Homemade Pork Dumplings

How to Make Homemade Pork Dumplings

1. 1

   Step 1: Make the filling

   Finely chop the napa cabbage, sprinkle with 1/2 tsp of the salt, toss, and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or between your hands and discard the liquid. In a large bowl combine the ground pork, squeezed cabbage, sliced scallions, minced ginger, soy sauce, sesame oil and remaining 1/2 tsp salt; mix thoroughly until the mixture is sticky and cohesive (this helps the filling hold together when cooking). Taste a tiny bit of raw pork mixture cooked in a pan if unsure about seasoning, then adjust soy sauce or salt.

   For this step

   • 1 lbGround pork (80/20)
   • 8 ozNapa cabbage, finely chopped
   • 3 stalksScallions, finely sliced
   • 1 tbspFresh ginger, minced
   • 2 tbspSoy sauce
   • 1 tbspSesame oil
   • 1 tspKosher salt
   
2. 2

   Step 2: Assemble the dumplings

   Lay a wrapper on your palm, place about 1 teaspoon (rounded) of filling in the center (roughly 10–12g). Moisten the wrapper edge with water, fold in half and pleat or press to seal tightly, ensuring no air pockets. Repeat until you have filled all wrappers — this recipe yields about 50 dumplings (enough for multiple meals or to freeze).

   For this step

   • 50 wrappersDumpling wrappers (store-bought)
   
3. 3

   Step 3: Pan-fry to brown the bottoms

   Heat a large nonstick or cast-iron skillet over medium-high and add the vegetable oil, swirling to coat. Arrange dumplings flat-side down in a single layer (don't overcrowd); pan-fry 2–3 minutes until the bottoms are golden brown and crisp.

   For this step

   • 2 tbspVegetable oil (for pan-frying)
   
4. 4

   Step 4: Steam to finish cooking

   Carefully pour 1/3 cup (80 ml) water into the pan (it will sizzle), quickly cover with a tight-fitting lid, reduce heat to medium-low, and steam 5–7 minutes until the filling is cooked through and wrappers are translucent. Remove the lid and cook 1–2 more minutes to evaporate remaining moisture and re-crisp the bottoms.

   For this step

   • 1/3 cupWater (for steaming in pan)
   
5. 5

   Step 5: Serve and dip

   Transfer dumplings to a serving plate and serve hot with a dipping sauce of soy sauce, rice vinegar and a splash of chili oil or sesame oil. Leftovers freeze well: flash-freeze arranged on a tray, then transfer to a bag; cook from frozen adding a minute or two to the steaming time.
   

1. Finely chop the napa cabbage, sprinkle with 1/2 tsp of the salt, toss, and let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or between your hands and discard the liquid. In a large bowl combine the ground pork, squeezed cabbage, sliced scallions, minced ginger, soy sauce, sesame oil and remaining 1/2 tsp salt; mix thoroughly until the mixture is sticky and cohesive (this helps the filling hold together when cooking). Taste a tiny bit of raw pork mixture cooked in a pan if unsure about seasoning, then adjust soy sauce or salt.
2. Lay a wrapper on your palm, place about 1 teaspoon (rounded) of filling in the center (roughly 10–12g). Moisten the wrapper edge with water, fold in half and pleat or press to seal tightly, ensuring no air pockets. Repeat until you have filled all wrappers — this recipe yields about 50 dumplings (enough for multiple meals or to freeze).
3. Heat a large nonstick or cast-iron skillet over medium-high and add the vegetable oil, swirling to coat. Arrange dumplings flat-side down in a single layer (don't overcrowd); pan-fry 2–3 minutes until the bottoms are golden brown and crisp.
4. Carefully pour 1/3 cup (80 ml) water into the pan (it will sizzle), quickly cover with a tight-fitting lid, reduce heat to medium-low, and steam 5–7 minutes until the filling is cooked through and wrappers are translucent. Remove the lid and cook 1–2 more minutes to evaporate remaining moisture and re-crisp the bottoms.
5. Transfer dumplings to a serving plate and serve hot with a dipping sauce of soy sauce, rice vinegar and a splash of chili oil or sesame oil. Leftovers freeze well: flash-freeze arranged on a tray, then transfer to a bag; cook from frozen adding a minute or two to the steaming time.