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crispy pork dumpling preparation

Homemade Crispy Pork Dumplings From Scratch

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.
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Course: Appetizer, Side Dish
Cuisine: Asian
Keyword: Dumplings
Prep Time: 45 minutes
Cook Time: 8 minutes
Total Time: 53 minutes
Servings: 6
Calories: 285kcal

Equipment

Chef's Knife
Chopping Board
Mixing Bowl
Skillet

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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

Nutrition

Calories: 285kcal | Carbohydrates: 32g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 520mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g