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There’s something dangerously satisfying about biting into one of these Pork Dumplings — the crispy bottom, that juicy pork filling, the soft chew of the wrapper… It’s all just too good.
I make them when I’m craving something warm, golden, and just a little indulgent. The best part? No complicated folds, no fancy ingredients — just a simple, flavor-packed recipe that always hits the spot. And yes, they freeze beautifully (but I doubt you’ll have any left).
Why I’m Obsessed
I’m going to tell you the secret about these Dumplings. It’s all about layering flavor in every step — from the sautéed aromatics to that juicy pork mixture that gets better the longer it sits. Cooking the filling first adds a great deal of depth (and helps with sealing, too — no leaks here!).
The wrappers get that dreamy contrast of crisp and soft, thanks to the pan-steam combo that never fails me. You don’t need fancy folds, a bamboo steamer, or any secrets from a dumpling master. Just this recipe, a little patience, and maybe someone to fight over the last one with.
Key Ingredients That Make Them Shine
Just a few simple things — nothing wild, but each one does its part.
- Ground pork: Juicy, rich, and the heart of every bite.
- Ginger & garlic: Warm, fragrant, and totally essential.
- Soy sauce: Salty, savory, and perfectly balanced.
- Hoisin sauce: A little sweet, a little smoky — it ties everything together.
- Dumpling wrappers: Store-bought and ready to wrap up all that flavor.
Note: Find the full list of ingredients and measurements in the Recipe Card.
It’s Dumpling Time!
No tricks, no stress — just juicy, golden dumplings coming together step by step.
- Start with the aromatics. Heat sesame oil in a skillet, then add onion, garlic, ginger, and celery. Sauté until everything is soft and golden.
- Add the pork. Toss in the ground pork and break it up with a spatula. Cook until browned and no longer pink.
- Deglaze and season. Pour in Shaoxing wine, then stir in soy sauce and hoisin. Scrape up all those golden bits — they’re flavor.
- Carrot goes in. Add grated carrot and a pinch of salt. Just one minute more to bring it all together.
- Cool it completely. Transfer the filling to a bowl and let it cool. This is non-negotiable — warm filling = broken dumplings.
- Time to fold. Scoop some filling onto a wrapper, wet the edges, and fold into a half-moon. Press to seal.
- Ready to cook. Place them on a parchment-lined tray. Don’t let them touch — they’re clingy when raw.
- Pan-fry for crispy bottoms. Add oil to a nonstick skillet. Fry the dumplings flat-side down until deep golden.
- Steam it up. Add a splash of water, cover, and let them steam until cooked through and soft on top.
- Re-crisp and serve. Uncover and let the bottoms crisp back up. Serve hot with dipping sauce and try not to eat them all yourself.
These dumplings are a whole vibe on their own, but if you’re dreaming up a full cozy spread, here’s how I love to pair them:
Try them with a plate of Sesame Beef Stir Fry (hello, flavor), or toss together a quick Chicken Chow Mein — noodles make everything better. Feeling something fresh? The Avocado Feta Cucumber Salad is crisp, creamy, and a perfect match. And if you’re really going for it… Add Sticky Chinese Barbecue Pork Belly on the side. Trust me.
Still not sure? Hit the search bar, type “Asian,” and see where your cravings take you. Or subscribe and I’ll send you all my favorite pairings straight to your inbox.
FAQs
Totally. Just line them up (not touching!) on a tray, freeze until solid, then stash in a freezer-safe bag. You can cook them straight from frozen — just steam a few extra minutes.
Absolutely. Ground chicken, turkey, or even chopped shrimp all work beautifully — just keep the sautéing step to build flavor.
Nope! Steaming works too — they’ll be soft and pillowy with no crispy bottom. Still dreamy, just a little gentler.
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My Go-To Pork Dumplings Recipe
Ingredients
- 1½ tbsp sesame oil
- ½ cup finely chopped onion
- 4 cloves garlic finely diced
- 1 tbsp minced ginger
- ½ cup finely chopped celery
- 10 oz ground pork
- 1 tbsp shaoxing wine
- 1 tbsp soy sauce
- 1 tsp hoisin sauce
- ½ cup grated carrot
- A pinch salt
- 20-24 round dumplings wrappers
- water
- neutral oil for pan-frying
Instructions
Make the Filling
- Heat sesame oil in a large skillet over medium-high heat.
- Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
- Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
- Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
- Mix in grated carrot and a pinch of salt. Cook 1 minute more
- Transfer filling to a bowl and cool completely before assembling.
Assemble the Dumplings
- Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
- Moisten the edge of the wrapper with water.
- Fold into a half-moon and press edges firmly to seal.
- Place on a parchment-lined tray, not touching.
Cook the Dumplings
Method 1: Pan-Fry
- Heat neutral oil in a nonstick skillet over medium heat.
- Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
- Pour in ¼ cup (60 ml) water and cover immediately.
- Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
- Uncover and cook 1–2 minutes to re-crisp bottoms. Serve
Method 2: Steam
- Line steamer with perforated parchment or lightly oil it.
- Arrange dumplings with ½-inch space between each.
- Place steamer over simmering water (not touching dumplings).
- Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.
Notes
- Let it chill, babe. Hot filling = soggy wrappers and broken hearts. Let everything cool completely before you start wrapping — trust me on this one.
- Freeze now, thank yourself later. Lay them on a tray (not touching!), freeze until solid, then bag them up. Cook straight from frozen — just steam a few minutes longer and you’re golden.
- That dipping sauce? Make it dance. Soy sauce + rice vinegar + a drop of sesame oil. Add chili garlic sauce or scallions if you’re feeling flirty.
- Don’t touch that pan. Once they’re in, let them sizzle until golden. No poking. No flipping. Just let the magic happen.
- Plan ahead like a dumpling queen. You can make the filling up to two days in advance. Just stash it in the fridge and you’re halfway there.
- Feeling wild? Swap the pork for ground chicken, turkey, or chopped shrimp. They all work beautifully — just keep the method the same.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
