Pork & Cabbage Dumplings
Pork and cabbage dumplings are a beloved classic, known for their juicy filling wrapped in delicate dough. The savory mix of ground pork, tender cabbage, and aromatic seasonings creates the perfect bite—whether steamed, pan-fried, or boiled. These dumplings are great for meal prep, parties, or a cozy night in, and they pair perfectly with a simple dipping sauce.
Ingredients
For the filling:
1 lb ground pork
2 cups napa cabbage, finely chopped
2 green onions, minced
2 cloves garlic, minced
1 tbsp ginger, freshly grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
½ tsp salt
½ tsp white pepper (or black)
Other:
1 pack round dumpling wrappers (or square gyoza wrappers)
Small bowl of water (for sealing wrappers)
For dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
½ tsp sesame oil
Optional: chili oil, minced garlic, or green onion
Instructions
Prep the cabbage
Sprinkle chopped cabbage with a pinch of salt and let it sit for 10 minutes.
Squeeze out excess moisture using a clean towel or paper towels.
Make the filling
In a large bowl, mix ground pork, drained cabbage, green onions, garlic, ginger, soy sauce, sesame oil, vinegar, salt, and pepper until fully combined.
Assemble the dumplings
Place a dumpling wrapper in your palm. Add 1 heaping teaspoon of filling in the center.
Dip your finger in water and wet the edge of the wrapper.
Fold in half and pinch to seal, pleating if desired. Repeat until all filling is used.
Cook the dumplings
Option 1 – Pan-Fried (Potstickers):
Heat 1 tbsp oil in a nonstick skillet over medium heat.
Place dumplings flat-side down. Fry 2–3 min until golden bottoms form.
Add ¼ cup water, cover, and steam for 5 minutes. Uncover and cook until water evaporates and bottoms are crisp again.
Option 2 – Steamed:
Place dumplings in a steamer lined with parchment or cabbage leaves.
Steam over boiling water for 8–10 minutes.
Option 3 – Boiled:
Drop dumplings into boiling water. Stir gently. Cook until they float + 2 minutes.