Homemade Pork Dumplings Recipe

Juicy, flavorful, and wrapped in a delicate dough, these homemade pork dumplings are a must-try! Easy to make and perfect for sharing. My recipe does not have cabbage but you can definitely add it. Also, I cook my pork first but opted to include directions for 3 different ways to prepare your dumplings. Serve with my Soy-Oyster Dipping Sauce on the side!

Whether you steam, boil, or pan-fry them, pork dumplings always deliver incredible flavor. Each method brings a unique texture:

Pan-Fried (Potstickers) – Crispy bottoms with a juicy, tender filling. Perfect for a satisfying crunch!

Steamed – Soft, delicate, and full of flavor. The ideal choice for a lighter bite.

Boiled – Silky, smooth, and super comforting, especially in a bowl of broth!

Why not try all three and see which one you love the most? What’s your go-to dipping sauce—classic soy-vinegar, spicy chili oil, or something creative?

Ingredients:

For the Dumpling Filling:

• 1 lb (450g) ground pork

• 2 green onions, finely chopped

• 2 cloves garlic, minced (about 1 tablespoon)

• 2 tbsp ginger, grated

• 2 tbsp soy sauce

• 1 tbsp sesame oil

• 2 tbsp rice vinegar

• 1/4 cup chicken or vegetable stock

For the Dumpling Wrappers (Optional – or use store-bought ones):

• 2 cups (250g) all-purpose flour

• 3/4 cup (180ml) water, boiling

• 1/8 tsp Kosher or sea salt

Instructions:

1️⃣ Make the Dumpling Dough (If Using Homemade Wrappers)

• Sift together the flour and salt. Make a well in the center and gradually add the boiling water, mixing with a spoon (it will look clumpy). Cover the bowl with a cloth and let it rest for 5 minutes.

• Add 1 tablespoon of cold water to the dough, then knead for about 2 minutes until combined and a ball has formed. Cover the bowl with plastic wrap and allow it to rest for 15 minutes.

• Turn the dough onto a lightly floured cutting board and knead until smooth, sprinkling additional flour as needed, for 15 minutes.

• Tightly wrap the dough in plastic wrap and allow it to rest for another 15 minutes.

2️⃣ Prepare the Filling

• In a bowl, mix together the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and stock.

• Stir in one direction until the mixture becomes sticky and well combined.

• (optional) If cooking pork mixture first, saute all ingredients until pork is no longer pink.

3️⃣ Rolling & Shaping Dumpling Wrappers

• Divide the dough into two parts and roll each into a rope about 1-inch in diameter and 12 inches long.

• Keep the dough covered with plastic wrap until ready to roll to prevent it from drying out.

• Cut the rope into 1-inch slices and roll each into a ball.

• Lightly flour if sticky, then flatten and roll out each piece to a 4-inch diameter circle, about ⅛-inch thick.

• If you prefer a more symmetrical wrapper, use a 4-inch round biscuit cutter for uniform shapes.

  4️⃣ Fill the Wrapper

  • Place 1-2 teaspoons of filling in the center of a dumpling wrapper.

  • Avoid overfilling to prevent leakage.

  Fold into a Half-Moon Shape

  • Lightly moisten the edges of the wrapper with water (if needed) to help seal.

  • Fold the wrapper in half over the filling, forming a half-moon shape but do not seal it completely yet.

  👆 Create Pleats on One Side

  • Hold the dumpling in one hand and use your other hand to make pleats along one edge only (this helps create the signature curved shape).

  • Using your thumb and index finger, pinch a small section of the dough and fold it toward the center.

  • Press down to secure the pleat against the back side of the dumpling.

  • Continue making 6-8 pleats along the edge while keeping the opposite edge smooth.

  ✅ Seal the Dumpling

  • After pleating, press the entire edge firmly to seal completely so no filling escapes during cooking.

  • Make sure there are no air pockets inside, as they can cause the dumpling to burst.

    👉 Click here to watch a video on how to fill dumplings.

5️⃣ Cook the Dumplings

Choose your favorite cooking method:

Pan-Fried (Potstickers)

• Heat 1 tablespoon of oil in a non-stick pan over medium heat.

• Place dumplings flat side down and cook until the bottoms are golden brown (2-3 minutes).

• Add ¼ cup of water, cover, and steam for 5-6 minutes until the water evaporates.

• Remove the lid and cook for another 1-2 minutes until the bottoms are crispy again.

Steamed Dumplings

• Line a steamer with parchment paper or cabbage leaves.

• Arrange dumplings in a single layer, leaving space between them.

• Steam over medium-high heat for 10-12 minutes until fully cooked.

Boiled Dumplings

• Bring a large pot of salted water to a rolling boil.

• Add dumplings and stir gently to prevent sticking.

• When the dumplings float, continue boiling for 2-3 more minutes.

• Remove with a slotted spoon and serve hot.

Serve & Enjoy!

Pair with a classic soy-oyster dipping sauce, spicy chili oil, or sesame-ginger sauce for extra flavor.

Adding Cabbage to the Mix

• 2 cups Napa cabbage, finely chopped (or substitute with regular cabbage).

• Sprinkle a little salt over the chopped cabbage and let it sit for 10 minutes to draw out excess moisture.

• Squeeze dry with a kitchen towel to remove excess liquid.

• Mix the cabbage into the pork filling until well combined.

Freezing & Thawing Dumplings

Got too many dumplings? No problem! These dumplings freeze well for later use.

How to Freeze Dumplings:

1. Arrange the dumplings in a single layer on a sheet tray lined with parchment paper, ensuring they are not touching.

2. Place the tray in the freezer for 2 hours, or until the dumplings are firm.

3. Transfer the frozen dumplings to a food-safe freezer bag, removing as much air as possible before sealing.

4. Store in the freezer for up to 3 months.

How to Thaw Dumplings:

1. Place individual dumplings on a plate dusted with cornstarch or potato starch (avoid flour, as it can make them gummy).

2. Transfer the plate to the refrigerator and allow the dumplings to thaw completely before cooking.