My Go-To Pork Dumplings Recipe
Dumplings are little pockets of joy — soft, juicy, and usually stuffed with something delicious. They’re a staple in so many Asian cuisines, and everyone has their own way of making them. Mine? Pork-filled, pan-fried until golden, then steamed until the inside is perfectly tender. Simple, cozy, and so, so good.
Servings: 22 Dumplings
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
Little Secrets for Irresistible Dumplings.
- 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
Calories: 51kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 74mg | Potassium: 56mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg