Pork Dumplings

5 from 1 vote

Delicious pork dumplings, pan fried then steamed and served with a dipping sauce. So easy to make, and loaded with flavor.

Prep Time30

Cook Time10

Total Time40

Course: Appetizer

Cuisine: Chinese

Keyword: dumplings, pork dumplings

Servings: dumplings

Calories: 80kcal

Author: Rachael

Equipment

1 Electric Dumpling Maker optional

Ingredients

For the Filling:

1.5 pounds ground pork sausage hot or mild or combo of both
1.5 cups napa cabbage finely chopped
4 green onions finely chopped
1/2 tablespoon garlic minced
1/2 tablespoon ginger paste or grated ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sriracha
1 tablespoon mirin or rice wine
Salt and pepper to taste

For Wrapping:

2 packages Premade dumpling wrappers available in the refrigerated section of most grocery stores, near the produce and fresh herbs

For Cooking:

2 tbs oil
1/4 cup water

Instructions

Prepare the Filling:

In a large bowl, combine the ground pork, chopped napa cabbage, green onions, minced garlic, ginger paste, soy sauce, sesame oil, mirin, sriracha, salt, and pepper.
Use your hands or a wooden spoon to mix the ingredients until well combined.
Let the mixture sit for 15 minutes to allow the flavors to meld. (Optional, but best)

Assemble the Dumplings:

While making dumpling wrappers from scratch can be delicious, the easy and efficient way to enjoy these delectable bites at home in no time is by using pre-made wrappers. You can find them in the refrigerator section or the produce section of most grocery stores. Usually by the fresh herbs.
Lay out the premade dumpling wrappers on a clean surface.
Brush the edges with a little water to make them easier to seal
Place a spoonful of the pork filling in the center of each wrapper.

Wrap the Dumplings:

You have 2 options, hand wrap the dumplings, or use an electric dumpling maker.
By Hand: Fold the wrapper in half, creating a semicircle, and press the edges to seal. You can pleat the edges for a decorative touch if desired.
With A Tool: Or use this super convenient and easy to use electric dumpling maker. The trick is to not put in too much filling, and if needed, help the tool turn the dumpling so it can seal.
At this point you can freeze the dumplings by placing them single layered on a baking sheet, and freezing overnight, then transferring them to a freezer bag to use when desired. Or you can cook the dumplings.

Pan Fry the Dumplings:

Heat a non-stick pan with a bit of oil over medium-high heat.
Place the dumplings in the pan, flat side down.
Cook until the bottoms are golden brown, about 1-2 minutes

Steam the Dumplings:

Once you have pan fried one side of the dumplings, flip them over, and then add a small amount of water (1/4 cup) to the pan and cover immediately, cook 3-5 minutes, or until water is absorbed and wrappers are tender. This will steam the dumplings, and finish cooking the filling.
Allow the dumplings to cook until the water evaporates. Then remove from pan.

Serve and Enjoy:

Plate the dumplings and serve them with a dipping sauce made from soy sauce, rice wine, brown sugar, sriracha, and a splash of sesame oil.

Notes

You can sub green cabbage for napa
If cooking from frozen, steam for 2-3 minutes longer and use a 2 Tbs more water.
Depending on how full you fill your wrappers, this will make between 60-80 dumplings. It is best to freeze extras until ready to use. You can cut the recipe down, or hand fill your wrappers to get more filling in each.

Nutrition