Pan Fried Pork Dumpling Recipe

Prep cabbage

Finely chop napa cabbage. Place in a bowl, sprinkle with 1/2 tsp salt, toss, let sit 10 minutes to draw out water. After 10 minutes, squeeze out as much liquid as possible using your hands or a clean towel and reserve the drained liquid for other uses (discard or save).

Mince aromatics

Finely mince garlic and ginger. Thinly slice green onions (white and green parts separated if preferred).

Mix filling

In a large bowl combine ground pork, squeezed cabbage, minced garlic, minced ginger, sliced green onion (reserve a little green for garnish if desired), soy sauce (2 tbsp), Shaoxing wine, sesame oil (1 tsp), salt (1 tsp), white pepper (1/2 tsp), egg, and cornstarch. Mix thoroughly with a spatula or clean hands until sticky and well combined (about 1–2 minutes). This develops a cohesive filling that holds together when wrapped.

Prepare wrappers

Arrange wrappers on a lightly floured or dry surface covered with a damp towel to prevent drying. Keep a small bowl of water nearby to seal edges.

Portion filling

Use a small spoon or a 1-tablespoon measure to place about 1 tablespoon (roughly 15 g) of filling into the center of each wrapper. Adjust amount so you can pleat without overstuffing.

Seal dumplings

Moisten the edge of the wrapper with a little water using your fingertip. Fold the wrapper over to form a half-moon and press to seal. Pleat the edge with 3–6 pleats along one side for a traditional look, ensuring there are no gaps. Repeat until all dumplings are sealed. Keep finished dumplings covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a wide nonstick or cast-iron skillet over medium-high heat. Add 2–3 tbsp vegetable oil and swirl to coat. Arrange dumplings in the pan in a single layer, flat-side down, leaving 1 cm between each. Fry undisturbed for 2–3 minutes until bottoms are golden brown.

Steam in pan

Carefully pour 150 ml water into the pan (away from you to avoid splatter). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 6–8 minutes until the filling is cooked through and wrappers are translucent; pork should reach 71°C (160°F).

Crisp bottoms

Remove lid and continue cooking uncovered for 1–2 minutes to evaporate remaining water and re-crisp the bottoms. If needed, crank heat to medium-high briefly to get extra crispness, watching carefully to avoid burning.

Serve

Use a thin spatula to lift dumplings from the pan. Transfer to a serving plate, garnish with reserved sliced green onion, and serve hot with dipping sauce.

Whisk together 3 tbsp soy sauce, 1 tbsp black rice vinegar, 1/2 tsp sesame oil, 1 tsp chili oil (or a pinch of chili flakes), and 1 tbsp sliced green onion in a small bowl. Adjust proportions to taste.