Prepare to unleash the crispy, golden magic of pan-fried pork dumplings, where every bite is a crispy celebration of flavor. These little pockets of joy are like the life of the party—crispy on the bottom, juicy on the inside, and always the first to disappear. Don’t worry if they make a little noise when they hit the pan—they’re just warming up to impress you.

With each sizzle, they’re turning into the kind of snack you’ll crave long after the last dumpling’s gone. Get ready to indulge in a crispy, savory, and oh-so-satisfying experience that’s anything but ordinary.

Ingredients You’ll Need For This Recipe

1 lb ground pork
1 cup finely chopped napa cabbage
3 green onions, finely chopped
3 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1/2 tsp black pepper
30-40 round dumpling wrappers
2 tbsp vegetable oil, divided
2-3 tbsp water
1/4 cup soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
1 green onion, finely sliced

Step-by-Step Instructions

Step 1: In a large mixing bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix until all ingredients are well incorporated. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Step 2: Place a dumpling wrapper on a clean surface.

Step 3: Moisten the edges of the wrapper with a bit of water using your finger.

Step 4: Add about 1 teaspoon of the pork filling to the center of the wrapper.

Step 5: Fold the wrapper in half to form a half-moon shape and press the edges to seal, ensuring no air is trapped inside. For a pleated edge, make small folds along one side before sealing. Repeat with remaining wrappers and filling.

Step 6: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Work in smaller batches to ensure the dumplings cook evenly.

Step 7: Arrange the dumplings in the skillet, flat side down, making sure they do not touch each other. Cook for 2-3 minutes, or until the bottoms are golden brown.

Step 8: Carefully add 2-3 tablespoons of water to the skillet and immediately cover with a lid. Reduce the heat to medium-low and steam the dumplings for 5-7 minutes, or until the filling is cooked through and the wrappers become translucent.

Step 9: Transfer the cooked dumplings to a serving plate. Repeat with the remaining dumplings, oil, and broth.

Step 10: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion.

Step 11: Serve the dumplings hot with the dipping sauce on the side. Enjoy!

And just like that, you’ve got a plate of pan-fried pork dumplings that are nothing short of perfection. Crispy, juicy, and packed with flavor, these little bites prove that sometimes the best things in life come wrapped up in a dumpling. Time to dig in and let the flavor party begin!

Pan-fried pork dumplings

Pan-fried pork dumplings are crispy on the bottom, juicy on the inside, and packed with savory flavors that’ll make your taste buds do a happy dance.

Course Main Course

Keyword Pan-fried pork dumplings

Prep Time 45

Cook Time 25

Servings 8

Ingredients

1 pound ground pork
1 cup napa cabbage finely chopped
3 green onions finely chopped
3 cloves garlic minced
1 tbsp ginger grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sugar
½ tsp black pepper
round dumpling wrappers 30-40

For Cooking:

2 tbsp vegetable oil divided
2-3 tbsp water

For the Dipping Sauce:

¼ cup soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
1 tsp toasted sesame seeds
1 green onion finely sliced

Instructions

In a large mixing bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix until all ingredients are well incorporated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
Place a dumpling wrapper on a clean surface.
Moisten the edges of the wrapper with a bit of water using your finger.
Add about 1 teaspoon of the pork filling to the center of the wrapper.
Fold the wrapper in half to form a half-moon shape and press the edges to seal, ensuring no air is trapped inside. For a pleated edge, make small folds along one side before sealing. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Work in smaller batches to ensure the dumplings cook evenly.
Arrange the dumplings in the skillet, flat side down, making sure they do not touch each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
Carefully add 2-3 tablespoons of water to the skillet and immediately cover with a lid. Reduce the heat to medium-low and steam the dumplings for 5-7 minutes, or until the filling is cooked through and the wrappers become translucent.
Transfer the cooked dumplings to a serving plate. Repeat with the remaining dumplings, oil, and broth.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion.
Serve the dumplings hot with the dipping sauce on the side. Enjoy!