Crispy on the bottom, juicy in the middle, and bursting with savoury flavour, these Pork Dumplings are the kind of meal that makes any weeknight feel like a celebration. Made with simple pantry ingredients and store-bought wonton wrappers, they’re a perfect mix of convenience and comfort.
Pan-fried until golden and crisp, then steamed to tender perfection, these dumplings are little parcels of happiness. The combination of ginger, scallion, soy sauce, and sesame oil creates that unmistakable dumpling aroma that fills your kitchen and draws everyone to the table. Whether you serve them as a light dinner or part of a larger spread, they’re guaranteed to disappear fast!
Super Simple Salads
- Arugula Parmesan Salad
- Creamy Cucumber Salad
- Panzanella Salad
- Janice’s Potato Salad
- Buffalo Chicken Cheez-It’s Salad
The secret to perfect dumplings lies in balance, the right amount of seasoning, the right texture of the filling, and getting that perfect crispy-bottom-soft-top finish. Once you get into the rhythm of folding and frying, it becomes meditative.
I love making these Pork Dumplings on quiet evenings when I want something hands-on but deeply rewarding. They freeze beautifully, too, so you can prep a big batch and cook them straight from frozen for a quick meal any night of the week. Serve them with chilli crisp, soy sauce, or a homemade dipping sauce, and you’ve got comfort food at its finest.
My Pork Dumplings are easy, delicious, and endlessly satisfying, a recipe you’ll reach for again and again.
Sweet Treats
- Thanksgiving Dessert Recipes
- Pumpkin Bars + Cream Cheese Frosting
- Apple Donut Cake
- Blueberry Galette
- Rhubarb Jam Cookies
Pork Dumplings Ingredients
As with all of my recipes, I like to use ingredients that are easy to find but still deliver bold, authentic flavour. Here’s a little more about what goes into these dumplings and why each one matters.
- Wonton Skin Wrappers: Store-bought and easy to handle. They crisp beautifully when pan-fried and steam up soft and chewy on top.
- Ground Pork: The heart of the dumpling, rich, juicy, and full of flavour. You can use half pork and half minced chicken for a lighter version.
- Fresh Ginger: Adds warmth and brightness to the filling. Always grate it fresh for the best flavour.
- Garlic: Just one clove does the trick, infusing the meat with subtle depth.
- Scallions: Both the white and green parts bring a lovely freshness and a mild oniony bite.
- Soy Sauce: A classic seasoning that adds umami richness to the pork.
- Fish Sauce: A secret weapon, just a touch adds savoury depth.
- Toasted Sesame Oil: Brings a nutty aroma that ties everything together.
- Rice Vinegar: Adds balance and lightness to cut through the richness of the pork.
- Salt and Pepper: Essential for seasoning, don’t skip them!
How to Make Pork Dumplings
- In a large bowl, combine the ground pork, grated ginger, minced garlic, scallions, soy sauce, fish sauce, sesame oil, rice vinegar, salt, and pepper. Stir in one direction for about 5 minutes, adding two ice cubes as you mix. This helps keep the filling juicy and bouncy.
- Place a wonton wrapper in your palm and add about a teaspoon of filling to the centre. Wet the edges with water, pleat one side with 4–5 folds, then press to seal the flat side against the pleats. Alternatively, fold the wrapper in half like a book and seal the edges firmly, a simpler but equally effective method. Place the shaped dumplings on a parchment-lined tray. You can freeze them at this stage for later use.
- Heat 1 tablespoon of oil in a non-stick pan over high heat. Arrange the dumplings in a single layer and cook for 2 minutes, until the bottoms are golden brown. Pour in ¼ cup of water, cover with a lid, and steam for 5 minutes. Once the water has evaporated, remove the lid, drizzle in another tablespoon of oil, and let the dumplings crisp up for another minute. Invert them onto a plate and serve hot.
Frequently Asked Questions
Yes! You can make and freeze them uncooked on a tray, then transfer them to a freezer bag once solid. Cook from frozen, just add an extra minute or two to the cooking time.
Absolutely. Ground chicken, turkey, or even shrimp all work well. For a vegetarian version, try finely chopped mushrooms and cabbage with a dash of soy and sesame oil.
No, you can leave it out or replace it with a bit more soy sauce if preferred. It simply adds extra umami depth.
A Few Possible Pork Dumpling Variations
These dumplings are endlessly adaptable! Try adding chopped water chestnuts for crunch, a spoonful of chilli paste for heat, or substitute the pork with minced prawns for a lighter, seafood twist. For a fun fusion take, add a pinch of Chinese five-spice or drizzle with spicy mayo before serving.
How Do You Like Your Pork Dumplings?
These Pork Dumplings are fantastic as a main dish or an appetiser. Pair them with a simple Asian slaw, steamed jasmine rice, or a bowl of miso soup. If you’re entertaining, serve a trio of dipping sauces, soy with rice vinegar, chilli crisp, and a sesame-ginger dressing.
Storing Leftover Pork Dumplings
If you have leftovers, let them cool completely before storing them in an airtight container in the fridge for up to 3 days. To reheat, pan-fry them again for a few minutes until hot and crisp. Avoid microwaving, as it can make the wrappers soggy. You can also freeze uncooked dumplings for up to 3 months and cook them straight from frozen, no need to thaw.
Have you loved my Pork Dumplings recipe? Let me know with a comment and review so I can share more easy, flavour-packed recipes you’ll love!
Pork Dumplings
Ingredients
- 17-20 Wonton skin wrappers
- 1/2 lb ground pork
- 1 Tbsp grated ginger
- 1 clove garlic minced
- 1/3 cup scallions finely chopped, white and green parts
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon salt
- a few grinds of freshly ground pepper
Instructions
Make the Pork Filling
- To prepare the filling, combine the pork with ginger, scallions, soy sauce and stir with a spoon and 2 ice cubes going one direction for 5 minutes
- To wrap the dumplings, place a dumpling wrapper in your palm and add about a teaspoon of filling to the center. Wet the edge of the dumpling wrapper with water and pleat one side with 4-5 pleats. Then, fold the wrapper in half, pressing firmly to seal the flat edge against the pleated edge. Repeat this process until all the filling is used, laying the dumplings on a parchment-lined sheet pan
- Another way to fold them that is easier than the pleat is to fold them over like a book and seal the edges
- At this stage, you can freeze them
Cook The Dumplings
- To cook the dumplings, heat 1 Tbsp of oil in a non-stick pan over high heat. Arrange the dumplings in a single layer and cook for 2 minutes, until the bottoms turn golden brown. Pour in ¼ cup of water, cover the pan with a lid, and let the dumplings steam for 5 minutes.
- Once the water has evaporated, remove the lid and drizzle in the remaining one Tbsp of oil.
- Let the dumplings crisp up for an additional minute until the bottoms are golden and crunchy.
- Invert your dumplings onto a serving plate and enjoy with green scallion sauce and a soy dipping sauce and chili crisp
