How To Make Pork Dumplings Recipe

I love creating Chinese steamed dumplings that burst with flavor. Mixing napa cabbage with ground pork, scallions, and cilantro, my filling is aromatic with fresh ginger and soy sauce. The dumplings, pan fried then steamed, yield an irresistible texture every time. This dish has quickly become a cherished recipe in my kitchen.

I’ve been playing around in my kitchen recently and decided to try something new with pork dumplings. This is my take on a Chinese recipe that combined the perfect balance of textures and flavors.

The process starts with 1/2 head Napa cabbage, finely shredded and tossed with a tsp of kosher salt to draw out its moisture, then mixed with 1 lb ground pork, chopped scallions, and 1/4 cup cilantro. Then comes the flavor boost with 1 tbsp soy sauce, 1 tbsp grated fresh ginger, and 1 tbsp sesame oil, plus a lightly beaten large egg to bind everything together.

The mixture is then wrapped in dumpling, wonton, or gyoza wrappers and cooked by pan frying and steaming to perfection. If you have ever wondered how to make steamed dumplings or need ideas for a fresh twist on pork dumpling recipes, this might just be your next go-to experiment in the kitchen.

Enjoy the journey and be open to a few happy kitchen mishaps along the way!

Why I Like this Recipe

I really like this recipe because it gives me that perfect mix of crispy and tender textures. I love how the cabbage and pork come together with fresh ginger and cilantro to create a deep, satisfying flavor that hits the spot every time. I also dig the whole process of making the dumplings from scratch – even if I’m a bit clumsy with folding them sometimes, it makes the meal feel more personal and fun. Lastly, I like that it’s easy to tweak; I can add a few of my own touches and experiment without messing up the whole thing.

Ingredients

• Napa cabbage adds crunch and fiber, giving the filling a fresh and balanced taste.
• Ground pork is rich in protein and fat, infusing the dumplings with savory flavor.
• Scallions bring a mild onion taste that brighten up the filling and add color.
• Cilantro gives a bright, slightly citrusy note that lifts the overall dish.
• Fresh ginger adds a warm, spicy kick that enhances the flavor and aids digestion.
• Soy sauce provides that deep umami saltiness making the dumplings taste robust.
• Sesame oil offers a nutty aroma and smooth finish rounding out the flavors nicely.

Ingredient Quantities

• 1/2 head Napa cabbage, finely shredded and tossed with about 1 tsp kosher salt to draw out the moisture
• 1 lb ground pork (pork shoulder works best)
• 3 scallions, finely chopped
• 1/4 cup fresh cilantro, roughly chopped
• 1 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 large egg, lightly beaten
• 30 dumpling, wonton, or gyoza wrappers

How to Make this

1. Toss the shredded Napa cabbage with about a teaspoon of kosher salt in a bowl and let it sit for 10 minutes to draw out the moisture, then gently squeeze out any extra water.

2. In a separate large bowl, mix together the ground pork, chopped scallions, fresh cilantro, soy sauce, grated ginger, sesame oil, lightly beaten egg, and the squeezed cabbage.

3. Lay a dumpling wrapper on a clean surface and spoon about a teaspoon of the filling into its center.

4. Dip your finger in water and run it along the edge of the wrapper to help seal it.

5. Fold the wrapper in half and pinch the edges together tightly, making sure not to let any filling escape.

6. Repeat the process with the rest of your wrappers and filling.

7. For pan-frying, heat a couple tablespoons of oil in a large non-stick skillet over medium-high heat and arrange the dumplings in a single layer.

8. Fry the dumplings for about 2 minutes until the bottoms get golden and crispy, then carefully add enough water to reach about a quarter of the height of the dumplings.

9. Immediately cover the skillet with a lid and let them steam for about 5-7 minutes until the pork is fully cooked.

10. Remove the lid, let any excess water evaporate for another minute, then serve hot with your favorite dipping sauce and enjoy your homemade pork dumplings!

Equipment Needed

1. A medium bowl for tossing the Napa cabbage with salt
2. A large bowl for mixing the pork, scallions, cilantro, and other ingredients with the cabbage
3. A clean work surface, like a countertop or cutting board, for laying out the dumpling wrappers
4. A small bowl filled with water to help seal the dumpling wrappers
5. A non-stick skillet for pan-frying the dumplings
6. A lid that fits your skillet for steaming the dumplings
7. A spatula (or similar utensil) for carefully removing the dumplings from the pan
8. A clean kitchen towel or your hands to squeeze out the extra water from the cabbage

FAQ

How To Make Pork Dumplings Recipe Substitutions and Variations

• Instead of Napa cabbage, you can use bok choy or even savoy cabbage if you cant find the real deal.
• If ground pork isnt your thing, ground chicken or turkey works fine too, giving you a leaner option.
• Not a fan of scallions? Try using some chives or a small amount of finely sliced red onion instead.
• For fresh cilantro, you might want to swap in flat-leaf parsley, though the flavor will be a bit different.
• If you dont have soy sauce, tamari or coconut aminos are great alternatives, especially if you need a gluten-free option.

Pro Tips

1. Dont be shy about squeezing out the extra cabbage water – if you dont, your dumpling filling might get way too watery which ruins the flavor and texture
2. Be careful not to overfill each wrapper; a small amount of meat and veggies is enough to get that delicious taste without makin a mess when you fold and seal em
3. Make sure you seal the edges really well – any gaps may cause the filling to leak out while frying or steaming so double-check each one
4. When you add water for steaming, put on the lid immediately and dont stir, then remove the lid only once the water evaporates so you get that perfect mix of crispy and tender textures