Pork Dumplings

Introduction

There’s something undeniably comforting about biting into a warm, juicy pork dumpling—crispy on the outside, tender and flavorful on the inside. Whether they’re steamed, pan-fried, or boiled, pork dumplings are a beloved delicacy enjoyed around the world. Perfect as an appetizer, a snack, or even a main course, these little parcels of joy are a staple of Chinese cuisine and have become a cherished favorite in many homes.

Originating from Northern China, dumplings have been a culinary tradition for centuries, often prepared during festivals and family gatherings, particularly around Chinese New Year. Symbolizing wealth and good fortune, these dumplings are as meaningful as they are delicious. Traditionally made using handmade dough and a variety of fillings, from vegetables to meats and seafood, pork dumplings remain one of the most iconic and classic versions.

This pork dumplings recipe captures all the heartwarming authenticity of traditional dumplings, with a perfectly seasoned pork filling, tender dough, and optional dipping sauce that balances richness with zest. Whether you’re new to dumpling-making or a seasoned home chef, this guide will walk you through everything step-by-step to create mouthwatering dumplings right in your kitchen.

Ingredients

For the Dumpling Dough

• 2 cups (250g) all-purpose flour
• 3/4 cup (180ml) hot water, just off boiling
• Pinch of salt (optional)

For the Pork Filling

• 1 pound (450g) ground pork (preferably 80/20 lean-to-fat ratio)
• 1 cup (100g) Napa cabbage, finely chopped
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15g) fresh ginger, finely grated
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 tablespoon (15ml) Shaoxing wine (or dry sherry)
• 1 teaspoon (5g) sugar
• 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1g) ground white pepper

For the Dipping Sauce

• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon (5ml) chili oil or sesame oil
• 1/2 teaspoon (2.5g) minced garlic (optional)
• 1/2 teaspoon (2.5g) sugar (optional)

Instructions

1. Prepare the dough: In a mixing bowl, combine the all-purpose flour and a pinch of salt (if using). Slowly add the hot water while stirring with chopsticks or a fork until shaggy dough forms.
2. Knead the dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.
3. Make the filling: In a large bowl, combine ground pork, chopped cabbage, soy sauce, sesame oil, ginger, garlic, green onions, Shaoxing wine, sugar, salt, and white pepper. Mix well in one direction until it becomes a cohesive, sticky mixture.
4. Taste test the filling: For safety, microwave a small spoonful of the pork mixture for 20–30 seconds until cooked. Taste and adjust seasoning if necessary.
5. Roll out the dough: After resting, divide the dough into 2 pieces. Roll each piece into a log and cut into 12 equal pieces. Roll each piece into a ball, flatten it slightly, and roll it out into a 3-inch (8cm) circle. Cover remaining dough to prevent drying out.
6. Fill the dumplings: Take a wrapper and place 1 tablespoon of filling in the center. Fold and pleat the edges to seal, forming a half-moon shape. Press tightly to avoid any gaps.
7. Repeat: Continue filling and folding all dumplings. Place finished dumplings on a parchment-lined tray, lightly dusted with flour to prevent sticking.
8. Choose your cooking method: You can either boil, steam, or pan-fry your dumplings. Each method yields delicious results.
9. Boil the dumplings: Bring a large pot of water to a boil. Add dumplings in batches and stir gently so they don’t stick. Cook for 6–8 minutes or until they float and the filling is cooked through.
10. Steam the dumplings: Place dumplings in a lined steamer basket, leaving space between each. Steam over boiling water for 10–12 minutes.
11. Pan-fry (potsticker style): Heat 1 tablespoon of oil in a skillet over medium heat. Add dumplings and sear until the bottoms are golden brown, about 2–3 minutes. Add 1/4 cup (60ml) water, cover immediately, and steam for 5–6 minutes. Uncover and cook another 1–2 minutes until bottoms are crisp.
12. Make the dipping sauce: Combine soy sauce, rice vinegar, chili oil, garlic (if using), and sugar (if using) in a small bowl. Stir until sugar is dissolved.
13. Serve warm: Arrange the dumplings on a platter and serve with the dipping sauce on the side. Garnish with extra chopped green onions or sesame seeds if desired.

Recipe Information

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Serving Size: 4–6 servings
• Yield: About 24 dumplings
• Difficulty: Medium

Tips & Variations

• Chill the filling: If the filling feels too soft, refrigerate it for 15–20 minutes to firm up before wrapping.
• Don’t overfill: Adding too much filling can cause the dumplings to burst while cooking. Stick to about 1 tablespoon per wrapper.
• Use store-bought wrappers: In a pinch, pre-made dumpling or gyoza wrappers are a convenient substitute for homemade dough.
• Vegetarian version: Swap pork for finely diced mushrooms, tofu, or your favorite plant-based protein for a meat-free alternative.
• Add crunch: Include a small amount of finely chopped water chestnuts for added texture in the filling.

Storage Instructions

• Uncooked dumplings: Freeze on a tray until solid, then transfer to a zip-top bag and store for up to 2 months.
• Cooked dumplings: Store in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

• Steaming: Reheat in a steamer basket over boiling water for 5–8 minutes.
• Pan-frying: Add a splash of oil and water to a skillet and cover; heat until warmed and bottoms are crisp again.
• Microwaving: Cover with a damp paper towel and microwave for 1–2 minutes. Best for soft textures—but avoid drying out.

Make-Ahead Tips

• You can make and freeze dumplings up to two days in advance. Freeze them before cooking to retain the best texture.
• Prepare the filling a day ahead and store it in the refrigerator to allow the flavors to meld.
• Make dipping sauce and refrigerate—it lasts up to a week and even improves in flavor over time!

Nutritional Information

Estimated per serving (based on 6 dumplings plus dipping sauce):

• Calories: 320
• Protein: 14g
• Carbohydrates: 34g
• Fat: 15g
• Fiber: 2g

Note: Nutritional values are approximate and will vary based on portion size and ingredients used.

Conclusion

Homemade pork dumplings are more than just delicious—they’re a labor of love that brings friends and family together. Whether you’re preparing them for a cozy dinner, celebrating Lunar New Year, or simply craving comfort food, these savory dumplings are sure to hit the spot. Making dumplings may take a bit of effort, but the reward is mouthwatering, satisfying bites you won’t forget.

Serve your pork dumplings with a side of stir-fried vegetables or a hearty bowl of miso soup for a complete, balanced meal. We’d love to hear how your dumpling-making journey goes! Share your experience in the comments below, rate the recipe, or snap a photo and tag us on social media. Happy cooking!