Pan Seared Pork Dumpling Recipe

Prepare aromatics

Finely chop the green onions (white and green parts separated if desired). Mince the garlic and grate the ginger. If using water chestnuts, finely dice them and set aside.

Combine filling ingredients: In a medium bowl, add 1 lb ground pork, chopped green onion (reserve a tablespoon of green part for garnish if desired), minced garlic, grated ginger, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1.5 tsp freshly ground black pepper, 1/2 tsp salt, 1 large egg, and 1 tsp cornstarch. Add the diced water chestnuts if using.

Mix thoroughly: Use a spoon or your hand to mix the filling until it is well combined and slightly tacky (about 1–2 minutes). Taste a small bit by cooking a 1/2 tsp in the microwave or pan and adjust seasoning, adding more black pepper for a pronounced peppery profile.

Prepare workspace: Lightly dust your work surface with 2 tbsp flour to keep wrappers from sticking. Keep a small bowl of cold water nearby for sealing.

Portion the filling: Scoop about 1 rounded teaspoon (roughly 10–12 g) of filling per dumpling. This recipe yields approximately 35–40 dumplings depending on exact portion size.

Fill and seal: Place a wrapper on your hand or flat surface, put the filling in the center. Dip your finger in the cold water and moisten the wrapper edge. Fold wrapper in half and press to seal, optionally pleating one side to make a crescent. Ensure there are no air pockets and the seal is tight.

Arrange dumplings: Place finished dumplings on a lightly floured tray in a single layer, not touching, while you finish assembling the rest.

Heat the pan: Use a nonstick or cast-iron skillet with a lid. Heat 2 tbsp neutral oil over medium-high heat until shimmering.

Sear dumplings: Arrange 10–12 dumplings in the pan flat-side down in a single layer without overcrowding. Cook undisturbed for 2–3 minutes until the bottoms are golden brown and crisp.

Steam finish: Carefully pour 1/2 cup water into the pan (away from you to avoid splatter) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the water has evaporated and the pork is cooked through (internal temp 160°F / 71°C).

Crisp again: Remove the lid and continue cooking for 30–60 seconds to re-crisp the bottoms if needed. Transfer dumplings to a serving plate. Repeat with remaining dumplings, adding a little more oil if the pan becomes dry.

Make the sauce: In a small bowl combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, 1/2 tsp sesame oil, 1 tsp freshly ground black pepper and 1/2 tsp chili flakes or sliced chili if using. Stir until sugar dissolves.

Finish and serve: Taste and adjust seasoning — add more black pepper for extra heat. Garnish with thinly sliced scallion. Serve the sauce alongside the hot pan-seared pork dumplings.