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Easy Pan-Fried Pork Dumplings

Easy Pan-Fried Pork Dumplings

Juicy pork dumplings with golden, crisp bottoms and tender tops. Simple to fold, quick to pan-fry, and perfect for dipping.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Servings: 6

Ingredients
 

Main Ingredients

  • 1 lb ground pork
  • 2 cup finely shredded napa cabbage
  • 0.5 tsp kosher salt for salting cabbage
  • 0.5 cup chopped scallions
  • 1 tbsp grated fresh ginger
  • 2 tsp minced garlic
  • 2 tbsp low-sodium soy sauce for filling
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp toasted sesame oil
  • 1 tbsp cornstarch
  • 0.25 tsp ground white pepper
  • 12 oz round dumpling wrappers
  • 3 tbsp neutral oil for pan-frying
  • 0.5 cup water for steam-frying, per batch
  • 3 tbsp soy sauce for dipping
  • 2 tbsp rice vinegar for dipping
  • 1 tsp chili oil for dipping
  • 1 tsp granulated sugar for dipping, optional
  • 1 tsp toasted sesame seeds for serving, optional

Instructions

Preparation Steps

  • Salt the cabbage and toss. Rest 10 minutes, then squeeze out as much liquid as possible.
  • Combine pork, scallions, ginger, garlic, soy sauce, wine, sesame oil, cornstarch, and white pepper.
  • Fold in the squeezed cabbage. Stir vigorously until the filling looks sticky and cohesive.
  • Set up a wrapping station with wrappers, a small bowl of water, and a parchment-lined tray.
  • Place 1 tablespoon filling in a wrapper. Moisten the edge, then pleat and seal tightly. Repeat.
  • Heat 1 tablespoon oil in a nonstick skillet over medium-high. Arrange 10–12 dumplings flat-side down.
  • Pan-fry until the bottoms turn golden, 2–3 minutes. Add 1/4 cup water and cover immediately.
  • Steam until water evaporates, 4–5 minutes. Uncover and crisp bottoms 1–2 minutes more. Repeat with batches.
  • Whisk soy sauce, rice vinegar, chili oil, and sugar. Sprinkle with sesame seeds if using.
  • Serve dumplings hot with dipping sauce on the side.

Notes

Try half pork and half shrimp, or swap napa cabbage for chives. To freeze, place uncooked dumplings on a tray until solid, then store in a freezer bag; cook from frozen, adding a minute or two to the steam time. For extra crunch, sprinkle a teaspoon of cornstarch into the water to create a lacy skirt.
This recipe is an original creation inspired by classic Easy Pan-Fried Pork Dumplings flavors. All ingredient ratios and instructions are independently developed.