Pork Dumplings Recipe

Prepare cabbage

Place shredded Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 8–10 minutes. Squeeze out excess liquid firmly with your hands or a clean towel and discard liquid; this prevents a soggy filling.

Mix aromatics

In a medium bowl combine grated ginger, minced garlic, chopped scallions, soy sauce (2 tbsp), Shaoxing wine, sesame oil, white pepper, cornstarch and the beaten egg. Mix until combined.

Combine pork and vegetables

Add ground pork and the squeezed cabbage to the aromatics. Using chopsticks or a spatula, mix in one direction until the mixture becomes sticky and well combined (about 1–2 minutes). Season with the three pinches of salt, taste a small cooked piece if desired, and adjust seasoning.

Prepare a clean work surface and dust lightly with flour to prevent sticking. Keep a small bowl of water nearby for sealing wrappers.

Fill wrappers

Place one wrapper on your palm or work surface. Spoon about 1 rounded teaspoon to 1 tablespoon of filling into the center of each wrapper (depending on wrapper size). Do not overfill — leave a 1/4-inch edge free.

Seal dumplings (basic pleat)

Dip your finger in the bowl of water and moisten the edge of half the wrapper. Fold wrapper in half over filling, press center to seal, then make 3–4 small pleats on one side pressing each pleat to the sealed opposite edge so the dumpling holds a crescent shape. Ensure there are no air pockets and edges are tightly sealed.

Place assembled dumplings on a lightly floured tray or parchment in a single layer, not touching. If not cooking immediately, cover loosely with a damp towel to prevent drying.

Pan-fry (potstickers)

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp neutral oil, swirling to coat. Arrange dumplings flat-side down in a single layer without crowding (cook in batches if needed). Fry 2–3 minutes until bottoms are golden-brown.

Steam and finish

Carefully add 1/2 cup water to the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until the filling is cooked through and water has evaporated. Remove lid and cook another 1–2 minutes to re-crisp the bottoms.

Alternative: Boil

Bring a large pot of salted water to a gentle boil. Add dumplings in batches, stirring gently. When they float, cook for 2–3 additional minutes until fully cooked. Remove with a slotted spoon and drain.

Alternative: Steamer

Arrange dumplings in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes until cooked through.

Transfer cooked dumplings to a serving plate and serve hot with dipping sauce.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, optional 1 tsp chili oil and sesame seeds in a small bowl. Adjust acidity or heat to taste. Serve alongside dumplings.