Ginger Pork Dumplings Recipe

Prepare aromatics and vegetables

Peel and finely grate the ginger. Mince the garlic. Thinly slice the scallions, keeping the white and green parts separate if you prefer. Finely dice the red bell pepper into pieces small enough to fit comfortably in a dumpling (about 1/8-inch). Finely chop the unagi into small bits (about 1/4-inch).

Combine filling ingredients

In a large mixing bowl, place the ground pork. Add the grated ginger, minced garlic, sliced scallion whites (reserve a small amount of green for garnish), diced red bell pepper, chopped unagi, soy sauce, sesame oil, rice wine (mirin or sake), cornstarch, kosher salt, and ground white pepper. Mix thoroughly with a spatula or your hands until the mixture becomes tacky and evenly combined (about 1–2 minutes).

Taste and adjust: pinch off a small piece of the filling and pan-fry quickly to test seasoning. Adjust with a little extra soy or salt if needed. Return the filling to the bowl and keep chilled while you prepare wrappers.

Prepare workspace

Set out a clean workspace, a small bowl of water for sealing, a baking sheet dusted lightly with flour or lined with parchment to hold finished dumplings, and the wrappers. Keep a damp towel over wrappers you are not using to prevent drying.

Portion filling

Using a teaspoon or small scoop, place about 1 heaping teaspoon (roughly 12–15 g) of filling in the center of each wrapper. Avoid overfilling so you can seal properly.

Seal dumplings (half-moon / pleated gyoza style)

Dip your finger in the bowl of water and moisten the edge of the wrapper. Fold the wrapper over the filling to form a half-moon and press the edges together to seal. Starting at one end, make 3 small pleats on one side, pressing each pleat firmly to the opposite edge to create a tight seal. Make sure there are no air pockets. Place finished dumplings on the prepared tray and cover loosely with a damp towel.

Repeat until all filling and wrappers are used. This recipe yields about 30–36 dumplings depending on exact portion size.

Pan-fry then steam (potsticker/gyoza method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in the pan flat-side down so they touch but are not crowded (cook in batches if needed). Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully add 1/3 cup water to the pan (enough to create steam but not overflow). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 5–6 minutes, or until the filling reaches 165°F (74°C) and wrappers become tender and slightly translucent.

Remove lid and increase heat to medium-high to evaporate remaining water and re-crisp the bottoms for about 1 minute. Slide dumplings onto a serving plate, bottom side up so crispy side is visible.

Alternative: Boil

If you prefer boiled dumplings, bring a large pot of salted water to a rolling boil, add dumplings in batches, stir gently so they don't stick, and cook 4–5 minutes or until they float and filling reaches 165°F. Remove with a slotted spoon and serve.

Make the dipping sauce by whisking together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon mirin, 1/2 teaspoon sesame oil, and 1/2 teaspoon chili oil (or sliced chili). Stir in finely chopped scallion green. Taste and adjust vinegar or soy to your preference.

Serve hot dumplings immediately with the dipping sauce. Garnish plates with remaining sliced scallion greens and optional extra unagi slices or toasted sesame seeds.