This pork dumplings recipe makes 32 juicy dumplings with a balanced pork-and-cabbage filling, ginger, scallions, and sesame oil. You can boil, steam, or pan-fry the dumplings, then serve them with a quick soy-vinegar dipping sauce.
Use round dumpling wrappers about 3 1/2 inches wide. Keep the wrappers and shaped dumplings covered with a slightly damp kitchen towel so they do not dry out while you work.
Pork Dumpling Filling: Quantities, Moisture Control, and a Cooked Taste Test
- 1 pound ground pork, preferably 80% to 85% lean
- 2 cups finely chopped Napa cabbage
- 1 teaspoon kosher salt, for the cabbage
- 3 scallions, thinly sliced
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves, finely grated or minced
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon ground white pepper
- 1/3 cup cold water or unsalted chicken stock
- 32 round dumpling wrappers
- Put the cabbage in a bowl, toss it with the salt, and let it stand for 10 minutes. Squeeze it firmly by hand or in a clean towel until it feels fairly dry. This moisture control keeps the filling juicy without making the wrappers soggy.
- Combine the pork, cabbage, scallions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a large bowl.
- Mix with chopsticks or a wooden spoon in one direction for 2 to 3 minutes, until the pork becomes sticky and the ingredients hold together. Mixing in one direction helps the meat bind and gives the filling a springy texture.
- Add the cold water or stock in three additions, stirring in the same direction after each addition. Stop when the liquid is absorbed and the filling looks moist but not loose.
- Cook a small taste test before filling the wrappers. Fry about 1 teaspoon of filling in a lightly oiled skillet over medium heat until cooked through, about 2 minutes per side. Let it cool enough to taste, then adjust the cooked filling with more soy sauce, ginger, white pepper, or sesame oil. Never taste the raw pork mixture for seasoning.
How to Make Pork Dumplings: Fill and Seal the Wrappers
- Place one wrapper flat in your palm or on a work surface. Keep the remaining wrappers covered.
- Put about 1 tablespoon of filling in the center. Do not overfill; a crowded wrapper will not seal securely.
- Dip your finger in water and moisten half of the wrapper’s outer edge.
- Fold the wrapper over the filling to make a half-moon. Press the center together first, then press outward to seal the edges while pushing out any large air pockets.
- For a simple seal, leave the edge smooth and firmly crimp it with your fingers. For pleats, make three or four small folds along the front edge, pressing each fold against the back edge as you move across.
- Set each dumpling upright on a parchment-lined tray lightly dusted with flour or cornstarch. Cover the finished dumplings while you shape the rest.
The seal should be tight with no visible gaps. If filling touches the edge, wipe it away before closing because grease prevents the wrapper from sticking. Cook the dumplings immediately, refrigerate them for up to 4 hours, or freeze them in a single layer until firm before transferring them to a freezer bag.
How to Cook Dumplings: Boil, Steam, or Pan-Fry with Timing Cues
Boil
Bring 3 quarts of water to a full boil in a large pot. Add the dumplings in batches so the water keeps moving freely. Stir once gently around the pot to prevent sticking. When the water returns to a boil, cook fresh dumplings for 4 to 5 minutes. Frozen dumplings usually need 6 to 8 minutes. They may float before they are done, so cut one open or check that the pork reaches 160°F and the wrapper is tender.
Steam
Fill a pot with enough water to sit below the steamer basket, then bring it to a strong simmer. Line the basket with perforated parchment or cabbage leaves, leaving space between the dumplings. Arrange them in one layer, cover, and steam fresh dumplings for 8 to 10 minutes. Steam frozen dumplings for 10 to 12 minutes. Add boiling water if the pot begins to run dry. The wrappers should look slightly translucent, and the filling should be firm and fully opaque.
Pan-fry
Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high heat. Arrange the dumplings flat-side down without crowding them, and cook for 2 to 3 minutes until the bottoms are golden brown. Carefully add 1/3 cup water and cover immediately. Steam for 6 to 8 minutes, or until nearly all the water has evaporated and the pork reaches 160°F. Remove the lid and cook for 1 to 2 minutes more to re-crisp the bottoms. Frozen dumplings may need 2 to 3 additional minutes under the lid.
Serve and Store Dumplings with a Simple Dipping Sauce
Stir together 3 tablespoons soy sauce, 2 tablespoons unseasoned rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon chili crisp or chili oil, if desired. Add sliced scallions or a pinch of sugar to balance the sauce. Serve the dumplings hot with the sauce for dipping.
Refrigerate cooked dumplings in a sealed container for up to 3 days. Reheat them in a covered skillet with a splash of water, or pan-fry them until hot throughout. Freeze uncooked dumplings in a single layer, then store them airtight for up to 2 months. Cook them directly from frozen using the longer times above; do not thaw them first.