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Crispy Pan-Fried Dumplings with Pork and Cabbage

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These crispy pan-fried dumplings with pork and cabbage deliver a perfect balance of crunchy outside and juicy filling, making them a nostalgic and comforting homemade treat.

Ingredients

Scale
  • 1 pound ground pork (about 450 grams), preferably with some fat for juiciness
  • 2 cups green cabbage, finely shredded
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 stalks green onions, finely chopped
  • 2 tablespoons soy sauce (low-sodium preferred)
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon sugar (optional)
  • About 40 dumpling wrappers (round, thin, fresh or frozen, thawed before use)
  • 3 tablespoons vegetable oil
  • ½ cup water (120 ml) for steaming

Instructions

  1. Prepare the Filling (10 minutes): In a large bowl, combine ground pork, shredded cabbage, minced garlic, grated ginger, and chopped green onions. Add soy sauce, sesame oil, salt, black pepper, and optional sugar. Mix thoroughly until well combined and slightly sticky.
  2. Assemble the Dumplings (15-20 minutes): Lay a dumpling wrapper on a clean surface. Place about 1 teaspoon of filling in the center. Moisten the wrapper edge with water, fold over to create a half-moon shape, and press edges firmly to seal, pleating if desired. Repeat until all filling is used.
  3. Heat the Pan (2 minutes): Add vegetable oil to a non-stick or cast-iron skillet over medium-high heat. Heat oil until hot but not smoking (around 350°F/175°C).
  4. Fry the Dumplings (5 minutes): Place dumplings flat-side down in the pan without touching. Fry for 2-3 minutes until bottoms are golden and crispy.
  5. Steam the Dumplings (5-7 minutes): Pour water into the pan carefully, cover with a tight-fitting lid, and steam until water evaporates and filling is cooked through, about 5-7 minutes. Wrappers will turn translucent and tender.
  6. Finish and Serve (1 minute): Remove lid, let any remaining water evaporate, and crisp bottoms again for 30 seconds if needed. Transfer dumplings to a plate and serve hot with dipping sauce.

Notes

Do not overcrowd the pan to ensure crispiness. Use a lid to steam and cook filling evenly. Keep oil hot but not smoking. Seal dumplings well to prevent filling leakage. Rest filling for 10 minutes before wrapping to meld flavors. Dumplings can be frozen uncooked and cooked from frozen by adding extra steaming time.

Nutrition

Keywords: dumplings, pork dumplings, pan-fried dumplings, homemade dumplings, cabbage dumplings, easy dumplings, comfort food, potstickers

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