Homemade Crispy Pork Dumpling Recipe From Scratch

I’m about to share something that’ll transform your kitchen into the best dumpling house in town, and honestly, it’s easier than you think. You know that moment when you bite into a perfectly crispy-bottomed dumpling and the juicy pork filling practically melts in your mouth? That’s exactly what we’re creating here, from the very first fold of dough to that satisfying sizzle in your pan.

Why You’ll Love these Homemade Crispy Pork Dumplings

While store-bought dumplings can save you time, nothing beats the satisfaction of making your own crispy pork dumplings from scratch.

I’m talking about dumplings with golden, crispy bottoms and tender, juicy filling bursting with flavor.

These beauties combine savory ground pork with fresh cabbage, sesame oil, and aromatic ginger.

The contrast between that crunchy base and soft dumpling wrapper? Pure magic.

Plus, you control every ingredient. No mystery additives or preservatives, just wholesome goodness.

And honestly, the pleating process becomes oddly therapeutic once you get the hang of it.

What Ingredients are in Homemade Crispy Pork Dumplings?

These homemade crispy pork dumplings rely on a handful of simple, fresh ingredients that work together like a well-choreographed dance. You’ll find most of these items at your regular grocery store, though you might need to venture to the Asian foods aisle for a couple specialty items.

The beauty of this recipe lies in its simplicity. We’re not talking about some intimidating restaurant-style creation with twenty obscure ingredients. Just good, honest flavors that complement each other without any single element stealing the spotlight.

Ingredients You’ll Need:

• 8 oz ground pork
• 3 cups shredded napa cabbage
• ½ tsp salt
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tsp rice wine
• 1 tbsp grated fresh ginger
• 4 green onions, finely chopped
• ½ tsp black pepper
• 30 dumpling wrappers
• 1 tbsp vegetable oil
• ½ cup water

A Few Things to Keep in Mind

Ground pork forms the heart of these dumplings, so don’t skimp on quality here. Look for something with a bit of fat content, around 80/20 if possible. Lean pork will give you dry, sad dumplings, and nobody wants that.

Napa cabbage might seem like an odd choice if you’re used to regular green cabbage, but trust me on this one. It’s milder, more tender, and releases less water than its tougher cousin. You can find it in most grocery stores these days, usually hanging out near the regular cabbage.

The dumpling wrappers are your make-or-break ingredient. Fresh ones from the refrigerated section beat frozen every time, though frozen will work if that’s what you’ve got. Round wrappers work better than square ones for pleating, but honestly, any dumpling wrapper will get the job done.

Toasted sesame oil adds that nutty, aromatic quality that makes these dumplings taste like they came from your favorite dim sum spot. A little goes a long way here, so don’t get heavy-handed with it.

How to Make these Homemade Crispy Pork Dumplings

Making these crispy pork dumplings is like mastering a little edible origami project, except way more forgiving and you get to eat your mistakes. The whole process breaks down into three main acts: prepping the cabbage, mixing your filling, and then the grand finale of wrapping and cooking.

Getting That Cabbage Ready

First things first, you’ll want to deal with the 3 cups of shredded napa cabbage. This step separates the patient cooks from the ones who end up with soggy, disappointing dumplings. Toss that cabbage with ½ teaspoon of salt and let it sit for a full 10 minutes. I know, I know, waiting is the hardest part.

While you’re twiddling your thumbs, the salt is working its magic, drawing out all that excess water hiding in those cabbage leaves. After the timer goes off, grab that salted cabbage in your hands and squeeze it like you’re trying to get the last bit of toothpaste from the tube. You’ll be amazed at how much liquid comes out. This step is vital because nobody wants a dumpling that’s basically a little water balloon.

Mixing Your Filling

Now comes the fun part where everything starts smelling incredible. Take your 8 ounces of ground pork and dump it into a bowl with the squeezed-out cabbage. Add 1 tablespoon of soy sauce, 2 teaspoons of toasted sesame oil, 2 teaspoons of rice wine, 1 tablespoon of grated fresh ginger, 4 finely chopped green onions, and ½ teaspoon of black pepper.

Mix it all together with your hands because, honestly, no spoon or spatula is going to do the job as well as your fingers. The mixture should feel cohesive and smell like it belongs in a really good dumpling. If it seems a bit loose, don’t panic. The filling will firm up once it hits the heat.

The Wrapping Game****

Here’s where things get interesting, and by interesting, I mean potentially frustrating until you get the hang of it. Lay out your 30 dumpling wrappers and keep them covered with a damp towel so they don’t dry out and become uncooperative.

Place about 1 tablespoon of filling in the center of each wrapper. Don’t get greedy here because overstuffed dumplings are like overpacked suitcases – they burst at the worst possible moment. Dip your finger in water and moisten the edges of the wrapper. This little bit of moisture is what’s going to help everything stick together.

Now for the folding part, which honestly takes some practice. Fold the wrapper in half and start crimping pleats along the edge, working your way around. Don’t worry if your first few look like abstract art projects. Even wonky dumplings taste amazing, and you’ll get better with each one.

The Cooking Magic

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once it’s hot, place your dumplings flat-side down in the pan, giving them a little breathing room. You want them to get golden brown and crispy on the bottom, which usually takes about 2-3 minutes.

Here comes the steam part that always feels a little dramatic. Add ½ cup of water to the pan – it’s going to sizzle and steam like crazy, so don’t freak out. Immediately cover the pan and let everything simmer for 6 to 7 minutes. The steam cooks the tops and filling while the bottom stays crispy.

When the water has mostly evaporated and you can hear that gentle sizzling again, your dumplings are ready. The bottoms should be golden and crispy, while the tops are tender and cooked through. If they’re not quite there yet, give them another minute or two.

Homemade Crispy Pork Dumplings Substitutions and Variations

Got your dumpling-wrapping skills down pat? Time to get creative with these little pockets of joy.

I love swapping ground pork for chicken, turkey, or even mushrooms for my vegetarian friends.

Feeling fancy? Add water chestnuts for crunch or substitute napa cabbage with bok choy.

Can’t find rice wine? White wine works perfectly. No sesame oil? Skip it, honestly. The dumplings won’t collapse.

Want spicier dumplings? Toss in some sriracha or chili flakes with your filling.

Prefer sweeter notes? A touch of hoisin sauce does wonders.

The beauty of dumplings? They’re incredibly forgiving to experimentation.

What to Serve with Homemade Crispy Pork Dumplings

While my crispy pork dumplings can absolutely steal the show on their own, pairing them with the right sides turns dinner into a proper feast.

I love serving these alongside steamed jasmine rice to soak up any extra sauce. A simple cucumber salad with rice vinegar cuts through the richness perfectly.

Hot and sour soup makes an excellent starter, warming everyone up before the main event. For something green, try stir-fried bok choy or snap peas.

Don’t forget about beverages. Green tea cleanses the palate beautifully, while cold beer complements the crispy, savory flavors wonderfully.

Final Thoughts

These homemade crispy pork dumplings represent everything I love about cooking – they’re hands-on, completely customizable, and bring people together around the table.

Once you master the basic technique, you can experiment with different fillings or adjust seasonings to match your taste.

Don’t worry about making perfect pleats right away. Even wonky-looking dumplings taste incredible, and honestly, the imperfect ones have character.

I find the process oddly meditative – there’s something satisfying about folding each wrapper with care.

Plus, you’ll have plenty for the freezer, which means future dinners are basically sorted.

Recipe Card

Introduction: These irresistible crispy pork dumplings combine juicy seasoned pork and cabbage filling wrapped in tender dumpling skins, then pan-fried to golden perfection. With their crispy bottoms and steamed tops, these restaurant-quality dumplings are perfect for family dinners or entertaining guests.

• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Total Time: 53 minutes
• Serves: 6 (5 dumplings per serving)

Ingredients:

• 8 oz ground pork
• 3 cups shredded napa cabbage
• ½ tsp salt
• 1 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 tsp rice wine
• 1 tbsp grated fresh ginger
• 4 green onions, finely chopped
• ½ tsp black pepper
• 30 dumpling wrappers
• 1 tbsp vegetable oil
• ½ cup water

Instructions:

1. Toss shredded cabbage with salt in a large bowl. Let sit for 10 minutes, then squeeze out excess liquid with your hands or through a clean kitchen towel.
2. In a large mixing bowl, combine ground pork, drained cabbage, soy sauce, sesame oil, rice wine, grated ginger, chopped green onions, and black pepper. Mix thoroughly until well combined.
3. Place 1 tablespoon of filling in the center of each dumpling wrapper. Lightly moisten the edges with water, fold the wrapper in half, and crimp pleats to seal tightly.
4. Heat vegetable oil in a large skillet over medium-high heat. Place dumplings flat-side down in the pan and cook until bottoms are golden brown, about 2-3 minutes.
5. Add water to the pan, immediately cover with a lid, and reduce heat to medium. Simmer for 6-7 minutes until dumplings are cooked through and water has evaporated.

Notes:

• Avoid overfilling wrappers as this makes them difficult to seal properly and may cause bursting during cooking
• Uncooked dumplings can be frozen on a baking sheet, then transferred to freezer bags for up to 3 months
• Substitute ground chicken or turkey for a lighter version, or add shiitake mushrooms for extra umami
• Keep unused dumpling wrappers covered with a damp towel to prevent drying out while assembling
• Serve immediately with soy sauce, chili oil, or black vinegar for dipping
• For extra crispy bottoms, let dumplings cook an additional 1-2 minutes after water evaporates

Nutritional Information:

Frequently Asked Questions

Can I Freeze Uncooked Dumplings for Later Use?

Yes, I recommend freezing uncooked dumplings on a parchment-lined tray first, then transferring them to freezer bags. They’ll keep for three months and can be cooked directly from frozen.

How Do I Prevent Dumpling Wrappers From Drying Out While Assembling?

I keep unused wrappers covered with a damp towel while assembling dumplings. This prevents them from drying out and cracking. I also work with small batches, covering the rest until I’m ready to use them.

What’s the Best Way to Reheat Leftover Cooked Dumplings?

I’ll steam leftover dumplings for 3-4 minutes to restore moisture, or pan-fry them with a little oil for crispy bottoms. You can also microwave briefly, but they won’t stay as tender.

How Long Do Homemade Dumplings Stay Fresh in the Refrigerator?

I’d store your homemade dumplings in the refrigerator for up to three days. I’ll keep them in an airtight container to maintain freshness and prevent them from drying out or absorbing other flavors.

Can I Bake These Dumplings Instead of Pan-Frying Them?

Yes, I can bake these dumplings! I’d brush them with oil, bake at 400°F for 15-18 minutes until golden. They won’t be crispy like pan-fried, but they’ll still taste delicious.