Perfectly golden, crispy-bottomed dumplings with a savory, juicy pork filling. This easy pork cabbage dumplings recipe delivers authentic, restaurant-quality results right at home. They're great as a main, starter, or snack and best paired with a dumpling sauce.
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Growing up, my mother and I made these Chinese pork dumplings all the time. 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 develops the proteins in the meat, helping the filling hold onto its juices and stay tender after cooking.
Why My Recipe Works
- No Soggy Dumplings: Salting and squeezing the napa cabbage removes excess moisture, keeping the filling crisp and the dumpling wrappers from becoming soggy.
- Perfectly Crispy Bottoms: A shallow layer of water steams the dumplings until the wrappers are fully cooked, then evaporates so the residual oil crisps the bottoms to a deep golden brown.
- Taste Before You Wrap: Cooking a small test patty of the pork filling lets you taste and adjust the seasoning before wrapping the entire batch.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
Main Ingredients
- Dumpling Wrappers: White, round wheat dumpling wrappers from the refrigerated or frozen section. Avoid wonton wrappers, as they are thinner and tear easily. (Sub: Gyoza wrappers)
- Vegetable Oil: Use a high-smoke-point oil for crispy bottoms without burning. (Sub: Avocado oil or canola oil)
Dumpling Filling
- Ground Pork: Extra-lean ground pork keeps the filling juicy without excess grease. (Sub: Ground chicken or ground beef)
- Napa Cabbage: Salting and squeezing out excess moisture prevents a watery filling and soggy dumplings. (Sub: Bok choy or garlic chives; skip salting if using garlic chives.)
- Salt: Draws excess moisture from the cabbage, preventing a watery filling.
- Regular Soy Sauce: Adds savory, umami flavor. (Sub: Low-sodium soy sauce or light soy sauce)
- Sesame Oil: Adds toasted aroma and depth of flavor.
- Cornstarch: Binds the filling and helps retain juices. (Sub: Potato starch or tapioca starch)
- Garlic: Adds savory depth.
- Ginger: Adds warmth and helps reduce the gamey taste of the pork.
- White Granulated Sugar: Balances the savory flavors with a touch of sweetness.
- Chicken Bouillon Powder: Boosts savory depth for a richer filling.
- White Pepper: Adds a subtle heat. (Sub: Black pepper)
Note: Most Asian grocery stores carry these ingredients, and they are also available online.
Instructions
Below are step-by-step instructions on how to make pork cabbage dumplings:
- Prep the cabbage: Transfer finely chopped cabbage to a large bowl, add salt, and massage it into the cabbage. Rest for 10 minutes to draw out excess liquid, then rinse under cold water, drain, and transfer to a clean towel. Squeeze out as much excess water as possible.
- Mix the filling: Add the cabbage and remaining listed filling ingredients to a large mixing bowl. Mix in one direction with chopsticks or a fork until the filling becomes a sticky paste. Optionally, cook or microwave a small portion of the filling to taste and adjust the seasoning.
- Prepare the station: Prepare 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 or a spoon.
- Seal the wrappers: Fold the wrapper over to create a semicircle, then pinch the edges firmly to seal. Place the dumplings on a parchment-lined baking sheet and cover with a damp towel to prevent them from drying out.
- Sear the bottoms: Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Place 10 to 12 dumplings in the pan, bottom side down, and cook for 1 minute. Pour in enough water to create a thin layer in the bottom of the pan.
- Steam and crisp: Cover and cook for 7 to 9 minutes, until the water has evaporated. Uncover and check the bottoms; if they need more color, cook for another 1 to 2 minutes until golden brown, then remove from the pan. 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 to 7 minutes until they float to the surface and the wrappers are tender. Remove with a slotted spoon and transfer to a serving bowl. Toss gently with a small amount of neutral oil to prevent the dumplings from sticking together.
- Deep-frying method: Heat neutral oil to 350°F (175°C) in a deep, heavy-bottomed pot. Carefully lower the dumplings in small batches, avoiding overcrowding, and fry for 4 to 5 minutes until crisp and golden brown.
Expert Tips
- Chill the meat filling for 30 minutes to make wrapping much easier.
- Cover your dumpling wrappers with a damp towel to prevent them from drying out.
- Use two spoons to portion the filling before touching the wrappers to keep your hands clean and dry.
- Pinch and seal tightly to keep the juicy filling from leaking out during cooking.
- Leave space between dumplings on the baking sheet to prevent the wrappers from sticking together.
Variations
- Ground Chicken Variation: Replace the pork with ground chicken for a lighter, milder filling.
- Vegetarian Tofu Option: Replace the meat with crumbled extra-firm tofu and finely minced shiitake mushrooms. Substitute vegetarian bouillon powder or mushroom seasoning powder for the chicken bouillon powder.
- Spicy Pork Twist: Mix 1 tablespoon of chili oil or chili crisp into the raw filling for a spicy, savory kick.
Pairing Suggestions
Serve Asian pork cabbage dumplings with:
- Lo Mein: Savory stir-fried noodles pair perfectly with the crispy bottoms of pan-fried dumplings.
- Mongolian Beef: Sweet and savory glazed beef strips add a rich, bold contrast.
- Garlic Bok Choy: Crisp, fresh greens balance the richness of the pan-fried dumplings.
Storage & Reheating
- Refrigerator Storage: Store cooked dumplings in an airtight container in the refrigerator for up to 4 days.
- Reheating Refrigerated Cooked Dumplings: Pan-fry dumplings over medium heat with a splash of water and oil for 5-7 minutes until heated through and crisp.
- Freezing Cooked Dumplings: Freeze cooked dumplings for up to 3 months. Reheat directly from frozen using the cooking methods below.
- Freezing Raw Dumplings: Freeze uncooked dumplings in a single layer on a tray, then transfer to a freezer bag for up to 6 months. Cook directly from frozen using the methods below.
Cooking Frozen Dumplings
- Pan-fry: Heat vegetable oil over medium heat. Working in batches, place frozen dumplings bottom-side down in the pan. Add just enough water to cover the pan base, cover, and steam-fry for about 12-13 minutes, or until the water has evaporated and the bottoms are golden brown.
- Boil: Bring a large pot of water to a boil. Add frozen dumplings, reduce to medium heat, and cook until they float and the wrappers appear translucent, about 5-6 minutes.
- Deep-fry: Heat oil to 350°F (175°C). Carefully add frozen dumplings and fry until crispy and golden brown, about 6-8 minutes. Ensure the centers reach 145°F (63°C) for pork filling or 165°F (74°C) for chicken filling.
FAQ
Why did my dumplings burst open while pan-frying?
Your dumplings likely burst because they were overfilled or the edges were not sealed tightly enough. Use only 1 ½ teaspoons of filling per wrapper and pinch the edges firmly to create a secure seal that keeps the filling inside during cooking.
Do I really need to rinse the cabbage after salting it?
Yes. Rinsing the salted napa cabbage removes excess surface salt, preventing the dumpling filling from becoming too salty. After rinsing, always squeeze the cabbage thoroughly in a clean towel to remove excess moisture and keep the filling from becoming watery.
How can I tell when the pork filling is completely cooked?
The dumplings are done when the wrappers are tender and the filling is cooked through. For pan-frying, this usually happens after the steaming water has evaporated and the bottoms are crisp. For boiling or deep-frying, the dumplings should float to the surface and the filling should reach 160°F (71°C).
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📖 Recipe
Easy Chinese Pork Cabbage Dumplings
Perfectly golden, crispy-bottomed dumplings with a savory, juicy pork filling. This easy pork cabbage dumplings recipe delivers authentic, restaurant-quality results right at home. They're great as a main, starter, or snack and best paired with a dumpling sauce.
Ingredients
- 1 lb dumpling wrappers (about 50 pieces)
- vegetable oil or any neutral oil
- 1 teaspoon salt to remove excess moisture in cabbage
Dumpling Filling
- 4 cups napa cabbage washed
- 1 lb ground pork extra-lean
- 3 garlic cloves minced
- 2.5 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon sesame oil toasted kind
- 2 tablespoon cornstarch
- ½ tablespoon white granulated sugar
- 1 teaspoon ginger grated
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon white pepper or black pepper
Instructions
- Transfer finely chopped cabbage to a large bowl, add salt, and massage it into the cabbage. Rest for 10 minutes to draw out excess liquid, then rinse under cold water, drain, and transfer to a clean towel. Squeeze out as much excess water as possible.
- Add the cabbage and remaining listed filling ingredients to a large mixing bowl. Mix in one direction with chopsticks or a fork until the filling becomes a sticky paste. Optionally, cook or microwave a small portion of the filling to taste and adjust the seasoning.
- Prepare 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 or a spoon.
- Fold the wrapper over to create a semicircle, then pinch the edges firmly to seal. Place the dumplings on a parchment-lined baking sheet and cover with a damp towel to prevent them from drying out.
- Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Place 10 to 12 dumplings in the pan, bottom side down, and cook for 1 minute. Pour in enough water to create a thin layer in the bottom of the pan.
- Cover and cook for 7 to 9 minutes, until the water has evaporated. Uncover and check the bottoms; if they need more color, cook for another 1 to 2 minutes until golden brown, then remove from the pan. Serve with dumpling sauce or chili oil.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 294kcal | Carbohydrates: 30g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 796mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg
Leilani
I have made this recipe several times already and it has quickly become my go-to dumpling recipe. The whole family loves it and the homemade dumpling sauce is a MUST. Thank you! 🙏🏼
Christie Lai
Thanks so much for making my recipe, Leilani! I am so pleased to hear this 🙂
Mary Palermo
Are there a gluten free version of the dumpling dough available do you know? If not is there a way to make the gluten free dumpling dough?
christieathome
Unfortunately, I haven't seen a gluten-free version in stores. But to make the dough gluten free, you can substitute the all purpose flour with your choice of gluten-free all-purpose flour. I've updated the Recipe Card (under Notes section) on how to make from scratch dumpling wrappers. Hope this helps!
Grace
OMG these pot stickers are the bomb!
christieathome
Thank you so much for making my dumplings and for such a kind review, Grace! I'm really happy you enjoyed them 🙂 Have a lovely day!
Meagan
Best dumpling recipe I have come across. These are my husbands favourite meal.
I have lost count of how many times I have made them!
Thank you so much for sharing your recipe!
Christie Lai
Ahhhh thank you so much for these kind words! I am thrilled to read this and glad you and your husband enjoy my recipe! Have a lovely day!
Garry
Another of my favorites which I will make soon.
What is the name of the Chicken Powder you use please?
Thank you Christie and Happy Easter..
christieathome
Hi Garry! Happy Easter! I hope you enjoy my recipe! The chicken powder I use is by Knorr and it's called "Knorr Chicken Flavored Broth Mix". Hope this helps!
Heidi | The Frugal Girls
Your easy step by step instructions make this recipe so easy to make. I could eat these gorgeous dumplings all day long!
LetsCurry
These dumplings look so perfect and thanks for the valuable tip of not touching them once in the pan. Thanks