Description
These homemade pork dumplings are crispy, juicy, and bursting with flavor. Filled with a savory mixture of ground pork, cabbage, garlic, and aromatic seasonings, they’re pan-fried to golden perfection with a tender steamed interior. Perfect as an appetizer or main dish, these dumplings are easy to prepare and delicious to enjoy with soy sauce and garnished with green onions and sesame seeds.
Ingredients
Scale
Filling
- 1 pound ground pork
- 2 cups shredded cabbage
- 4 cloves garlic, minced
- 3 stalks green onion, thinly sliced
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Assembly & Cooking
- 36 round dumpling/potsticker wrappers
- 2–4 tablespoons vegetable oil, for frying
- Sliced green onion, for garnish
- Sesame seeds, for garnish
- Soy sauce, for serving
Instructions
- Prepare the filling: In a large bowl, combine the ground pork, shredded cabbage, minced garlic, thinly sliced green onions, hoisin sauce, sesame oil, ground ginger, and a generous pinch of kosher salt and freshly cracked pepper. Mix thoroughly until all ingredients are well incorporated.
- Wet dumpling edges: Fill a small bowl with water. Lay a dumpling wrapper flat on a clean surface and use your finger dipped in water to moisten the entire edge of the wrapper. This will help seal the dumpling.
- Fill dumplings: Using about a tablespoon of the filling (a cookie scoop works well), place the filling in the center of each wrapper.
- Seal dumplings: Fold the wrapper in half over the filling to create a half-moon shape and press the edges together firmly to seal the dumpling. Ensure no air is trapped inside.
- Shape dumplings: Place each sealed dumpling on a baking sheet and gently press down on the bottom so it flattens, allowing the dumpling to stand upright on its base.
- Heat oil: In a large sauté pan, heat 2 tablespoons of vegetable oil over medium heat.
- Pan-fry dumplings: Working in batches of 6-8, add the dumplings flat side down into the hot pan. Cook for 1-2 minutes until the bottoms turn a dark golden brown.
- Steam dumplings: Carefully pour 1/4 cup of water into the pan (beware of oil splatter) and immediately cover with a lid. The steam will cook the dumplings thoroughly. Cook covered for 3-4 minutes or until all the water has evaporated.
- Crisp dumpling bottoms: Remove the lid and continue cooking for another 30 seconds to 1 minute, until the bottoms become crisp again.
- Repeat cooking remaining dumplings: Add oil as needed between batches to ensure the bottom of the pan is lightly coated. Continue with remaining dumplings until all are cooked.
- Serve: Arrange dumplings on a platter, garnish with sliced green onions and sesame seeds, and serve with soy sauce for dipping.
Notes
- For best results, keep the dumpling wrappers covered with a damp cloth while assembling to prevent them from drying out.
- You can substitute ground pork with ground chicken or turkey if preferred.
- Adding a pinch of white pepper to the filling can enhance the flavor.
- Be cautious when adding water to the hot oil as it can cause splattering; use a lid to cover immediately.
- Dumplings can be frozen uncooked on a baking sheet, then transferred to a freezer bag. Cook from frozen by adding a couple extra minutes to the steaming time.
