These pork and cabbage pan-fried dumplings are the ones I make when I want something that tastes like a weekend project but comes together on a Tuesday night. The filling is a simple mix of ground pork, napa cabbage, ginger, and scallion, and the pleating gets easier with every single dumpling you fold.
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The real magic happens in the pan: a quick sear, a splash of water, and a lid. The steam cooks the pork through while the bottom turns deeply golden and crackly, so each dumpling is soft on top and crisp underneath.
If you have never pleated a dumpling before, don't worry. Even a rough half-moon seal holds beautifully, and the filling stays juicy because the cabbage is salted and squeezed first, which keeps the wrappers from getting soggy.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) ground pork (80/20 fat ratio)
The fat keeps the filling juicy; lean pork turns dry and crumbly. Substitute ground chicken thigh or a 50/50 pork-and-shrimp mix if you prefer.
4 cups (about 400g) napa cabbage, finely chopped
Napa is sweeter and more tender than green cabbage. If using green cabbage, chop it extra fine and salt it a few minutes longer.
3 scallions, thinly sliced, plus more for serving
Use both white and green parts in the filling. A small bunch of chives works as a straight swap.
1 tbsp fresh ginger, grated
Fresh ginger is far more aromatic than powder. Freeze the knob first and it grates into fluffy shreds with no stringy fibers.
3 tbsp soy sauce
Regular soy sauce is ideal; tamari makes it gluten-free. Low-sodium soy sauce works but add an extra pinch of salt.
1 tbsp toasted sesame oil
Toasted, not regular, sesame oil carries the nutty aroma. A teaspoon of chili oil can replace part of it for heat.
1 tsp granulated sugar
Sugar balances the salt and helps the pork brown. Honey or brown sugar works in the same amount.
1/2 tsp white pepper
White pepper is milder and more floral than black. Black pepper is fine, but use half the amount.
40 round dumpling wrappers (about 3.5 in/9cm)
Look for thin, flexible wrappers in the refrigerated section. Gyoza skins are a great substitute and brown even more crisply.
2 tbsp neutral oil, for frying
Canola, vegetable, or grapeseed all work. Avoid olive oil here; its flavor fights the sesame and ginger.
1/2 cup (120ml) water, for steaming
Water creates the steam that cooks the filling. A splash of chicken broth adds extra savoriness if you have it.
Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili crisp
Rice vinegar is milder than white vinegar. Black vinegar is the classic choice and tastes deeper and slightly sweet.
Tips & Tricks
Salt and squeeze the cabbage
Toss the chopped cabbage with 1 teaspoon of salt, wait 10 minutes, then squeeze it dry in a clean towel. Skipping this step is the number one cause of waterlogged, leaking dumplings.
Keep wrappers covered
Dumpling wrappers dry out and crack within minutes. Keep the stack under a damp towel and only pull one at a time.
Don't crowd the pan
Cook 10 to 12 dumplings per 10-inch skillet. Overcrowding traps moisture and steams the bottoms instead of browning them.
Seal with a little water
Moisten the wrapper edge with a wet finger before pleating. A dry edge will pop open during frying and spill the filling.
Pro Tips
Step-by-Step Instructions
1. Salt the cabbage
Toss the chopped napa cabbage with 1 teaspoon salt in a colander and let it sit 10 minutes, then squeeze it dry in a clean kitchen towel. This removes excess water so the filling stays tight and the wrappers do not tear.
2. Mix the filling
In a large bowl, combine the pork, squeezed cabbage, scallions, ginger, soy sauce, sesame oil, sugar, and white pepper. Stir in one direction for about 1 minute until the mixture looks sticky and cohesive, which means the proteins have bound and the filling will stay juicy.
3. Chill and set up
Cover the filling and refrigerate 20 minutes while you set out the wrappers, a small bowl of water, and a parchment-lined tray. Chilled filling is easier to portion and holds its shape inside the wrapper.
4. Fill the wrappers
Place 1 heaping teaspoon of filling in the center of a wrapper, dip your finger in water and run it around the edge, then fold into a half-moon, pressing out any air. Air pockets expand during cooking and burst the seal.
5. Pleat and tray
Make 3 to 4 small pleats along the top edge, pressing each one firmly to seal, then set the dumpling on the tray and cover with a damp towel. Repeat with the remaining wrappers; work steadily and keep the finished dumplings covered.
6. Sear the bottoms
Heat 1 tablespoon neutral oil in a 10-inch nonstick skillet over medium-high heat, about 375F (190C), until a drop of water sizzles instantly. Arrange 10 to 12 dumplings flat-side down and fry 2 to 3 minutes, undisturbed, until the bottoms are deep golden brown.
7. Steam until cooked
Carefully pour 1/4 cup (60ml) water around the dumplings, cover immediately, and steam 6 to 7 minutes over medium heat. The dumplings are done when the wrappers look translucent and glossy and the pork reaches 160F (71C) on an instant-read thermometer.
8. Crisp and serve
Uncover and cook 1 to 2 more minutes until the water evaporates and the bottoms re-crisp, then slide them onto a plate crust-side up. Repeat with the remaining dumplings, adding fresh oil and water each batch, and serve hot with the dipping sauce.
Delicious Variations
Shrimp and Chive
Swap the pork for 1 lb chopped raw shrimp and use 1 cup chopped garlic chives; the filling cooks in the same 6 to 7 minutes.
Spicy Sichuan Style
Add 1 tablespoon chili bean paste and 1 teaspoon ground Sichuan peppercorn to the pork for a numbing, fiery version.
Mushroom and Tofu
Replace the pork with 8 oz crumbled firm tofu and 6 oz finely chopped shiitake mushrooms for a meatless filling that still browns nicely.
How to Store Pork and Cabbage Pan-Fried Dumplings
Refrigerator
Store cooked dumplings in an airtight container for up to 3 days. Keep raw filled dumplings covered in the fridge for up to 24 hours before cooking.
Freezer
Freeze raw dumplings on a parchment-lined tray until solid, about 2 hours, then transfer to a zip-top bag for up to 3 months. Cook straight from frozen, adding 2 extra minutes of steaming.
Reheating
Re-crisp in a skillet over medium heat with 1 teaspoon oil for 3 to 4 minutes, or air-fry at 375F (190C) for 5 to 6 minutes. Microwaving softens the crust, so avoid it if you can.
Frequently Asked Questions
Q: Can I make dumplings ahead of time?
Yes, you can fold dumplings up to 24 hours ahead and refrigerate them covered, or freeze them for up to 3 months. Cook them straight from the fridge or freezer, adding 1 to 2 extra minutes of steaming if frozen.
Q: Why are my dumplings soggy on the bottom?
Soggy bottoms almost always come from wet cabbage or a crowded pan. Salt and squeeze the cabbage thoroughly, and fry only 10 to 12 dumplings at a time so the steam can escape and the crust can crisp.
Q: How do I know the pork filling is fully cooked?
The filling is safe when it reaches 160F (71C) on an instant-read thermometer. Visually, the wrapper turns translucent and glossy and the juices run clear when you cut one open.
Q: Can I use green cabbage instead of napa?
Yes, green cabbage works fine, but chop it very finely and salt it for 15 minutes since it is firmer and holds more water. The filling will taste slightly more peppery and crunchier.
Q: What is the best way to pleat dumplings for beginners?
Start with a simple half-moon seal and add just 3 pleats along the top edge. Press firmly after each pleat and moisten the edge with water so the seal holds during frying.
Fold a double batch this weekend and freeze half for the nights you need dinner in fifteen minutes. Once you nail that crispy golden bottom, you will never go back to store-bought dumplings again.
Pork and Cabbage Pan-Fried Dumplings
Pork and Cabbage Pan-Fried Dumplings deliver juicy seasoned filling and a crispy golden bottom in one irresistible bite.
🧂 Ingredients
- 1 lb (450g) ground pork (80/20 fat ratio)
- 4 cups (about 400g) napa cabbage, finely chopped
- 3 scallions, thinly sliced, plus more for serving
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp granulated sugar
- 1/2 tsp white pepper
- 40 round dumpling wrappers (about 3.5 in/9cm)
- 2 tbsp neutral oil, for frying
- 1/2 cup (120ml) water, for steaming
- Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili crisp
📋 Instructions
- 1Salt the cabbage — Toss the chopped napa cabbage with 1 teaspoon salt in a colander and let it sit 10 minutes, then squeeze it dry in a clean kitchen towel. This removes excess water so the filling stays tight and the wrappers do not tear.
- 2Mix the filling — In a large bowl, combine the pork, squeezed cabbage, scallions, ginger, soy sauce, sesame oil, sugar, and white pepper. Stir in one direction for about 1 minute until the mixture looks sticky and cohesive, which means the proteins have bound and the filling will stay juicy.
- 3Chill and set up — Cover the filling and refrigerate 20 minutes while you set out the wrappers, a small bowl of water, and a parchment-lined tray. Chilled filling is easier to portion and holds its shape inside the wrapper.
- 4Fill the wrappers — Place 1 heaping teaspoon of filling in the center of a wrapper, dip your finger in water and run it around the edge, then fold into a half-moon, pressing out any air. Air pockets expand during cooking and burst the seal.
- 5Pleat and tray — Make 3 to 4 small pleats along the top edge, pressing each one firmly to seal, then set the dumpling on the tray and cover with a damp towel. Repeat with the remaining wrappers; work steadily and keep the finished dumplings covered.
- 6Sear the bottoms — Heat 1 tablespoon neutral oil in a 10-inch nonstick skillet over medium-high heat, about 375F (190C), until a drop of water sizzles instantly. Arrange 10 to 12 dumplings flat-side down and fry 2 to 3 minutes, undisturbed, until the bottoms are deep golden brown.
- 7Steam until cooked — Carefully pour 1/4 cup (60ml) water around the dumplings, cover immediately, and steam 6 to 7 minutes over medium heat. The dumplings are done when the wrappers look translucent and glossy and the pork reaches 160F (71C) on an instant-read thermometer.
- 8Crisp and serve — Uncover and cook 1 to 2 more minutes until the water evaporates and the bottoms re-crisp, then slide them onto a plate crust-side up. Repeat with the remaining dumplings, adding fresh oil and water each batch, and serve hot with the dipping sauce.
