Pork Dumplings
Published 2/13/2022 • Updated 10/31/2024
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These homemade pork dumplings are packed with savory umami flavors. Make a batch and serve with our amazing sweet dipping sauce that perfectly complements the dumplings.
This pork dumplings recipe is a recipe created by our video producer, Pachee. We’re grateful to be able to learn authentic Asian cooking from one of our very own!
Pachee’s Pork Dumplings
From Pachee: When my fiancé and I were living in Spain, I found myself craving Asian dishes (I am Hmong) when I missed home, so I decided to teach myself how to make pork dumplings because I was able to find dumpling wrappers at the local market.
It ended up being such a fun recipe to make with friends and to serve as a tapas dish while we lived in Spain. I still make them now that we’re back in the states, and am so excited to share my recipe with you!
Pork dumplings are typically filled with ground pork and veggies and then wrapped in dumpling wrappers, steamed and pan fried.
This pork dumplings recipe features a savory ground pork filling and then is wrapped in dumpling wrappers, steamed and then pan fried, which gives them a crispy exterior with a flavor-packed and soft middle.
Traditional pork dumplings originated in China, and our pork dumplings recipe was created by our videographer, Pachee, when she lived in Spain. The Asian influence in Spain allowed her to find these ingredients in local markets.
Why you’ll love ’em
Delicious flavor: You’ll love the savory and umami flavors of these pork dumplings with a sweet sauce.
Amazing texture: Chewy and crispy texture thanks to boiling and then pan frying the dumplings.
So fun to make: Get the whole family involved with this fun, hands-on recipe.
Ingredients You Need
for the pork dumplings
- Ground pork
- Minced garlic
- Green onion
- Minced fresh ginger
- Soy sauce
- Oyster sauce
- Dumpling wrappers (we used THIS brand)
Dipping Sauce
- Soy sauce
- Sweet and tangy rice vinegar (we used this one)
- Minced green onion
Support your local Asian grocery store!
Whenever making an Asian-inspired recipe like this one, we like to support our local Asian grocery store and we hope you’ll do the same thing!
How to Make Pork Dumplings
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Make Dumpling Filling
Begin by adding the pork, garlic, ginger, soy sauce, and oyster sauce to a large bowl and combine all of the ingredients with a wooden spoon or your hands.
Assemble dumplings
Set a small bowl of water next to your assembling station. Place 1 tablespoon of the pork mixture into the middle of the dumpling wrapper.
Use your finger to wet half of the edge of the dumpling wrapper. Fold the dumpling in half and pinch the edges tightly together. Be sure the pork mixture can not escape the wrapper. Repeat until all the wrappers and pork mixture have been used.
Boil Dumplings
Bring a large pot of water to a rolling boil. Place 6-10 dumplings into the boiling water at a time. Give the dumplings a gentle stir so they do not stick together. Be sure not to overcrowd the pot.
When the dumplings float to the top of the pot allow the dumplings to cook for an additional 2-3 minutes. Remove the dumplings with a slotted spoon. Set the cooked dumplings aside. Repeat this step until all of the dumplings are cooked.
Make Dipping Sauce
Make the dipping sauce by whisking together the soy sauce, rice vinegar, and minced green onion.
Pan Fry Dumplings
Next, heat a large skillet over medium/high heat, and add oil to the pan. Be sure the oil is coating the bottom of the skillet.
When the oil is fragrant, add a layer of dumplings to the skillet and fry for 1-2 minutes or until brown. Flip the dumplings and fry the other side for another minute.
Enjoy!
Enjoy the fried dumplings with the dipping sauce as an appetizer or delicious side for a main meal.
Tips for Making Pork Dumplings
When buying dumpling wraps: Be sure they say potsticker or dumpling on the wrapper. Do not use wonton wraps for this pork dumplings recipe.
Dumpling wraps usually come frozen: be sure you thaw them completely before assembling the pork dumplings.
When removing pork dumplings from the boiling water: Make sure you use a slotted spoon to remove the dumplings from the water. You do this to strain the dumplings from the water.
After removing pork dumplings from the boiling water: Be sure to set them on a kitchen towel to remove excess moisture, do not set them on a paper towel or they will stick.
Freezing Pork Dumplings
Can you freeze pork dumplings? Absolutely! This is a great recipe to prep as a large batch and then freeze for later.
We recommend assembling the dumplings and then placing on a parchment paper lined baking sheet in the freezer. Once the dumplings are completely frozen, place in a freezer safe bag and store in the freezer for up to 3 months.
To thaw and cook: boil the pork dumplings as directed in the recipe card, and then pan fry and enjoy!
Pachee's recipe for
Pad Krapow (Thai Basil Stir Fry)
Storage
Store any leftover pork dumplings in an airtight container in the fridge for up to 3 days. We do not recommend freezing these pork dumplings after they have been pan fried.
To reheat: To reheat pork dumplings in the microwave, cook them on high for 1-2 minutes with a wet paper towel over them to avoid drying out.
Homemade Pork Dumplings
Ingredients
- 1 lb. ground pork
- 3 cloves garlic, peeled and minced
- 1 green onion, sliced into thin rounds
- 1 tablespoon freshly minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 25 dumpling wrappers, we used THIS brand*
- 2 tablespoons olive oil, for browning
Dipping Sauce
- ¼ cup low sodium soy sauce
- 1 tablespoon sweet and tangy rice vinegar, we used this one You can also use regular rice vinegar.
- 1 green onion, minced
Instructions
- Begin by adding the pork, garlic, ginger, soy sauce, and oyster sauce to a large bowl and combine all of the ingredients with a wooden spoon or your hands.
- Assemble the dumplings. Set a small bowl of water next to your assembling station. Place 1 tablespoon of the pork mixture into the middle of the dumpling wrapper. Use your finger to wet half of the edge of the dumpling wrapper. Fold the dumpling in half and pinch the edges tightly together. Be sure the pork mixture can not escape the wrapper. Repeat until all the wrappers and pork mixture have been used.
- Bring a large pot of water to a rolling boil. Place 6-10 dumplings into the boiling water at a time. Give the dumplings a gentle stir so they do not stick together. Be sure not to overcrowd the pot.
- When the dumplings float to the top of the pot allow the dumplings to cook for an additional 2-3 minutes. Remove the dumplings with a slotted spoon.* Set the cooked dumplings aside. Repeat this step until all of the dumplings are cooked. Set aside.
- Make the dipping sauce by whisking together the soy sauce, rice vinegar, and minced green onion.
- Next, heat a large skillet over medium/high heat. Add oil to the pan. Be sure the oil is coating the bottom of the skillet.
- When the oil is fragrant, add a layer of dumplings to the skillet and fry for 1-2 minutes or until brown. Flip the dumplings and fry the other side for another minute. Remove when both sides are browned.
- Enjoy the fried dumplings with the dipping sauce.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Impulse decision to make these lead to making my own wrappers for the first time. These are AMAZING! I didn’t have the sweet rice wine vinegar so I did add a little bit of honey and the sauce was 💯