Pork Dumplings Recipe

Ground pork: This is the main protein in the dumplings and gives them a juicy, savory flavor.

Cabbage: Finely chopped cabbage adds a nice crunch and freshness to the filling.

Soy sauce: A salty, umami sauce that seasons the filling perfectly.

Sesame oil: A fragrant oil that adds a nutty taste and aroma.

Garlic: Minced garlic gives the filling a little kick and depth of flavor.

Ginger: Grated ginger adds a warm, slightly spicy note to the mix.

Dumpling wrappers: Thin dough sheets used to wrap the filling and form the dumplings.

One of the trickiest parts of making pork dumplings is folding and sealing the dumpling wrappers so the filling doesn’t leak out while cooking. Here’s a simple way to do it that works every time:

1. Put a spoonful of the filling right in the center of the wrapper. Don’t overfill it, or it will be hard to seal.
2. Dip your finger in a little water and run it along the edge of the wrapper. This acts like glue to help the edges stick together.
3. Fold the wrapper in half over the filling, making a half-moon shape.
4. Press the edges together firmly to seal. You can pinch or pleat the edges if you want a fancy look, but just pressing tightly works fine.
5. Double-check that there are no gaps or holes where the filling could escape.

Sealing the dumplings well is important because if they open up while steaming or frying, the tasty pork and cabbage mixture will spill out, and you’ll lose all that flavor. Plus, it can make a mess in your pan or steamer.

When I first tried this, I didn’t wet the edges enough, and my dumplings kept popping open. It was frustrating, but once I remembered the water trick, everything stuck perfectly. Also, if you’re in a hurry, you can fold a bunch of dumplings and freeze them on a tray before cooking. That way, you can steam or fry them straight from the freezer whenever you want a quick snack or meal. It’s like having homemade dumplings ready to go anytime!

• ground pork - Substitute with ground chicken: Ground chicken is a leaner option and has a similar texture, making it a good alternative for those who prefer poultry.

• ground pork - Substitute with ground turkey: Ground turkey is another lean meat that can replace pork, offering a slightly different flavor but maintaining a similar consistency.

• cabbage - Substitute with bok choy: Bok choy has a similar crunch and mild flavor, making it a great alternative to cabbage in dumplings.

• cabbage - Substitute with spinach: Spinach can provide a different but complementary flavor and texture, and it is also packed with nutrients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste, suitable for those with gluten sensitivities.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative that offers a slightly sweeter flavor profile.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Adding a small amount of toasted sesame seeds can help mimic the taste.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar high smoke point and can provide a slightly nutty flavor, making it a good alternative.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic, suitable for those who prefer a less pungent taste.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will lack the fresh aroma. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will have a different texture and slightly less vibrant flavor. Use about ¼ teaspoon of ground ginger for each teaspoon of fresh ginger.

• ginger - Substitute with galangal: Galangal is a root similar to ginger with a slightly more citrusy and piney flavor, making it an interesting alternative.

• dumpling wrappers - Substitute with wonton wrappers: Wonton wrappers are similar in texture and can be used as a direct substitute for dumpling wrappers.

• dumpling wrappers - Substitute with rice paper: Rice paper can be used for a gluten-free alternative, though it will provide a different texture and cooking method.

• Allow the dumplings to cool completely before storing. This prevents condensation, which can make the dumplings soggy.
• Place the cooled dumplings in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
• Freeze the dumplings on the baking sheet for about 1-2 hours, or until they are solid. This step is crucial for maintaining their shape and texture.
• Transfer the frozen dumplings into a resealable plastic bag or an airtight container. Label the bag with the date to keep track of freshness.
• Store the dumplings in the freezer for up to 3 months. For best results, use within the first month to enjoy optimal flavor and texture.
• When ready to cook, there's no need to thaw the dumplings. You can steam or pan-fry them directly from the freezer. Just add a few extra minutes to the cooking time to ensure they are heated through properly.
• For refrigerated storage, place the dumplings in an airtight container and consume within 2-3 days. Reheat by steaming or pan-frying until they are hot throughout.
• To prevent sticking, lightly dust the dumplings with cornstarch before storing. This helps maintain their shape and prevents them from clumping together.

• Steaming Method: Place the leftover pork dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam over boiling water for about 5-7 minutes or until heated through. This method keeps the dumplings moist and tender.

• Pan-Frying Method: Heat a non-stick skillet over medium heat and add a small amount of sesame oil. Arrange the dumplings in a single layer and cook until the bottoms are golden brown and crispy, about 2-3 minutes. Add a splash of water, cover the skillet, and let the dumplings steam for another 3-4 minutes until heated through.

• Microwave Method: Place the dumplings on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. This method is quick but may not preserve the texture as well as other methods.

• Oven Method: Preheat your oven to 350°F (175°C). Arrange the dumplings on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out and bake for 10-12 minutes or until heated through. This method is great for reheating a large batch.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the dumplings in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method gives a nice crispy texture to the dumplings.

• Mixing bowl: Used to combine and mix the ground pork, cabbage, soy sauce, sesame oil, garlic, and ginger.

• Knife: Essential for finely chopping the cabbage and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the cabbage and mincing the garlic.

• Grater: Used to grate the ginger for the filling.

• Spoon: Helps to place a spoonful of filling in the center of each dumpling wrapper.

• Dumpling wrappers: The dough used to encase the pork filling.

• Small bowl of water: Used to seal the edges of the dumpling wrappers.

• Steamer: Cooks the dumplings by steaming them for about 10 minutes.

• Pan: Optionally used to pan-fry the dumplings for a crispy bottom.

• Spatula: Helps to remove the dumplings from the pan if you choose to pan-fry them.

Prepare the filling in advance: Mix the ground pork, cabbage, soy sauce, sesame oil, garlic, and ginger the night before to save time.

Use pre-made wrappers: Purchase dumpling wrappers from the store to avoid the time-consuming process of making them from scratch.

Batch assembly: Lay out multiple dumpling wrappers and fill them all at once to streamline the process.

Freeze extras: Make a large batch and freeze the uncooked dumplings for quick meals later.

Steam and fry simultaneously: Use a multi-tiered steamer and a separate pan to steam and fry dumplings at the same time.