Fill your craving for Pork Dumplings by making them at home!

This recipe is not only easy to make, but it also uses simple ingredients with heaps of flavor! Simply mix the filling, wrap them up, pan-fry and enjoy!

close up of Pork Dumplings on a white plate

Homemade Dumplings are Easy!

Dumplings can seem intimidating but they aren’t difficult to make. I admit they do take a bit of time to make (like wonton soup or any kind of filled dumpling really) but following the steps below anyone can do it!

These really are the best dumplings without a huge list of fussy ingredients (most are things you know)! No need to buy packages of things you’ll never use again.

Fresh ginger adds lots of flavors while ground pork flavorful adding just the right amount of moisture to the mixture. Customize the filling with whatever you’d like!

Overhead image of raw ingredients used for Pork Dumplings, in glass bowls.


This recipe uses ingredients you are familiar with like ground pork, fresh ginger, and cabbage and they’re wrapped in dumpling wrappers.

Ground pork is my favorite dumpling filling but of course, you can use other ground meats as well. Choose one with a mild flavor so you don’t overpower the other flavors in the filling. I’ve made this recipe with ground chicken successfully as well.

Cabbage adds bulk and texture to the mixture. My choice is napa cabbage but if you don’t have any, you can use coleslaw mix as well. Mix the cabbage with salt and let it sit, this will release all of the water. Next, squeeze out as much water as you can.

Fresh ginger (and garlic) costs very little and adds heaps of flavor to stir fries, egg rolls, and more! If I have extra, I sometimes toss it into the freezer whole and grate it right from frozen for recipes and soups.

I personally like to purchase the wrappers since it saves a step but you also make wrappers at home. If purchasing, be sure you’re getting wrappers for dumplings, not wontons as wonton wrappers are thinner.

Overhead image of raw ingredients for Pork Dumplings.

How to Make Pork Dumplings

Pork Filling

Making the filling is as easy as 1, 2, 3!

  1. Toss cabbage with salt and set aside.
  2. Combine the rest of the filling ingredients (per recipe below).
  3. Squeeze liquid from the cabbage, chop finely, and add to the filling mixture.

Set out wonton wrappers and place a scoop of filling in the center of each wrapper.

Overhead image of steps to show how to fold Pork Dumplings

How to Fold Dumplings

While this may seem the tricky part it is actually quite simple to do!

  • The best way to prepare the dumplings is to fold one edge over the filling.
  • Moisten the bottom edge and then crimp the edges to seal the dumpling.

Be sure not to over moisten the wrapper. This will help it to hold its shape!

Close up image of someone folding a Pork Dumpling.

Make Ahead & Freeze for Quick Meals

Make these dumplings ahead of time and freeze dumplings in a single layer on a baking sheet lined with parchment. When frozen, store them in a zippered bag labeled with the date on it.

Cook as directed below adding a couple of extra minutes if cooking from frozen.

Overhead image of raw Pork Dumplings on a baking sheet.

Take-Out at Home

Did you enjoy these homemade Pork Dumplings? Be sure to leave a rating and comment below!

top view of plated Pork Dumplings with sauce
4.97 from 92 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Pork Dumplings

These Pork Dumplings have so much flavor and are so easy to make!
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings 30 dumplings



  • 30 dumpling wrappers
  • 1 tablespoon vegetable oil
  • ½ cup water


  • 3 cups napa cabbage finely shredded
  • ½ teaspoon salt
  • 8 ounces ground pork
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice wine
  • 1 tablespoon fresh ginger grated
  • 4 green onions very finely chopped
  • ½ teaspoon pepper


  • Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
  • Meanwhile, add remaining filling ingredients to a bowl and mix well.
  • Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
  • Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
  • Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.

To Cook Dumplings

  • Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
  • Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
  • Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.


To Freeze:
Uncooked dumplings can be frozen on a parchment lined pan. Once frozen, transfer to a freezer bag for up to 2 months. Increase covered cook time to 8-9 minutes adding additional water if needed.
4.97 from 92 votes

Nutrition Information

Calories: 51 | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 121mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine Asian

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I bought rice paper instead of dumpling wrappers because I can’t have gluten. Should I use 1 or should I use 2 at a time?

    1. Hi Jenny, I have never worked with rice paper for this recipe so I am not sure. You could try it out with one and it is keeps ripping try 2.

    1. These freeze well Mj. Make these dumplings ahead of time and freeze dumplings in a single layer on a baking sheet lined with parchment.

  2. Hi Holly,

    I’m looking forward to trying this recipe. Perhaps I’m not reading this right but, you mention to be sure to use dumpling wrappers and NOT wonton wrappers because they are thinner. Then further down you mention setting out the wonton wrappers. Even further down again you switch back to dumpling wrappers. Could be an honest mistake but, you should take a proof read and make the corrections.

  3. Wow, wow, wow. These were so wonderful I’m making more for the freezer. Thank you so much for posting the recipe. I chickened out on making the dumplings wrappers and used wonton wrappers instead.5 stars

    1. I have only tried this recipe as written Gillian. Cabbage adds bulk and texture to the mixture but if you don’t have any, you can use coleslaw mix as well. If you try it I would love to hear how it turns out!

    1. Hi Sheila, we usually mix 1/4 cup soy sauce, 2 tablespoons water, 1 tablespoon hoisin, 1/2 teaspoon sesame oil and a dash of sriracha or chili paste such as sambal oelek.

  4. These dumplings are so good, and I found them even tastier when I finely grated carrot and yellow onion also. I added hoisin sauce and a dash of fish sauce as well.5 stars

    1. Hi Jessica, Rice wine and Rice wine vinegar are different things. If you are out of rice wine you could try using a dry sherry or white wine in its place.

      1. The recipe says rice wine and not rice wine vinegar. What is a good substitution for rice wine? Or is it supposed to be rice wine vinegar?

      2. Hi Sarah, it is supposed to be rice wine A good substitution is a dry cooking sherry but you can use a dry white wine in it’s place as well.

    1. Hi Salina, we have never tried this recipe in the air fryer but would love to hear how they turn out for you! I would try cooking them in the air fryer at 375°F for 3-5 minutes to start and increase if necessary. In the stovetop method, we do steam the dumplings at the end so made in the air fryer they won’t be quite as soft but I imagine still so delicious!

  5. Hi there!
    Making these tomorrow and are very excited.
    Are frozen dumplings ok to use?
    If not, I may just use wonton wrappers although you say it doesn’t seal as nicely, should I still let it have that steaming process?5 stars

    1. We have not tried frozen dumplings for this recipe so I am not sure. But if you make a large batch, these freeze very well and can easily be reheated when you a craving strikes. We would love to hear how they turn out for you!