Pan-fried Pork Dumplings (10 Pcs) Recipe

Finely chop the Napa cabbage, then sprinkle with a pinch (about 0.25 tsp) of salt and let sit for 5–10 minutes. After it softens, squeeze out excess water using your hands or a clean towel and measure out 100 g of the drained cabbage.

In a large bowl, combine the ground pork, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce (1 tbsp), sesame oil (1 tsp), Shaoxing wine (1 tsp), egg white, salt (1 tsp), and white pepper (1/4 tsp).

Mix thoroughly: use a spoon or chopsticks to stir in one direction for about 1–2 minutes until the mixture becomes slightly sticky and cohesive. Taste a tiny bit by cooking a small pinch in a nonstick skillet to check seasoning and adjust salt or soy if needed.

Place one dumpling wrapper on a clean surface and keep the remaining wrappers covered with a lightly damp towel to prevent drying.

Spoon about 1 rounded tablespoon (≈15 g) of filling into the center of the wrapper. Avoid overfilling to ensure easy sealing and even cooking.

Moisten the wrapper edge with a little water (use your fingertip). Fold the wrapper in half over the filling to form a half-moon and press to seal in the center.

Create pleats along one edge (about 3–4 small pleats) by folding and pressing the wrapper edge toward the sealed center to form a crescent-shaped pleated dumpling. Repeat until you have 10 dumplings. Place finished dumplings on a lightly floured tray to prevent sticking.

Heat pan and oil

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add 2 tbsp neutral oil and swirl to coat the base.

Arrange the 10 dumplings in the pan in a single layer, flat side down, leaving small gaps between them so they won't stick together during cooking.

Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Carefully add 60 ml (about 1/4 cup) water to the skillet — it will sizzle. Immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the pork is cooked through (internal temp should reach 70°C / 160°F) and wrappers become translucent where steamed.

Remove the lid and continue cooking another 1–2 minutes to evaporate residual water and re-crisp the bottoms. If desired, tilt the pan and spoon some of the hot oil over the dumpling tops briefly to add sheen.

Transfer dumplings to a plate and let rest 1 minute before serving so juices settle.

In a small bowl combine 2 tbsp soy sauce, 1 tbsp black or rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili flakes (or to taste), and 1 tbsp finely sliced green onion. Stir and serve alongside dumplings.