Pan Seared Pork Dumpling Recipe

Prepare cabbage

Salt the finely chopped napa cabbage with 1/2 tsp salt and let sit 10 minutes. After resting, squeeze out excess water in a towel or between your hands until mostly dry. Measure out 1 cup packed before adding to filling.

Mix filling

In a medium bowl, combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, light soy sauce, sesame oil, Shaoxing wine, white pepper, coarse black pepper, 1/2 tsp salt, beaten egg, and cornstarch. Mix with chopsticks or a spatula until the mixture becomes slightly sticky and well combined (about 1-2 minutes). Cover and refrigerate 15-30 minutes to hydrate flavors, if time allows.

Prepare workstation

Arrange wrappers on a lightly floured or dry tray so they don't stick. Keep a small bowl of water nearby for sealing.

Fill and fold dumplings

Place one wrapper in your palm or on a work surface. Spoon about 1 teaspoon to 1 tablespoon of filling into the center (adjust to wrapper size; for 3-inch wrappers use roughly 1 tsp). Dip your finger in water and lightly moisten the edge of the wrapper. Fold wrapper in half and pleat one side to seal, pressing firmly to remove air. Repeat until all filling and wrappers are used. Place finished dumplings on a tray with space between them.

Heat pan

Use a large nonstick or well-seasoned cast-iron skillet. Heat the skillet over medium-high heat and add 2 tablespoons neutral oil, swirling to coat a roughly 8-10 inch area.

Sear dumplings

Arrange dumplings in the pan in a single layer, flat side down, leaving space so they don't touch. Cook undisturbed 2-3 minutes until bottoms are golden brown.

Steam in pan

Carefully pour 1 cup water into the pan (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 6-8 minutes until filling reaches 160°F (71°C) and wrappers become translucent and tender.

Crisp finish

Remove the lid and increase heat to medium-high. Cook 1-2 more minutes to evaporate remaining water and re-crisp the bottoms. Drizzle 1 teaspoon sesame oil over dumplings in the final 30 seconds for aroma, then remove pan from heat.

Make dipping sauce

In a small bowl combine 2 tablespoons black vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon chili oil (optional). Stir and taste; adjust balance with extra vinegar or soy as preferred. Sprinkle toasted sesame seeds on top if using.

Serve dumplings hot with the dipping sauce on the side. Garnish with extra sliced green onion or a grind of coarse black pepper for a pepper-forward finish. Leftover cooked dumplings can be refrigerated up to 2 days and re-crisped in a skillet over medium heat with a splash of water and a lid.