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The Best Pork Cabbage Dumplings

Pork Cabbage Dumplings. Crispy, savoury, meaty potstickers packed with a deliciously seasoned ground pork and cabbage with garlic and ginger. These dumplings are the best dumplings ever and they are easy to make with store bought dumpling wrappers!
5 from 4 votes
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Appetizer, dinner, lunch, Side Dish
Cuisine Chinese
Servings 10
Calories per serving 75 kcal


  • 453 grams dumpling wrappers 50 store-bought wrappers. See Notes section below to make dumpling wrappers from scratch
  • 125 ml water for cooking dumplings
  • 1 tablespoon avocado oil or any neutral oil, for frying one batch (about 12 dumplings)
  • 1 teaspoon salt to drain cabbage of excess liquid


Dumpling dip


  • Chop cabbage finely into small pieces.
  • Transfer cabbage to a large bowl. Add salt and massage into leaves. Let it sit for 10 minutes to drain excess water.
  • Rinse cabbage of salt with cold water.
  • Then transfer cabbage to a clean towel and squeeze out excess water as best you can.
  • In a large mixing bowl, combine ground pork with filling ingredients along with drained cabbage as listed above.
  • Mix in one direction until the filling becomes a paste. The meat should be broken down and sticky, about 4 minutes.
  • Optional tip: take a 1 tablespoon of the filling and pan fry or microwave for 60 seconds until cooked. Taste the filling and if needed, adjust the raw filling by adding more seasoning as you desire.

Assembling dumplings:

  • Fill a small bowl of water and have it nearby. Keep dumpling wrappers covered with plastic wrap or cling wrap to keep them moist and only remove one to a few wrappers at a time when you're ready to assemble.
  • Place dumpling wrapper in the palm of your hand. Spoon ¾ tablespoon of filling into the center of the wrapper. Do not add too much filling. Tip: I find using two spoons very helpful and keeps my hands clean for the sealing part.
  • With your index finger, dab a little bit of water along the edge of the wrapper, but not too much. Tip: I like using the spoon as this keeps my hands dry for the sealing part.
  • Fold the wrapper over so you have a half moon shape.
  • Fold and pinch the edge of dumpling until well sealed.
  • Place folded dumplings on a baking sheet lined with parchment paper. Cover them with paper towels or a damp towel to keep the dumplings moist.

To Pan-Fry Dumplings (Cooking Method 1)

  • In a large non-stick pan set over medium heat, add oil into your pan. Once oil is hot, add about one batch (approx 12-14) dumplings bottom side down in batches. Do not overcrowd the pan. Allow the bottoms to fry for 30 seconds. Then pour ½ cup water or enough water into the pan to cover the base of the pan. Cover with a lid. Allow the dumplings to cook covered for at least 7-8 minutes.
  • Once the water has fully evaporated, lift the lid and allow the dumpling bottoms to crisp up until golden brown, another 1-2 minutes. Be sure to check every now and then. Once browned, remove from heat. Optionally serve with dipping sauce and enjoy!

To Boil from Fresh or Frozen (Cooking Method 2)

  • On high heat, bring a large pot of water to boil. Once water is boiling, carefully lower 12-14 dumplings into the water uncovered. Boil for 5-6 minutes or until they float.
  • Remove dumplings from hot water with a slotted spoon and transfer to a serving plate. Optional: to prevent them from sticking to each other, drizzle a bit of oil over top and mix the dumplings together so they're evenly coated. Enjoy with dipping sauce!

Dipping Sauce

  • In a small bowl, mix together Dipping Sauce ingredients as listed above until well combined. Enjoy with dumplings!

Freezing Instructions

  • Place a large freezer friendly resealable Ziplock bag onto a small baking sheet. Place remaining dumplings into bag in a single layer with the bottom side facing down. Seal the bag and freeze the dumplings on the baking sheet in the freezer for 60 minutes, then remove the baking sheet. The baking sheets prevents the frozen dumplings from sticking to each other. Frozen dumplings will last a long time in a freezer friendly bag, about 2 months or until you see freezer burn.


Dumpling Wrapper Recipe

Yields approximately 50 wrappers


  • 3 cups all-purpose flour (or sub with gluten-free all purpose flour if needed)
  • 1 ½ cups hot boiling water
  • ½ teaspoon salt


  1. In another large mixing bowl, whisk flour and salt together. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it's no longer sticky. Note: Proofing is not required for this dough. 
  2. Flour your working surface. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular "hoop". The hoop should be 1.5 inches thick.
  3. Cut the hoop in half to form two long pieces.
  4. Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.
  5. Roll each piece into a ball. Place the balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.
  6. Re-flour your surface and roll out one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.
For full visuals, please visit my recipe for homemade Pork Chive Dumplings made from scratch by clicking here.
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!

Suggested Equipment & Products

Mixing bowl
Measuring Set
Santoku Knife
Cutting Board
Large Non-Stick Pan
Calories: 75kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 199mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg