiling water for 8-10 minutes.
- To boil: gently drop dumplings into boiling water. Cook until they float to the top and continue boiling for 2-3 minutes more.
- To pan-fry: heat 1-2 tablespoons oil in a non-stick pan over medium heat. Arrange dumplings flat side down. Cook until bottoms are golden brown, about 2-3 minutes. Add 1/4 cup water, cover, and steam for 5 minutes. Remove lid and cook another 1-2 minutes to crisp the bottoms.
- Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
Notes
- Drain cabbage well to avoid soggy filling.
- Dumplings freeze great uncooked—freeze on a tray, then transfer to a freezer bag.
- Use ground chicken or tofu for a different twist
