Pork Dumplings Recipe

Prepare cabbage

Thinly shred the napa cabbage, sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out as much liquid as possible in a clean towel or between your hands. Measure 1 cup packed and set aside.

Make filling

In a large bowl combine ground pork, squeezed cabbage, sliced green onions (reserve a few for garnish), grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, cornstarch, white pepper and 1 tsp salt. Mix thoroughly with a fork or your hands until the mixture is cohesive and slightly sticky (about 1–2 minutes).

Assemble dumplings

Place a dumpling wrapper on a clean surface. Put about 1 rounded teaspoon (≈12 g) of filling in the center of each wrapper. Wet the wrapper edge with a little water. Fold in half and pleat or press edges to seal, leaving a small pleat pattern or simple half-moon. Repeat until all filling is used (should yield ~28–30 dumplings). Keep assembled dumplings covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a large nonstick skillet over medium-high heat and add 1 tablespoon vegetable oil. Arrange dumplings flat-side down so they don’t touch (work in batches if needed). Cook until bottoms are golden brown, about 2–3 minutes. Carefully pour in 1/3 cup water (per batch), cover immediately with a tight-fitting lid, and reduce heat to medium. Steam until water is evaporated and dumplings are cooked through, about 5–6 minutes. Remove lid and let any remaining water cook off so bottoms crisp again, about 1 minute. Transfer dumplings to a platter. Repeat with remaining dumplings, adding 1/3 cup water and 1 tbsp oil as needed.

Alternative: steaming only

If you prefer steamed dumplings, place them in a single layer in a bamboo steamer lined with parchment with holes, steam over simmering water for 8–10 minutes until cooked through.

Combine 1 tablespoon ponzu, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili oil (or sambal to taste) and 1 teaspoon fresh lime juice in a small bowl. Stir to combine. Taste and adjust heat or acidity. Sprinkle with sesame seeds and sliced scallion before serving.

In a medium bowl combine diced pineapple, diced red bell pepper, finely diced red onion, minced jalapeño, chopped cilantro, 2 teaspoons lime juice, 1 teaspoon salt and 1 teaspoon honey (if using). Toss gently and let sit 10–15 minutes to meld flavors. Taste and adjust salt or lime as needed.

Arrange warm pork dumplings on a serving platter. Serve with small bowls of chili ponzu and a bowl of fresh pineapple salsa. Garnish with cilantro leaves and lime wedges. Guests can dip dumplings in chili ponzu and top with a spoonful of pineapple salsa for a sweet-spicy contrast.