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The Best Pork Cabbage Dumplings

christieathome
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 3 votes
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Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Appetizer, dinner, lunch, Side Dish
Cuisine Chinese
Servings 50 pieces
Calories 75 kcal

Ingredients
  

  • 454 grams dumpling wrappers store-bought
  • ½ cup water for cooking dumplings
  • 1 tbsp oil for frying one batch (about 12 dumplings)
  • 1 tsp salt to drain cabbage of excess liquid

Filling:

Dumpling dip

Instructions
 

  • Chop cabbage finely. Transfer cabbage to a bowl. Add salt and massage into leaves. Let it sit for 10 minutes to drain excess water. Rinse cabbage of 1 tsp salt with cold water. Then transfer cabbage to a clean towel and squeeze out excess water as best you can.
  • Combine ground pork with filling ingredients 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 tbsp 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.

To assemble dumplings:

  • Fill a small bowl of water and have it nearby.
  • Spoon ¾ tbsp of filling into center of wrapper (I find using two spoons very helpful and keeps my hands clean for the sealing part).
  • Dab a bit of water along the edges but not too much. Tip: I like using the spoon as this keeps my hands dry for the sealing part.
  • Fold the wrapper over. Fold and pinch the edge until well sealed.

To Cook:

  • In a non-stick pan set over medium heat, add oil into your pan. Once oil is hot, add dumplings bottom side down in batches. Do not overcrowd the pan. Allow the bottoms to fry for 30 seconds. Then pour ½ cup water into the pan and cover with a lid. Allow the dumplings to cook covered for at least 7 minutes and avoid moving them.
  • 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 bottoms are browned, remove from heat. Optionally serve with dipping sauce and enjoy!

Dip:

  • Mix together ingredients for dip as listed above to serve with dumplings.

NOTES

Can they be frozen and cooked later?

Yes! Cook them the same way as instructed in the recipe card below but add another 1-2 minutes or until an internal temperature of 145 F for ground pork.
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
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Nutrition
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