Pan-Fried Pork and Cabbage Dumplings
These tender, crisp-bottomed dumplings are filled with juicy pork, napa cabbage, ginger, and scallions. They take a little time to fold, but the steps are simple and very doable at home.
Total
60 min
Servings
Makes about 36 dumplings; serves 4 to 6
Level
Medium
Dumplings are one of those kitchen projects that feel special without needing fancy equipment. This version uses store-bought round wrappers, a savory pork and cabbage filling, and a pan-fry-and-steam method that gives you crisp bottoms and tender tops.
The folding gets easier after the first few. Do not worry if they look a little uneven. A tightly sealed dumpling matters more than a perfect pleat.
Serve them as dinner with rice and a simple cucumber salad, or set them out as a snack with dipping sauce. They also freeze well, so you can cook a small batch whenever you want.
01What you'll need
Ingredients
20 items · Makes about 36 dumplings; serves 4 to 6
- For the dumplings:
- 3 cups finely chopped napa cabbage
- 1 teaspoon fine salt, divided
- 1 pound ground pork
- 3 scallions, finely sliced
- 2 garlic cloves, finely grated or minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon Shaoxing wine or dry sherry, optional
- 1 teaspoon sugar
- 1/4 teaspoon ground white pepper or black pepper
- 36 round dumpling wrappers, thawed if frozen
- Small bowl of water, for sealing
- 2 to 3 tablespoons neutral oil, such as canola or vegetable oil, for cooking
- 1/2 cup water, for steaming, plus more as needed
- For the dipping sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil，有 optional extra for serving? wait invalid? Need English.
02How to make it
Step-by-step
1. Salt the cabbage
Put the chopped cabbage in a bowl and toss it with 1/2 teaspoon of the salt. Let it sit for 10 minutes. This draws out extra water so the dumplings do not turn soggy.
2. Squeeze the cabbage dry
Gather the cabbage in a clean kitchen towel or several paper towels. Squeeze firmly over the sink until very little liquid comes out. Transfer the cabbage to a large bowl.
3. Mix the filling
Add the pork, scallions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine if using, sugar, pepper, and the remaining 1/2 teaspoon salt to the cabbage. Stir in one direction with a spoon or clean hand for 1 to 2 minutes, until the mixture looks sticky. This helps the filling hold together.
4. Fill the wrappers
Lay 4 to 6 wrappers on a clean work surface and keep the rest covered with a damp towel so they do not dry out. Place about 2 teaspoons filling in the center of each wrapper. Avoid overfilling, which makes dumplings hard to seal.
5. Seal the dumplings
Dip a finger in water and moisten the edge of one wrapper. Fold it in half over the filling and press the edges together firmly. You can leave it as a half-moon or make small pleats along one side. Set the sealed dumplings on a parchment-lined tray and repeat with the remaining wrappers and filling.
6. Heat the pan
Place a large nonstick skillet over medium-high heat and add 1 tablespoon oil. When the oil shimmers, arrange dumplings in the pan in a single layer, flat side down. Leave a little space between them so they do not stick together.
7. Brown the bottoms
Cook the dumplings for 2 to 3 minutes, without moving them, until the bottoms are golden brown. Lift one gently with tongs to check.
8. Steam until cooked through
Carefully add about 1/4 cup water to the skillet for each batch; it will sizzle. Cover right away and reduce the heat to medium. Steam for 6 to 8 minutes, until the wrappers look tender and the pork is fully cooked. Ground pork should reach 160°F in the center.
9. Crisp and serve
Uncover the skillet and cook for 1 to 2 minutes more, until the water evaporates and the bottoms crisp again. Stir together the dipping sauce ingredients in a small bowl. Serve the dumplings hot, crisp side up.
03From our kitchen
Cook's tips
- Make-ahead: Fill and fold the dumplings up to 4 hours ahead. Keep them covered on a parchment-lined tray in the refrigerator so the wrappers do not dry out.
- Freeze for later: Freeze uncooked dumplings in a single layer on a tray until solid, then transfer to a freezer bag. Cook from frozen; add 2 to 4 minutes to the steaming time.
- Storage: Refrigerate cooked dumplings in an airtight container for up to 3 days. Reheat in a lightly oiled skillet with a splash of water, then uncover to re-crisp the bottoms.
- Wrapper swap: Round dumpling wrappers are easiest. If you only have square wonton wrappers, you can use them, but the texture is thinner and they may cook faster.
- Filling swap: Replace pork with ground chicken or turkey. Because they are leaner, add 1 extra teaspoon sesame oil to keep the filling moist.
- Vegetable note: Napa cabbage is tender and mild. Green cabbage also works, but chop it very finely and squeeze it well after salting.
Cook's note
If your wrappers crack while folding, they are probably drying out. Keep the stack covered with a damp towel, and work in small batches. If a wrapper still feels stiff, lightly dampen the edge before filling.
04Frequently asked
Questions & answers
Can I boil these dumplings instead of pan-frying them?
Yes. Bring a large pot of water to a gentle boil, add the dumplings, and stir carefully so they do not stick. Cook fresh dumplings for about 6 to 8 minutes, or frozen dumplings for 9 to 11 minutes, until the filling is fully cooked.
How do I know when pork dumplings are done?
The wrappers should look tender and slightly translucent, and the filling should be firm. For the safest check, use an instant-read thermometer. The center of a pork dumpling should reach 160°F.
Why are my dumplings sticking to the pan?
Use a nonstick skillet and let the oil heat before adding the dumplings. Do not move them too early. Once the bottoms brown, they release more easily. If using stainless steel, you may need more oil and closer attention.
Can I make these without pleating?
Yes. Fold each wrapper into a half-moon and press the edges tightly to seal. Pleats look nice, but they are not required.
What should I serve with dumplings?
Serve them with the dipping sauce, steamed rice, stir-fried greens, cucumber salad, or a simple bowl of broth. They also work well as part of a larger snack spread.
05Keep cooking
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