I recently created an easy pot stickers recipe that transformed my dinner routine in unexpected ways. Infused with garlic, ginger, and savory pork, these dumplings deliver a perfect mix of crispiness and tenderness that surprises with every bite. They invite you to explore the delightful secrets tucked within every fold.

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I recently tried making these pan fried pork dumplings and they turned out amazing. I mixed 1 lb of ground pork with 1 cup of finely chopped green cabbage, 2 minced green onions, and 2 cloves of minced garlic.

I even tossed in 1 tbsp of grated fresh ginger for an extra kick. After adding 2 tbsp of soy sauce, 1 tbsp of sesame oil, 1 tsp of salt, 1/2 tsp of ground white pepper, and 1 tbsp of rice vinegar, the filling was bursting with flavor.

I wrapped the mixture in 24 round dumpling wrappers, then pan fried them in 2 tbsp of vegetable oil and used 1/2 cup of water to steam as they cooked, flipping them to get that crispy bottom while keeping the top tender. I’ve seen recipes for pot stickers and easy Asian dumplings that remind me of this twist, and trust me your family will be asking for more.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how simple it is to put together – combining ground pork with cabbage, ginger, and garlic makes for a flavor explosion without needing anything fancy. Second, I really dig that the dumplings come out crispy on the bottom yet stay tender inside, which makes every bite exciting. Third, making these dumplings is fun and hands-on – I always enjoy the process of filling and sealing each wrapper, even if I mess up a fold or two. Lastly, whether it’s for a family dinner or a party, I get compliments every time, with people asking me for my secret dumpling recipe.

Pan Fried Pork Dumplings | Midwest Foodie

These pork dumplings are real simple and satisfying. They’re loaded with flavor from the soy sauce and ginger, and the way they turn out crispy on the bottom while still being tender inside is just perfect for a main course or even a party appetizer. I keep trying to perfect the recipe, even if I sometimes overfill a dumpling or let the water cool a bit too much. But honestly, the imperfections just add to their charm and make me appreciate them even more.

Ingredients

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Ground pork supplies protein and fat, making dumplings rich and satisfyin.
Green cabbage adds crunch, fiber and slight natural sweetness to each bite.
Green onions deliver a subtle, fresh bite and boost vitamin flavor in dishes.
Garlic brings sharp, aromatic depth while addin immune and heart benefits.
Ginger adds a zesty kick and helps soothe digestion real quick.
Soy sauce provides hearty umami, imparting saltiness and savory depth throughout.
Rice vinegar adds a tangy, sour note, balancing rich flavors real good.
Sesame oil infuses a nutty flavor and glossy finish that elevate the dumplings.
Vegetable oil ensures a crispy pan fried side with a golden, crunchy texture.

Ingredient Quantities

1 lb ground pork

1 cup finely chopped green cabbage

2 green onions, minced

2 cloves garlic, minced

1 tbsp grated fresh ginger

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp salt

1/2 tsp ground white pepper

1 tbsp rice vinegar

24 round dumpling wrappers

2 tbsp vegetable oil (for pan frying)

1/2 cup water (for steaming during frying)

How to Make this

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1. In a large bowl, combine the ground pork, chopped green cabbage, minced green onions, garlic, grated ginger, soy sauce, sesame oil, salt, ground white pepper, and rice vinegar. Mix everything well until it is evenly distributed.

2. Take a dumpling wrapper and spoon about 1 tablespoon of the pork mixture into the center. Wet the edges of the wrapper with a little water.

3. Fold the wrapper in half and pinch the edges firmly together so that the dumpling is sealed. Repeat with all the remaining wrappers and filling.

4. Preheat a large nonstick skillet over medium-high heat. Pour in the vegetable oil and spread it evenly in the pan.

5. Carefully place the dumplings in the skillet, making sure they aren’t touching each other.

6. Let the dumplings cook for about 2-3 minutes or until the bottom becomes golden and crispy.

7. Pour in the 1/2 cup water into the skillet. Make sure to cover the skillet quickly with a lid so the water can start steaming the dumplings.

8. Allow the dumplings to steam for an additional 5-7 minutes, or until the pork is fully cooked.

9. Once done, remove the lid and let any remaining water evaporate so the dumplings get crisp again on the bottom.

10. Serve hot and enjoy these tasty pork dumplings that are perfect for a main course or a fun party appetizer.

Equipment Needed

1. Large mixing bowl – used to combine the pork, veggies, and seasonings
2. Measuring spoons and cups – for accurate amounts of soy sauce, sesame oil, vinegar, spices, and water
3. Spatula or wooden spoon – to mix the filling evenly
4. Small bowl of water – to wet the dumpling wrappers for sealing
5. Large nonstick skillet – to pan-fry the dumplings
6. Lid for the skillet – to cover the pan during the steaming phase
7. Tongs or spatula – to gently place and flip the dumplings in the pan

FAQ

What if I dont have green cabbage? Answer: You can use Napa cabbage as an alternative, it works pretty well though the texture might be a bit softer.

Can I freeze these pork dumplings? Answer: Yep, you can freeze them. Just place them on a tray first, then once frozen, pop them in a bag so they dont stick together.

Why does the recipe use white pepper instead of black pepper? Answer: White pepper gives a milder heat and blends better with the delicate pork flavor, which is a common practice in Asian cooking.

How do I check if they are fully cooked? Answer: When the dumpling wrappers look a bit translucent and the pork isn’t pink anymore, they are done. If you want to be extra sure, a meat thermometer reading 160°F is a safe bet.

What can I serve these with? Answer: They go great with a dipping sauce made of soy sauce, a pop of rice vinegar, and a drizzle of sesame oil. Some spicy chili oil can add a nice kick too.

Pork Dumplings Recipe Substitutions and Variations

Instead of ground pork, you can use ground turkey or even mashed tofu if you wanna try a lighter version
If you dont have soy sauce, tamari or coconut aminos work pretty well as a substitute
You can swap the green cabbage for Napa cabbage although its a bit milder in flavor and crunch
If you dont have green onions, chives or dried scallions are good alternatives
Out of vegetable oil? Try using canola oil for a similar frying effect

Pro Tips

1. Chill the pork mixture before you start assembling your dumplings. I found that letting it sit in the fridge for about 30 minutes helps keep the filling firm so the wrappers dont tear too easily during cooking.

2. Don’t overfill the dumplings. Stick to about a tablespoon of your mix per wrapper so that you get a good seal and the dumplings dont burst open when frying or steaming.

3. Make sure your pan is really hot before you add the dumplings. Getting that sizzling oil just right helps form a crispy golden bottom which adds a lot of flavor and texture.

4. Once you pour in the water, quickly cover the pan with a lid. This traps the steam for even cooking, and then removing the lid afterwards lets any extra moisture evaporate, so you end up with crispy bottoms and tender tops.

Pork Dumplings Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Large mixing bowl – used to combine the pork, veggies, and seasonings
2. Measuring spoons and cups – for accurate amounts of soy sauce, sesame oil, vinegar, spices, and water
3. Spatula or wooden spoon – to mix the filling evenly
4. Small bowl of water – to wet the dumpling wrappers for sealing
5. Large nonstick skillet – to pan-fry the dumplings
6. Lid for the skillet – to cover the pan during the steaming phase
7. Tongs or spatula – to gently place and flip the dumplings in the pan

Ingredients

1 lb ground pork
1 cup finely chopped green cabbage
2 green onions, minced
2 cloves garlic, minced
1 tbsp grated fresh ginger
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp salt
1/2 tsp ground white pepper
1 tbsp rice vinegar
24 round dumpling wrappers
2 tbsp vegetable oil (for pan frying)
1/2 cup water (for steaming during frying)

Directions

In a large bowl, combine the ground pork, chopped green cabbage, minced green onions, garlic, grated ginger, soy sauce, sesame oil, salt, ground white pepper, and rice vinegar. Mix everything well until it is evenly distributed.
Take a dumpling wrapper and spoon about 1 tablespoon of the pork mixture into the center. Wet the edges of the wrapper with a little water.
Fold the wrapper in half and pinch the edges firmly together so that the dumpling is sealed. Repeat with all the remaining wrappers and filling.
Preheat a large nonstick skillet over medium-high heat. Pour in the vegetable oil and spread it evenly in the pan.
Carefully place the dumplings in the skillet, making sure they aren’t touching each other.
Let the dumplings cook for about 2-3 minutes or until the bottom becomes golden and crispy.
Pour in the 1/2 cup water into the skillet. Make sure to cover the skillet quickly with a lid so the water can start steaming the dumplings.
Allow the dumplings to steam for an additional 5-7 minutes, or until the pork is fully cooked.
Once done, remove the lid and let any remaining water evaporate so the dumplings get crisp again on the bottom.
Serve hot and enjoy these tasty pork dumplings that are perfect for a main course or a fun party appetizer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 150g
Total number of serves: 4
Calories: 300kcal
Fat: 18g
Saturated Fat: 6g
Trans Fat: 0.5g
Polyunsaturated: 2g
Monounsaturated: 8g
Cholesterol: 70mg
Sodium: 600mg
Potassium: 250mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 18g
Vitamin A: 150IU
Vitamin C: 15mg
Calcium: 40mg
Iron: 1mg

Pork Dumplings Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Pork Dumplings Recipe Substitutions and Variations

Pro Tips