# Homemade Pork Dumplings > A step-by-step stovetop guide to classic Chinese pork jiaozi: juicy ground pork filling wrapped in thin dumpling skins, pan-fried until crisp and steamed until tender. Great for weeknight dinners, make-ahead freezer batches, or a fun group activity for family and friends. Canonical URL: https://www.topshelf.recipes/recipes/homemade-pork-dumplings ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 2, 2026 Last Updated: September 2, 2026 ## About This Recipe These pork jiaozi are the kind of dumpling you make when you want something both comforting and unmistakably precise: a juicy, savory pork core wrapped in a thin, slightly chewy skin with a lacy, golden-brown bottom. The napa cabbage adds moisture and a gentle sweetness that lifts the pork, while scallion and ginger keep the flavor bright; pan-frying first builds a caramelized crust, then steaming finishes the filling without over-drying it. Using 80/20 pork and massaging the filling until it becomes tacky ensures each dumpling stays together and gives a silky mouthfeel when you bite through the wrapper. This version works for weeknights (they come together fast once the filling is ready), for batch cooking and freezing, and for social cooking—wrapping is forgiving and addictive. Small technique choices matter: squeeze the cabbage dry to prevent a watery filling, work the meat until cohesive, and don’t be shy about a tight seal to trap steam. Serve them the minute they’re out of the pan so the contrast between crisp base and tender top is at its best. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 20 minutes - Total Time: 65 minutes - Servings: 6 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Make the filling - 1 lb Ground pork (80/20) - 8 oz Napa cabbage, finely chopped - 3 stalks Scallions, finely sliced - 1 tbsp Fresh ginger, minced - 2 tbsp Soy sauce - 1 tbsp Sesame oil - 1 tsp Kosher salt ### Assemble the dumplings - 50 wrappers Dumpling wrappers (store-bought) ### Pan-fry to brown the bottoms - 2 tbsp Vegetable oil (for pan-frying) ### Steam to finish cooking - 1/3 cup Water (for steaming in pan) ## Ingredient Guide ### Napa cabbage Also called Chinese cabbage, napa cabbage is a pale-green, oblong leafy brassica used widely in East Asian cooking (Chinese, Korean, Japanese). It has a mild, slightly sweet flavor and a tender-crisp texture that softens quickly when cooked, making it a common dumpling filling ingredient. You can find it at Asian markets and many larger supermarkets; as a substitute use thinly sliced green cabbage or bok choy, though the texture and sweetness will differ slightly. ### Dumpling wrappers (store-bought) Thin sheets of wheat dough (round or square) used to fold potstickers, gyoza, or jiaozi; these are a staple in Chinese and other East Asian cuisines. They are neutral-flavored and designed to steam or pan-fry without falling apart. Available refrigerated or frozen at Asian groceries and many supermarkets; you can substitute wonton wrappers (adjust folding) or make a simple flour-and-water dough at home if needed. ### Sesame oil Sesame oil in recipes usually refers to toasted (dark) sesame oil, a strongly aromatic oil used across East Asian and Middle Eastern cuisines as a finishing or flavoring oil rather than a primary frying fat. It has an intense, nutty, slightly smoky aroma that a little goes a long way. Find it in mainstream and Asian markets; if you must substitute, use a mild vegetable oil for cooking and add a small amount of toasted sesame seeds or a drop of peanut oil for a hint of nuttiness, but the flavor won’t be identical. ## Instructions ### 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. ### 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). ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (10 dumplings): - Calories: 308 kcal - Protein: 16.7 g - Carbohydrates: 7.9 g - Fat: 23.3 g - Saturated Fat: 7 g - Trans Fat: 0 g - Fiber: 0.3 g - Sugar: 0.1 g - Added Sugars: 0 g - Cholesterol: 55 mg - Sodium: 418 mg - Potassium: 399 mg - Calcium: 46 mg - Iron: 1.7 mg - Vitamin D: 0 mcg ## Tips ### Dry the Cabbage Thoroughly After salting and resting, squeeze the napa cabbage in a towel until barely damp; excess water will make the filling soggy and the pan steaming unevenly. ### Mix Until Sticky Work the pork mixture with a folding motion until it feels tacky and cohesive — that protein development traps juices and helps dumplings hold their shape. ### Use Room-Temperature Pork Let the ground pork sit at room temperature for 10–15 minutes before filling so the fat softens and the meat binds more easily. ### Control Pan Heat Start over medium-high to brown, then reduce to medium-low for steaming; too hot and the bottoms burn before the filling cooks through. ### Seal Without Air Press out any trapped air before sealing and pinch firmly; air pockets expand during steaming and can burst wrappers. ## Variations and Substitutions ### Shrimp-and-Pork Mix Finely chop 6 oz raw shrimp and fold into the pork for sweet briny notes; reduce soy by a teaspoon to keep the balance. ### All-Mushroom Filling Use a mix of shiitake and oyster mushrooms finely minced with firm tofu in place of pork for an earthy vegetarian option that still has body. ### Spiced Sichuan Kick Add 1 tsp chili crisp and 1/2 tsp ground Sichuan pepper to the filling for numbing heat, and include a splash of black vinegar in the dipping sauce. ### Gluten-Free Wrappers Use store-bought rice or tapioca-based wrappers and adjust steaming time slightly longer; pan-frying still works but handle them gently to avoid tearing. ## Notes These pork jiaozi are reliably juicy and satisfying — the salt-squeeze cabbage trick keeps the filling from getting watery while concentrating flavor. They shine as a casual main or a shareable appetizer; make a big batch and freeze extras for quick future meals. ### Storage and Make-Ahead Cooked dumplings keep in an airtight container in the refrigerator for 3–4 days. For make-ahead, freeze assembled dumplings in a single layer on a tray until solid, then transfer to a zip-top bag for up to 3 months. Reheat from frozen in a skillet with a splash of water and a lid, adding 1–2 minutes to the steam time, or bake at 375°F until heated through and crisp. ### Serving Suggestions Serve with a simple dipping sauce of soy sauce, black or rice vinegar, and a drizzle of sesame oil or chili oil; add minced scallion or toasted sesame seeds for texture. Pair with quick sides like steamed bok choy with garlic, a crunchy cucumber salad, or a bowl of plain jasmine rice, and a cold lager or fragrant jasmine tea to cut the richness. ## Frequently Asked Questions ### Can I use leaner pork? You can, but 80/20 gives juiciness and flavor; if you use leaner pork add 1–2 tsp neutral oil or a spoon of pork fat for moisture, and be careful not to overcook. ### How do I stop wrappers from sticking together? Keep wrappers covered with a damp towel while working and dust stacked wrappers with a little cornstarch if they seem tacky; separate assembled dumplings with parchment if freezing on a tray. ### Can I freeze dumplings before cooking? Yes—flash-freeze them spaced on a tray, then bag; cook from frozen, adding a couple minutes to the steam time so the interior reaches a safe temperature. ### Why do my dumplings split open while cooking? Likely trapped air or an insufficient seal; press out air when folding and make sure edges are well moistened and pinched closed to prevent steam-driven bursting. ### How can I tell the filling is cooked? Wrappers will become translucent and the juices inside will run clear; if unsure, cut one open—pork should be no longer pink and hot in the center (internal temp about 160°F/71°C). ## Related Recipes and Guides - [South Chicago Packing 100% Pure Tallow Popcorn with Browned Butter and Chili](https://www.topshelf.recipes/recipes/south-chicago-tallow-popcorn-browned-butter-chili) - [Beef Ragu One-Pot](https://www.topshelf.recipes/recipes/beef-ragu-one-pot) - [Truffle Mac and Cheese](https://www.topshelf.recipes/recipes/truffle-mac-and-cheese-stovetop) - [Spaghetti Carbonara (Classic, 20-Minute)](https://www.topshelf.recipes/recipes/spaghetti-carbonara-classic-20-minute) - [Coffee‑Chile Rubbed Flank Steak Tacos with Charred Pineapple Salsa](https://www.topshelf.recipes/recipes/coffee-chile-rubbed-flank-steak-tacos-charred-pineapple-salsa) - [Baja Fish Tacos](https://www.topshelf.recipes/recipes/baja-beer-battered-fish-tacos) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy) - [No-Bake Funny Halloween Treats: 15 Quick Recipes](https://www.topshelf.recipes/articles/no-bake-funny-halloween-treats-15-quick-recipes) - [Nutrition for Youth Athletes](https://www.topshelf.recipes/articles/nutrition-for-youth-athletes)