Easy Pork Cabbage Dumplings

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Perfectly golden, crispy-bottomed dumplings with a savory, juicy pork and cabbage filling. This easy pork cabbage dumplings recipe uses a simple steam-fry method to cook the dumplings through before crisping the bottoms in the pan.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Pork cabbage dumplings are classic Chinese dumplings filled with seasoned ground pork and napa cabbage, then pan-fried until golden and crispy on the bottom. They're often served at Chinese restaurants or for dim sum with dumpling sauce for dipping.

Growing up, my mother and I made these dumplings all the time from scratch. I would roll out homemade dough while she mixed the filling and cooked them on the stove. Today, this recipe uses convenient store-bought wrappers, but the juicy filling remains the same one my late grandmother passed down to us.

One of her secrets was stirring the minced pork in one direction with chopsticks until it became sticky. This helps the meat bind together and retain its juices, keeping the filling tender after cooking.

I also found that salting and squeezing the napa cabbage before mixing the filling removes excess moisture, which prevents a watery filling and soggy wrappers.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Dumpling Wrappers: Use white, round wheat dumpling wrappers from the refrigerated or frozen section at the Asian grocery store. Gyoza wrappers also work. Avoid wonton wrappers, as they're thinner and tear more easily.
Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.

Dumpling Filling

Ground Pork: I use extra-lean ground pork for these dumplings. Extra-lean ground chicken also works.
Napa Cabbage: Salting and squeezing out the excess moisture prevents a watery filling and soggy wrappers. Bok choy also works, or use garlic chives and skip the salting step.
Salt
Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
Toasted Sesame Oil: This is more flavorful than untoasted sesame oil.
Cornstarch: Helps bind the filling and retain its juices. Potato starch also works.
Garlic
Ginger
White Granulated Sugar
Chicken Bouillon Powder: Adds a pop of savory flavor, so I don't recommend skipping it.
White Pepper: Black pepper also works.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Chill the filling first: Refrigerate for 30 minutes to make it firmer and easier to wrap.
Keep the wrappers covered: A damp towel prevents them from drying out and cracking.
Use two spoons to portion: This keeps filling off your fingers and the wrapper edges clean.
Pinch the edges tightly: A secure seal prevents the filling from leaking during cooking.
Swirl the oil evenly: Coat the pan before adding the dumplings to help prevent sticking.
Don't move the dumplings: Leave them undisturbed to develop golden, crispy bottoms.

Instructions

Below are step-by-step instructions on how to make pork cabbage dumplings:

Finely chopped napa cabbage salted and squeezed to remove excess moisture.

Prep the cabbage: Transfer the finely chopped cabbage to a large mixing bowl, add the salt, and massage it into the cabbage. Let it rest for 10 minutes to draw out excess moisture. Rinse under cold water, drain, and transfer to a clean kitchen towel. Squeeze out as much excess water as possible.

Pork and cabbage filling mixed in one direction until sticky and well combined.

Mix the filling: Add the cabbage and remaining filling ingredients to a large mixing bowl. Mix in one direction with chopsticks or a fork until the filling becomes sticky and well combined. Cook 1 tablespoon of filling in the pan or in the microwave for 60 seconds, or until fully cooked. Taste and adjust the seasoning if needed before wrapping the dumplings.

Pork filling placed in the center of a round dumpling wrapper with moistened edges.

Prepare the wrapping station: Place a small bowl of cold water nearby. Place a dumpling wrapper on a clean work surface or in the palm of your hand. Add 1 ½ teaspoons of filling to the center, then lightly dab water around the edges with your finger.

Pork cabbage dumpling folded into a semicircle and pinched tightly to seal.

Seal the dumplings: Fold the wrapper over the filling to create a semicircle, then pinch the edges firmly to seal and form a classic dumpling shape. Place the dumplings on a parchment-lined baking sheet and cover with a damp towel to prevent them from drying out.

Pork cabbage dumplings pan-frying bottom-side down in a single layer.

Sear the bottoms: Heat 1 tablespoon vegetable oil in a large nonstick pan over medium heat. Working in batches, place 10-12 dumplings in a single layer in the pan, bottom-side down, giving each piece enough room. Pan-fry for 1 minute. Then pour in enough water to create a 1⁄4-inch-deep layer across the bottom of the pan.

Pork cabbage dumplings steamed with water until cooked through and crispy on the bottom.

Steam and crisp: Cover and cook for 7-9 minutes, or until the water has evaporated and the pork filling reaches 160°F (71°C). Uncover and check the bottoms. If they need more color, cook uncovered for another 1-2 minutes until golden and crispy. Repeat with the remaining dumplings, adding more oil and water for each batch. Serve with dumpling sauce or chili oil.

Alternative Cooking Methods

Boiling method: Bring a large pot of water to a boil. Add the dumplings and cook for 5-7 minutes, or until the wrappers are tender and the pork filling reaches 160°F (71°C). Remove with a slotted spoon and transfer to a serving bowl. Toss gently with a small amount of vegetable oil to prevent sticking.
Deep-frying method: Heat vegetable oil to 350°F (175°C) in a deep, heavy-bottomed pot. Carefully lower the dumplings into the oil in small batches without overcrowding. Fry for 4-5 minutes until crispy and golden brown and the pork filling reaches 160°F (71°C).

Storage & Reheating

Refrigerator: Store cooked dumplings in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze cooked dumplings for up to 3 months. For uncooked dumplings, freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 6 months. Cook or reheat directly from frozen without thawing.
Reheating: Pan-fry refrigerated cooked dumplings over medium heat with a splash of water and oil for about 7 minutes, until heated through and crisp. Reheat cooked frozen dumplings the same way, adding another splash of water and a few extra minutes as needed until heated through and crisp.

Cooking Frozen Raw Dumplings

Pan-fry: Heat vegetable oil over medium heat. Working in batches, place frozen dumplings bottom-side down in the pan. Add enough water to create a 1⁄4-inch-deep layer across the bottom of the pan. Cover and steam for 12-13 minutes, until the water has evaporated and the filling reaches 160°F (71°C). Remove the lid and cook for another 1-2 minutes, until the bottoms are golden brown and crisp.
Boil: Bring a large pot of water to a boil. Add the frozen dumplings and return the water to a boil. Reduce to medium heat and cook for 5-6 minutes, or until the wrappers are tender and the filling reaches 160°F (71°C).
Deep-fry: Heat oil to 350°F (175°C). Carefully add the frozen dumplings in small batches and fry for 6-8 minutes, until crispy and golden brown and the filling reaches 160°F (71°C).

Pairing Suggestions

Serve Asian pork cabbage dumplings with:

Lo Mein: For a hearty noodle pairing.
Mongolian Beef: For a savory, protein-rich meal.
Garlic Bok Choy: For a simple vegetable side.

FAQ

Why did my dumplings burst open while cooking?

They may have been overfilled or not sealed tightly enough. Use about 1 ½ teaspoons of filling per wrapper and firmly pinch the edges closed.

How do I know when the pork dumplings are cooked?

The ground pork filling should reach an internal temperature of 160°F (71°C). Check the center of a dumpling with an instant-read thermometer.

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