Pork Dumplings

Recipe for pork dumplings has been the most popular recipe among those who are a big fan of homemade dumplings.

Filled with a number of foods like pork, beef, chicken, shrimp, or even whole vegetables, pork dumplings are easy to tantalize the taste buds of both kids and adults.

As pork dumplings vary in origin, we introduce the most popular Chinese pork dumpling recipe in this article. China has a high consumption of dumplings and Chinese dumplings have become a global sensation, so this recipe promises to satisfy your love for cooking and making dumplings.

Pork Dumplings

Recipe by Anna SmallingCourse: Main, AppetizersCuisine: ChineseDifficulty: Easy


Prep time


Cooking time





Recipe for pork dumplings has been the most popular recipe among those who are a big fan of homemade dumplings.


  • For the wrapper
  • 50 dumpling wrappers

  • For the filling
  • 1 pound ground pork

  • 2 cups finely shredded Chinese cabbage

  • 2 tablespoons finely chopped Chinese chives

  • 1 egg, beaten

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons sesame oil

  • 1 cup vegetable oil for frying

  • 1 quart water, or more as needed

  • For the dipping sauce
  • 1/2 cup of soy sauce

  • 1 tablespoon seasoned rice vinegar

  • 1 tablespoon finely chopped Chinese chives

  • 1 tablespoon sesame seeds

  • 1 teaspoon chile-garlic sauce


  • Combine 1/2 cup soy sauce, rice vinegar, 1 chives, sesame seeds, and chile-garlic sauce in a small bowl. Mix and season to taste if needed. Set aside.
  • In a bowl, spread some salt over shredded cabbage and give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.
  • Transfer the cabbage to a large mixing bowl. Add pork, minced chives, beaten egg, soy sauce, sesame oil, minced garlic and ginger. Mix with your clean hand until well combined.
  • Lay dumpling wrapper on a flat surface and place 1 spoonful of the filling in the middle.
  • Moisten the edges with a little water and crimp together forming small pleats to seal the dumpling.
  • Repeat until no filling remains.
  • To pan-fry, heat up 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
  • Pour in 1 cup of water, cover and cook until the dumplings are tender (transparent) and the pork is cooked through, about 5 minutes.
  • Remove the lid and allow to fry for a few more minutes, until the bottom of dumplings are golden brown and crispy.
  • To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheese cloth, and steam for 15-20 minutes.
  • To boil, place a large saucepan of salted water on to boil, add in dumplings and boil until they float to the surface.
  • When dumplings are cooked, transfer to a dish. Serve hot with prepared dipping sauce.


  • Aside from pan- fry, steamed, boiled, dumplings can also be served in soup, especially chicken soup. Make sure to choose your favorite type.
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