Whether you call them potstickers, gyoza, or just dumplings, one thing for sure is they are awesome. These are more of a “gyoza” because of the flavours used. The filling is a classic pork and cabbage (the best kind, IMO), but read on and Ill share many secrets to making the juiciest, most delicious filling that will beat any restaurant. And dont forget to watch the video tutorial for both the pretty and the fast-and-easy ways to wrap dumplings!
If youre a dumpling lover, youve got to also try my super popular shumai recipe. Its faster and easier, but just as tasty!
Heres a birds eye view of how to make these tasty dumplings, but be sure the watch the video tutorial, and also read the following section about tips for making these dumplings extra good!
In the video I show you how to make dumplings with no pleats and lots of pleats. Pleats look nicer, clearly, but if youre not concerned about looks, here are some things to consider:
As I was testing out this recipe, I discovered many tricks and tips that have made a big difference. Youll want to give it a try!
My Best Pork Dumplings
These have a juicy, umami filling, and are cooked using the “water frying” method for crispy bottoms without needing to boil a pot of water!
Prep: 1h
Total: 1h10min
Yield: 35
Ingredients:
- 1 tsp white peppercorns
- 4 cloves garlic
- 2 tablespoons chopped ginger (~1-inch piece)
- 250g napa cabbage (~3.5 cups chopped)
- ½ tsp table salt
- 1lb (450g) ground pork (preferably not lean)
- 1 tsp toasted sesame oil
- 1 ½ Tbsp soy sauce
- 1 ½ tsp dashi powder (optional; if not using add 1 tsp more soy sauce)
- 2 tsp sugar
- 1 Tbsp tapioca starch or cornstarch
- ½ cup chopped garlic chives or 3 finely chopped green onions
- 1 package dumpling wrappers (40-50 pieces)
- 2 tsp rice vinegar
- 2 tsp soy sauce
- Optional: A pinch of sugar (Thai people like to add this to lessen the sharpness of the vinegar)
- Optional: A little drizzle of rayu (Japanese chili garlic oil, highly recommend!) or another chili oil of your choice
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Separate the white and green part of napa cabbage leaves. Finely dice the white “stems” and finely chop the leaves, keeping them separate.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In a mortar and pestle pound peppercorns until fine. Add garlic and ginger and pound into a fine paste.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘In a wok or a large skillet over medium heat add a tablespoon of oil and the garlic paste. Saute until aromatic; about 2 mins.xa0’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add napa cabbage STEMS ONLY and turn the heat up to medium high. Add ¼ tsp of the salt and cook until soft and translucent; about 4-5 minutes.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-4’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add the cabbage leaves and cook for another 2-3 minutes until wilted and there’s no pooling liquid. Remove from heat and spread it all out on a plate to cool quickly.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-5’}
- {‘@type’: ‘HowToStep’, ‘text’: “While the cabbage cools, combine pork, the remaining 1/4 tsp salt, soy sauce, dashi powder, sesame oil, tapioca starch, and sugar, and knead with your hands (I’d wear a latex glove) for at least 5 mins. After kneading it should look smooth and pasty.”, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-6’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Add the cooled cabbage and garlic chives and mix gently using a “fold and squish” action just until the vegetables are evenly distributed.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-7’}
- {‘@type’: ‘HowToStep’, ‘text’: “Cook a little bit of filling in the microwave to taste so you can adjust the seasoning if needed. (If you follow the measurements exactly, you won’t need to adjust, but it’s good habit to ALWAYS taste anything that can’t be fixed after cooking, because you might have forgotten something!)”, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-8’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Wrap the dumplings: Using a dessert spoon, scoop up a spoonful of filling (about 1 ½ Tbsp) per piece. Watch the video for how to wrap.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-9’}
- {‘@type’: ‘HowToStep’, ‘text’: “If you’re not cooking them right away, freeze them immediately. Do not wrap and let them sit unfrozen for any longer than a couple of hours.xa0 (See FAQ above for more details and how to properly freeze dumplings.)”, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-10’}
- {‘@type’: ‘HowToStep’, ‘text’: “Mix together the dipping sauce before you start cooking so it’ll be ready.”, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-11’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘Cook the dumplings:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘In a nonstick skillet (or a well-seasoned cast-iron pa), add a little oil to thinly but thoroughly coat the bottom. Turn the heat on to medium high, and without waiting for the pan to get hot, go ahead and arrange the dumplings on the pan in a circular pattern. You can pack them pretty close together and fill the pan completely, but not so much that they are squished.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-12’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Fry the dumplings for about 3-5 minutes or until the bottoms are well browned.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-13’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Turn the heat down to medium and add about ¼ cup of water (it will splatter) and then close the pan with a tight fitting lid. Steam for about 3 minutes (5 mins if cooking from frozen) until cooked through. I like to use an “instant read” thermometer to check doneness, and I’m going for an internal temp of 160°F minimum.’, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-14’}, {‘@type’: ‘HowToStep’, ‘text’: “Once done, you can either use tongs to arrange them on a plate, OR if you’re fancy, you can put a plate upside down on top of them pan and flip the whole pan onto the plate and serve the dumplings crispy side up. Just be quick and confident when you flip!”, ‘url’: ‘https://hot-thai-kitchen.com/pork-dumplings/#instruction-step-15’}]}
Pork Dumplings
These Pork Dumplings have so much flavor and are so easy to make!
Prep: 20min
Total: 29min
Yield: 30
Serving Size: 1 serving
Nutrition Facts: calories 51 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 30 dumpling wrappers
- 1 tablespoon vegetable oil
- ½ cup water
- 3 cups napa cabbage (finely shredded)
- ½ teaspoon salt
- 8 ounces ground pork
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine
- 1 tablespoon fresh ginger (grated)
- 4 green onions (very finely chopped)
- ½ teaspoon pepper
Instruction:
- {‘@type’: ‘HowToStep’, ‘text’: ‘Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.’, ‘name’: ‘Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-0-0’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Meanwhile, add remaining filling ingredients to a bowl and mix well.’, ‘name’: ‘Meanwhile, add remaining filling ingredients to a bowl and mix well.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-0-1’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.’, ‘name’: ‘Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-0-2’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.’, ‘name’: ‘Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-0-3’}
- {‘@type’: ‘HowToStep’, ‘text’: ‘Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.’, ‘name’: ‘Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-0-4’}
- {‘@type’: ‘HowToSection’, ‘name’: ‘To Cook Dumplings’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.’, ‘name’: ‘Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.’, ‘name’: ‘Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.’, ‘name’: ‘Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.’, ‘url’: ‘https://www.spendwithpennies.com/pork-dumplings/#wprm-recipe-175157-step-1-2’}]}
Pork and Cabbage Chinese Dumplings Recipe
FAQ
Do you put raw pork in dumplings?
Tips. You don’t have to cook the pork before filling the dumplings. It might feel a little counter intuitive, but the small amount of raw pork is going to cook very quickly after sauteing the dumpling in oil and steaming it. Don’t worry about getting the perfect shape.
What cut of pork is best for pork dumplings?
You’s pork dumplings are built on a base of fatty ground pork—for best results, ask a butcher to grind up some pork shoulder for you—mixed with cooking sherry for sweetness, ginger for fresh bite, and just a little soy sauce and salt. That’s it—this is a filling all about simplicity.
What are the 3 components of dumplings?
What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.
Do you put raw or cooked meat in dumplings?
The dumplings can be made with raw or cooked meat – raw will always be a little juicier, but cooked will save on wastage. Always cook dumplings made with wheat flour separately before popping them into the broth, so the broth stays lovely and clear. Steaming is best, but boiling is good too.
