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Chinese Pork Dumplings (With Pictures!)

pork dumpling fillings
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Every 3rd Fridays = Dumpling Nights!

By now, some of you may know that Evan and I are HUGE fans of creating food-centric traditions. In fact, we celebrate Taco Tuesdays with tacos… every Tuesday! But did you know?? We also host dumpling nights every 3rd Fridays of the month! And can you guess what kind of dumplings is “house favorite”?? *drumrolls* Chinese pork dumplings!

Now, you can also make your own Chinese pork dumplings in less than an hour! Featuring ground pork and fresh cabbage, these dumplings make for the perfect appetizer, or if you’re like us and eat enough of them, the main course! Our Chinese pork dumplings are incredibly easy to make, perfectly tender, and feature crispy bottoms! Ready to start??

Ingredients in Chinese Pork Dumplings

  • 40 dumpling wrappers
  • 1 lb ground pork
  • 1 tsp minced ginger
  • 3 cloves garlic, minced
  • 1 tbsp green onions, chopped
  • 2 tbsp soy sauce, sub with tamari if GF
  • 2 tbsp hoisin sauce
  • 3 tbsp toasted sesame oil, divided
  • 1 large egg, beaten
  • 2 cups Chinese or Napa cabbage, finely chopped
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How to Make (and Fold) Dumplings

1. In a large bowl, add pork, ginger, garlic, green onion, soy sauce, 1 ½ tbsp sesame oil, egg and cabbage. Stir until pork filling is well combined.

2. Fill a small bowl with water. Take 1½ tsp of filling into each dumpling wrapper. Dip your finger in a small bowl of water wet the edges of the wrapper. Then fold edges over to form a half-circle. Slightly pinch the edges until dumplings are well-sealed (see videos below for reference). Alternatively, you can also use these handy dumpling makers! Place dumplings on a lightly floured large baking pan. Repeat with the remaining wrappers and fillings.

3. Heat 1 tbsp of sesame oil into a large pan on medium heat. Depending on the size of your pan, add just enough dumplings to cover the surface without overcrowding. Make sure the flat side of the dumpling is facing down. Cook for 1-2 minutes, or until the bottom of the dumpling turns golden brown. 

4. Very carefully, pour 1/4 cup of water into the pan to steam. Keep in mind that the oil may spatter, so cover the pan with a lid immediately after pouring in water. Let steam for 3 minutes, or until water is fully absorbed.

5. Remove the lid, and cook for 15-30 additional seconds, until the bottom of the dumplings become crispy. Repeat with the remaining dumplings. Serve immediately. ENJOY!

RELATED: Easy Banh Bao Recipe (Vietnamese Steamed Pork Bun)

Can You Make Dumplings Ahead of Time?

Absolutely! Sometimes, we’ll even allocate a whole night of making dumplings (I’m talking HUNDREDS of dumplings, folks) to freeze for future meals. Of course, we usually can’t resist cooking a few then and there too! To make these Chinese pork dumplings ahead of time, follow steps 1-2 and store your uncooked dumplings in the freezer (in an airtight container!) for up to 3 months.

The best part? When you’re ready to cook, you don’t need to defrost it! Simply continue on with steps 3-5, with an extra 2 minutes allocated for step 4!

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If you make this Chinese Pork Dumplings recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

If you make this recipe, feel free to drop a comment below! I’d LOVE to know what you think!

dumplings plated

Chinese Pork Dumplings

DWELL by Michelle
Make your own Chinese pork dumplings featuring ground pork and fresh cabbage! These dumplings are easy to make, perfectly tender, and feature a crispy bottoms!
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Appetizer, Side Dish, Snack
Cuisine Chinese
Servings 40 dumplings
Calories 52 kcal

Ingredients
  

  • 40 dumpling wrappers
  • 1 lb ground pork
  • 1 tsp minced ginger
  • 3 cloves garlic , minced
  • 1 tbsp green onions , chopped
  • 2 tbsp soy sauce , sub with tamari if GF
  • 2 tbsp hoisin sauce
  • 3 tbsp toasted sesame oil , divided
  • 1 large egg , beaten
  • 2 cups Chinese or Napa cabbage , finely chopped

Instructions
 

  • In a large bowl, add pork, ginger, garlic, green onion, soy sauce, 1 ½ tbsp sesame oil, egg and cabbage. Stir until pork filling is well combined.
  • Fill a small bowl with water. Take 1½ tsp of filling into each dumpling wrapper. Dip your finger in a small bowl of water wet the edges of the wrapper. Then fold edges over to form a half-circle. Slightly pinch the edges until dumplings are well-sealed (see videos below for reference). Alternatively, you can also use these handy dumpling makers! Place dumpling on a lightly floured large baking pan. Repeat with the remaining wrappers and fillings.
  • Heat 1 tbsp of sesame oil into a large pan on medium heat. Depending on the size of your pan, add just enough dumplings to cover the surface without overcrowding. Make sure the flat side of the dumpling is facing down. Cook for 1-2 minutes, or until the bottom of the dumpling turns golden brown. 
  • Very carefully, pour in 1/4 cup of water into the pan to steam. Keep in mind that the oil may spatter, so cover the pan with a lid immediately after pouring in water. Let steam for 3 minutes, or until water is fully absorbed.
  • Remove the lid, and cook for 15-30 additional seconds, until the bottom of the dumplings become crispy. Repeat with the remaining dumplings. Serve immediately. ENJOY!
Keyword cabbage, chinese dumplings, chinese recipes, pork dumplings, soy sauce

This post may contain affiliate links. Please read my disclosure policy.

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