Whether you call them gyoza, dumplings, or potstickers, they all share a common factor: they are delicious! Unwrap a precious gift of pork dumplings. With their silken texture and tasty filling of juicy ground pork mixed, with green onions, and napa cabbage, these delicious dumplings will warm the heart. Enjoy them pan-fried or steamed to your liking. Serve with a soy sauce based dipping sauce or a sweet chili sauce.
Let me tell you something. Dumpling-making is by no means a simple task, but it is very therapeutic. Making the filling is easy, but wrapping and folding the dumplings are a bit more advanced. I’d say after 4 or 5 dumplings, I had the folding down to a T. I’ll be linking a youtube video on how to form a dumpling below since I didn’t take photos like the genius that I am.
Dumplings can be easily modified to your preferences. You can swap out the meat for ground chicken, shrimp, or beef, include some other veggies such as carrots, or even a coleslaw mix! There’s so much you can do with leftover dumpling wrappers too. Some restaurants have different types of dumplings such as a cheesesteak dumpling (there are even cheesesteak eggrolls!), pierogies which is a polish dumpling with potatoes and onions, and so many more.
How to make Pork Dumplings
Dumpling wrapping is time-consuming, but it’s not that hard to make! Yes, it is more advanced, but with the video I linked, it should be easy! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Dumpling Wrappers: I found these at my local Asian grocery store. They usually are sold frozen, but if there’s fresh ones, then use those! Gyoza wrappers are a bit thinner, but feel free to use those.
- Ground Pork: You can use ground beef or chicken, or chop up some cooked shrimp and use that!
- Napa Cabbage: This is used for texture and to make it a hearty filling. If you can’t find napa cabbage, you can use savoy cabbage or even baby bok choy leaves.
- Green Onions: AKA scallions. Both the green and white parts are used.
- Fresh Ginger & Garlic: Fresh tastes better in these. It what gives these dumplings that fresh out of the Chinese restaurant type of flavor. You can always freeze ginger if you have leftover!
- Soy Sauce, Toasted Sesame Oil, Shaoxing Wine: To give the dumplings extra flavor. If you don’t have Shaoxing wine, dry sherry works just as well!
- Salt & White Pepper
Put some salt on the cabbage to get rid of the water in the cabbage and wait a few minutes. Squeeze out any excess water from the cabbage, and finely chop it. Combine all ingredients except for the wrappers in a medium mixing bowl. Using one wrapper at a time, dip your finger in some water and run it along the rim of the dumpling. Add a spoonful of filling to the middle. Fold the circle in half and pinch the wrapper together at the top. Then, make two folds (called pleats) on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, then place onto a baking sheet lined with parchment paper. Make sure the dumplings aren’t sticking together. Instructions for pan-frying and steaming with be in the recipe card below.
Tips & FAQs
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Storage: Keep in an airtight container in the fridge for up 4 days.
- Freeze: Just like the premade packages of dumplings you would find in your freezer aisle, these freeze just as well! Keep the dumplings on the baking sheet with parchment paper and stick them in the freezer for 24 hours. Transfer each dumpling to a freezer Ziploc bag and label it. Do not thaw. Cook as directed, but allow an extra minute or 2.
- Reheat: You can reheat in the microwave with a few drops of water for a few minutes until warmed through
- What’s the difference between a dumpling, gyoza, potsticker, and a wonton? There are plenty of differences, however, it’s all mostly similar. Check out this website! They go into full depth. It’s a lot to explain, and I just don’t have time for it!
- Here’s the video on how to wrap a dumpling! Pailin’s Kitchen goes over it very well! I even set it up so it’ll skip to the wrapping part, however, if it doesn’t, check her description for the timeslot.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Pork Dumplings
Ingredients
- 1 package of dumpling wrappers (40-50 wrappers)
- 1 1/2 tbsp vegetable oil
- 1 cup water
- 1 lb ground pork
- 3 cups napa cabbage, finely shredded
- 1/2 tbsp fresh ginger, grated
- 1 garlic clove, grated
- 1 1/4 tsp toasted sesame oil
- 4 scallions, finely chopped
- 2 tbsp low-sodium soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1/4 tsp white pepper
Instructions
- Sprinkle 1/2 tsp salt onto the cabbage in a medium bowl and allow the cabbage to sit for 10 minutes to release the excess water.
- Mix together the remaining filling ingredients in a medium mixing bowl and set aside.
- Remove the cabbage from the bowl and squeeze out the excess liquid. Finely chop and mix into the pork mixture.
- Using one wrapper at a time, dip your finger in some water and run it along the rim of the dumpling. Add a spoonful of filling to the middle.
- Fold the circle in half and pinch the wrapper together at the top. Then, make two folds (called pleats) on each side, until the dumpling looks like a fan. Make sure it’s completely sealed.
- Repeat until all the filling is gone, then place onto a baking sheet lined with parchment paper. Make sure the dumplings aren’t sticking together.
- Bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente.
- Check the internal temperature. You want it to be at least 160F or higher.
- Heat 1 1/2 tbsp of the vegetable oil in a nonstick skillet over medium-high heat.
- Place the dumplings in the pan (work in batches if needed) and allow to fry for 2 minutes until the bottoms are golden brown. Pour a thin layer of water (it will splatter!) and reduce the heat to medium-low. Cover and allow the dumplings to steam until the water is evaporated, about 6-7 minutes.
- Check the internal temperature. You want it to be at least 160F or higher.
Notes
Prep and cook time is how long it took me. It may take you longer/shorter!
Storage: Keep in an airtight container in the fridge for up 4 days.
- Freeze: Just like the premade packages of dumplings you would find in your freezer aisle, these freeze just as well! Keep the dumplings on the baking sheet with parchment paper and stick them in the freezer for 24 hours. Transfer each dumpling to a freezer Ziploc bag and label it. Do not thaw. Cook as directed, but allow an extra minute or 2.
- Reheat: You can reheat in the microwave with a few drops of water for a few minutes until warmed through
What’s the difference between a dumpling, gyoza, potsticker, and a wonton? There are plenty of differences, however, it’s all mostly similar. Check out this website! They go into full depth. It’s a lot to explain, and I just don’t have time for it!
Here’s the video on how to wrap a dumpling! Pailin’s Kitchen goes over it very well! I even set it up so it’ll skip to the wrapping part, however, if it doesn’t, check her description for the timeslot.
Nutrition Facts
Calories
76.32Fat (grams)
3.11Sat. Fat (grams)
1.07Carbs (grams)
7.9Fiber (grams)
0.36Net carbs
7.55Sugar (grams)
0.12Protein (grams)
3.65Sodium (milligrams)
147.78Cholesterol (grams)
10.49The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
This is based on steaming.