pork and cabbage dumpling recipe

Written BySheba G Updated On
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The Best pork and cabbage dumpling recipe

Pork and cabbage dumplings are the recipe I make more than any other in my house. The filling is ground pork, cabbage, garlic, ginger, and soy sauce, and it comes together in about fifteen minutes with a knife and a cutting board. Wrapping takes longer, but I have gotten fast enough that a batch of forty is a normal Saturday afternoon rather than a project. Once you know the fold, your hands do it without much thinking, and that is the part I have come to enjoy most.

My kids ask for these by name, which is not something I can say about many dinners. They like the ones I pan fry because the bottoms get crisp, and my youngest will eat six without stopping. I freeze whatever we do not cook, laid flat on a sheet pan first so they do not stick together, then bagged. That means a weeknight dinner is twenty minutes from the freezer to the table, and it also means I can bring a tray of them to a birthday or a neighborhood get together and have something warm to set down. They work for a holiday spread and they work on a Tuesday when nobody has much energy.

There is also the practical side. Cabbage does a lot of the work in the filling, which keeps the cost down and puts a vegetable in a bite my kids will actually finish. Ground pork brings the protein and the fat that keeps everything juicy, and salt the cabbage first so it releases water, otherwise the wrappers get soggy. Making them at home means I know exactly what went into them, and pan frying in a little oil or steaming them straight through keeps dinner lighter than the fried takeout version. I keep a bag in the freezer at all times now, and I doubt that changes.

Pork and Cabbage Dumplings

4.5 from 860 votes

Juicy ground pork and sweet napa cabbage tucked into tender homemade wrappers, then boiled or pan-fried until golden. Make a big batch and freeze what you do not cook — they hold up beautifully.

Prep Time50 mins
Cook Time20 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 4Cuisine: InternationalCalories: 620 kcal

🥘Ingredients

For the Dough

2 1/2 cups all-purpose flour, plus more for dusting
1/2 tsp salt
3/4 cup warm water, plus 1 to 2 tbsp as needed

For the Filling

1 lb ground pork
3 cups napa cabbage, finely chopped (about half a small head)
1 tsp salt, for salting the cabbage
3 scallions, thinly sliced
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp toasted sesame oil
1/2 tsp white pepper
1 tbsp cornstarch

For the Dipping Sauce

3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp chili oil, or to taste
1 clove garlic, finely minced

For Cooking

1 tbsp neutral oil, for pan-frying

👨‍🍳Directions

1Whisk the flour and 1/2 teaspoon salt in a large bowl. Pour in the warm water a little at a time, stirring with a fork or chopsticks until shaggy clumps form. Knead on a lightly floured surface for 8 to 10 minutes, until the dough is smooth and springs back when you press it with a finger.
2Shape the dough into a ball, cover it with an inverted bowl or plastic wrap, and let it rest at room temperature for 30 minutes while you make the filling.
3Toss the chopped cabbage with 1 teaspoon salt and let it stand for 15 minutes. Wrap the cabbage in a clean kitchen towel and squeeze hard to press out as much liquid as possible. Discard the liquid.
4In a large bowl, combine the ground pork, squeezed cabbage, scallions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, white pepper, and cornstarch. Stir in one direction with a wooden spoon or your hands until the mixture looks sticky and pulls together, about 2 minutes.
5Cut the rested dough in half and roll each half into a log about 1 inch thick. Cut each log into 12 pieces and keep the pieces covered as you work so they do not dry out.
6Flatten each piece into a disk and roll it into a round about 3 1/2 inches across, leaving the center slightly thicker than the edges. Dust with flour if the dough sticks.
7Spoon about 1 tablespoon of filling into the center of a wrapper. Dip a finger in water and moisten the rim, then fold the wrapper in half and press the edges together, adding three or four small pleats along the front edge. Set the finished dumpling on a floured tray and cover it. Repeat with the remaining wrappers and filling.
8To boil, bring a large pot of water to a rolling boil. Add the dumplings in batches of 10 to 12 so they have room to move, and stir gently once so they do not stick to the bottom. When the water returns to a boil, add 1/2 cup cold water. Repeat twice more. The dumplings are done when they float and the wrappers look slightly translucent, about 6 to 8 minutes total. Lift them out with a slotted spoon.
9To pan-fry, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Arrange the dumplings flat side down in a single layer and cook for 2 minutes, until the bottoms are deep golden. Pour in 1/3 cup water, cover immediately, and steam for 6 to 7 minutes. Uncover and cook for 1 to 2 minutes more, until the water evaporates and the bottoms crisp again.
10Stir together the soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic in a small bowl. Serve the dumplings hot with the sauce alongside.

🔧Equipment

Large mixing bowl
Clean kitchen towel
Cutting board and chef’s knife
Rolling pin
Large pot
Large nonstick skillet with a lid
Slotted spoon
Small bowl of water for sealing

📊Nutrition Facts (per serving)

🔥Calories: 620 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 75mg🧂Sodium: 980mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 30g

📝Notes

Squeeze the salted cabbage thoroughly — leftover moisture is the most common reason dumpling filling turns soupy. Keep unused wrappers and dough pieces covered, since they dry out and crack within minutes. To freeze, arrange uncooked dumplings on a parchment-lined tray, freeze until firm, then transfer to a bag for up to two months; cook from frozen and add 1 to 2 minutes to the boiling time. Stick to about 1 tablespoon of filling per wrapper, because overfilling causes blowouts in the water.

Watch Video Of How Pork and Cabbage Dumplings Works

I keep this pork and cabbage dumpling recipe in my regular rotation because it fits just about any occasion, whether I am feeding my family on a busy weeknight or bringing a plate to a holiday gathering. The filling comes together fast, the whole batch freezes well, and everyone at the table can help fold. It is the kind of food that gets people talking and reaching for one more, which is exactly what I want when I have a crowd to feed.

❓ Frequently Asked Questions About Pork and Cabbage Dumplings

1. Can I make the pork and cabbage filling ahead of time?

Yes. Mix the filling, cover it tightly, and refrigerate for up to 24 hours before wrapping. The salt in the seasoning will draw moisture out of the cabbage as it sits, so give the bowl a quick stir and pour off any pooled liquid before you start folding. If you want to prep further ahead, freeze the filling in a flat bag and thaw it overnight in the fridge.

2. How do I stop the cabbage from making the filling watery?

Salt the shredded cabbage, let it sit for 10 to 15 minutes, then squeeze it hard in a clean kitchen towel or in your fists until it stops dripping. That step matters more than any other for keeping the filling tight. If you skip it, the released water will loosen the pork mixture and soak through the wrappers as they cook.

3. Can I use store-bought dumpling wrappers?

Absolutely. Round or square wrappers from the refrigerated section work well and save a lot of time. Keep them covered with a damp towel while you fold so the edges don’t dry out and crack. If you’re using frozen wrappers, thaw them completely in the fridge first, since cold wrappers tear easily at the pleats.

4. What’s the best way to freeze dumplings?

Freeze them raw, not cooked. Set the folded dumplings on a parchment-lined tray without letting them touch, freeze for about an hour until firm, then transfer to a sealed bag or container for up to two months. Cook them straight from frozen, adding two to three extra minutes to your usual time. Defrosting first tends to make the wrappers gummy and prone to splitting.

5. How do I get a crisp bottom when pan-frying?

Heat a thin layer of oil in a nonstick or well-seasoned skillet over medium-high heat, arrange the dumplings flat side down, and let them sizzle undisturbed for two to three minutes until the bottoms turn deep golden. Pour in about a quarter cup of water per batch, cover immediately, and steam for six to eight minutes. Take the lid off and let the remaining moisture cook away so the crust crisps back up before you slide them onto a plate.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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