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These Pork Dumplings are juicy, savory, and packed with ground pork and fresh chives, with irresistibly crispy pan-fried bottoms. I make a big batch on cozy weekends and the whole family folds them together, which is half the fun. If you love takeout-style favorites, our better than takeout chicken fried rice is the perfect side.
With a homemade pork and chive filling and an easy soy dipping sauce, these dumplings taste just like your favorite restaurant, and folding them gets easier with every single one.
Pork Dumplings Quick Look
- 🕒 Prep Time: 45 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 1 hour
- 🍽️ Serving: 30 dumplings
- ⚡ Calories: 28kcal
- 🌶️ Flavor Profile: Savory pork and chives with crispy bottoms
- ✋ Difficulty: Intermediate, the folding takes a little practice
Quick Answer
To make pork dumplings, mix ground pork with egg, chopped chives, soy sauce, cornstarch, garlic, ginger, salt, and pepper, kneading by hand until sticky, then rest the filling. Place a spoonful in the center of a gyoza wrapper, moisten the edges, fold, and pinch to seal. Pan-fry the dumplings flat side down until browned, then add water and cover to steam through until the bottoms are crispy and the pork is cooked. Serve hot with a soy and vinegar dipping sauce.
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Why This Recipe Works
Click to see the technique science
- Hand-mixing makes a tight filling. Kneading the pork by hand for a few minutes develops a sticky, cohesive texture so the filling stays juicy and holds together.
- Resting the filling deepens flavor. Letting the seasoned pork rest at least 30 minutes lets the garlic, ginger, and soy meld so every bite is fully flavored.
- The fry-then-steam method nails the texture. Browning the bottoms first, then steaming with a splash of water, gives you that signature crispy base and tender, juicy top.
- Fresh chives add brightness. Chopped chives bring a fresh, oniony pop that balances the rich pork beautifully.
- A quick dipping sauce ties it together. A simple soy, vinegar, and green onion sauce adds savory, tangy depth that makes these dumplings irresistible.
- They are perfect for making ahead. Fold a big batch and freeze them, so you can cook fresh, crispy dumplings any night with almost no effort.
Why You’ll Love This Recipe
- They are juicy, savory, and have irresistibly crispy pan-fried bottoms.
- The homemade pork and chive filling tastes just like your favorite restaurant.
- They are fun to make and freeze beautifully, just like our air fryer gyoza for a quick shortcut.
Key Ingredients
Here is what goes into these pork dumplings and the dipping sauce. A few pantry staples build the savory, restaurant-style flavor.
- Ground Pork: The juicy base of the filling. Use pork with some fat, at least 20 percent, so the dumplings stay moist and tender.
- Chives: Fresh chopped chives add a bright, oniony pop that balances the rich pork.
- Garlic, Ginger, and Soy Sauce: The aromatic trio that gives the filling its savory, takeout-style depth.
- Gyoza Wrappers: Round store-bought wrappers make folding quick and easy. Keep them covered so they do not dry out.
- Dipping Sauce: Soy sauce, black vinegar, sugar, and green onion whisk into a savory, tangy sauce for serving.
See recipe card for exact quantities.
Variations and Substitutions
These dumplings are easy to customize. Here are a few favorite ways to switch them up.
- Change the protein: Use ground chicken, turkey, or shrimp, or a mix, in place of the pork.
- Add more veggies: Fold in finely chopped cabbage, mushrooms, or carrots for extra texture and a lighter filling.
- Make them spicy: Add a little chili oil or sriracha to the filling, or serve with extra chili oil on the side.
- Steam instead of fry: Steam the dumplings over cabbage leaves for 10 to 15 minutes for a lighter version, or air fry them like our air fryer gyoza.
- Boil them: Drop the dumplings into simmering water and cook until they float for classic boiled dumplings.
- Swap the chives: Use chopped scallions or garlic chives if you cannot find regular chives.
How to Make Pork Dumplings
- In a mixing bowl, combine the ground pork, egg, chives, soy sauce, cornstarch, garlic, ginger, pepper, and salt. Mix with your hands for 3 to 4 minutes until tight and sticky, then cover and rest the filling for at least 30 minutes.
- Working with one gyoza wrapper at a time, moisten the edges with water and place 1 to 2 teaspoons of filling in the center, keeping the rest covered so they do not dry out.
- Fold the wrapper in half over the filling. Pinch the edges together, or pleat them for a classic gyoza look, pressing out any air as you go.
- Seal all the edges tightly so the dumpling holds together. Repeat with the remaining wrappers and filling.
- Heat oil in a large skillet over medium heat. Add the dumplings flat side down, not touching, and brown for 2 to 3 minutes. Pour in about half a cup of water, cover quickly, and cook 4 to 6 minutes until the water cooks out, the bottoms are golden, and the pork is cooked through.
- Whisk together the soy sauce, water, sugar, green onion, and black vinegar for the dipping sauce. Serve the hot dumplings right away with the sauce on the side.
Recipe Tips & Tricks
- Use pork with some fat; at least 20 percent keeps the filling juicy, since lean pork can turn out dry and crumbly.
- Mix the filling by hand for a few minutes until it is sticky and tight, which keeps the dumplings from falling apart.
- Taste-test the filling by cooking a small piece before wrapping, then adjust the salt and pepper as needed.
- Keep the wrappers covered with a damp towel so they stay pliable and do not dry out and crack.
- Press out the air before sealing so the dumplings do not burst while cooking.
- Do not let the water boil too hard when steaming, or you will end up with boiled rather than crisp-bottomed dumplings.
- Do not crowd the pan; cook in batches so each dumpling gets a crispy, golden bottom.
Serving Ideas and Suggestions
These pork dumplings are best served hot and fresh, with the crispy bottoms still crackly. Pile them on a platter with the dipping sauce in the center and garnish with extra chopped chives or a drizzle of chili oil.
They make a fantastic appetizer or main dish. Round out the meal with our chicken fried rice and a tangle of vegetable lo mein for a full takeout-style spread at home.
For a bigger feast, add a saucy main like our orange chicken or black pepper chicken, so there is plenty to share family-style.
To make ahead, freeze the uncooked dumplings on a tray until solid, then transfer to a freezer bag for up to three months. Cook them straight from frozen, adding a couple extra minutes of steaming time.
Pork Dumplings FAQs
Yes, and they freeze beautifully. Arrange the uncooked dumplings in a single layer on a tray and freeze until solid, then transfer them to a freezer bag for up to three months. Cook them straight from frozen using the same pan-fry method, adding a couple of extra minutes of steaming time. Do not thaw first or they may stick.
Round gyoza or dumpling wrappers are ideal and make folding quick and easy. You can find them in the refrigerated section of most grocery stores or Asian markets. Keep them covered with a damp towel while you work so they stay soft and do not dry out and crack.
The keys are a sticky, well-mixed filling and a tight seal. Knead the pork by hand for a few minutes until it is cohesive, press out the air before sealing, and moisten the wrapper edges well so they stick. Do not overfill, and make sure the edges are pinched together firmly.
Absolutely. To steam, line a steamer with cabbage leaves or parchment, arrange the dumplings apart, and steam over medium heat for 10 to 15 minutes. To boil, drop them into simmering water and cook until they float and the pork is cooked through. Pan-frying just adds the signature crispy bottom.
A simple mix of soy sauce, black or balsamic vinegar, a little sugar, water, and chopped green onion makes a classic savory-tangy dipping sauce. You can add chili oil, sesame oil, or fresh chili for more flavor and heat. It comes together in seconds while the dumplings cook.
Yes. The filling actually benefits from resting, so you can make it up to a day ahead and keep it tightly covered in the refrigerator. This lets the garlic, ginger, and soy flavors meld. Just give it a quick stir before wrapping the dumplings.
Craving more takeout favorites at home? Try our better than takeout chicken fried rice next.
Pork Dumplings
Ingredients
Dumpling filling:
- 1/2 pound ground pork at most 20% fat, don’t use lean ground pork
- 1 small egg or 1 large egg yolk
- ¼ cup chives chopped
- 2 teaspoon light soy sauce
- ½ tablespoon cornstarch
- ½ teaspoon fresh garlic minced
- ½ teaspoon fresh ginger minced
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
For assembly:
- round gyoza wrappers
- water
For steaming:
For pan frying:
- vegetable oil
- water
Dumpling sauce:
- 1/4 cup light soy sauce
- 1/4 cup warm water
- 2 & 1/2 tablespoons granulated sugar
- 2 tablespoons green onion white part only, chopped
- 2 teaspoons Chinese black vinegar or balsamic vinegar
Instructions
For the filling:
- In a mixing bowl, combine the ground pork, egg, chives, light soy sauce, cornstarch, garlic, ginger, pepper, and salt.1/2 pound ground pork, 1 small egg or 1 large egg yolk, ¼ cup chives, 2 teaspoon light soy sauce, ½ tablespoon cornstarch, ½ teaspoon fresh garlic, ½ teaspoon fresh ginger, ¼ teaspoon ground black pepper, ¼ teaspoon salt
- For the next step, it’s very important to use your hands (not a spoon) to mix all ingredients for 3-4 minutes. Even when the ingredients come together, keep mixing because you want to create a tight texture and not falling apart fillings.
- After mixing, take a small amount of the fillings and cook on the stovetop for taste testing. If you need to adjust seasoning, use salt and pepper.
- Then, wrap the filling bowl tightly with plastic wrap and let it rest for at least 30 minutes (maximum 1 day in the fridge).
Fold the dumplings:
- Work with one piece of gyoza wrappers at a time. Use a damp paper towel or plastic wrap to cover the remaining gyoza to prevent them from drying out.round gyoza wrappers
- Dip your fingers in water or use a pastry brush to moisten the edges of the gyoza.water
- Place a small amount of the filling in the middle of the gyoza (around 1 to 2 teaspoons).
- You can simply fold the dumplings in half and press the edges together or proceed with the more advanced technique below.
- Put the gyoza with filling on one hand, use your fingers (thumb and index) from the other hand, and pinch two corner edges together.
- Then, slightly turn the dumpling and use your index finger to lift the other edge up and pinch toward the middle.
- Ensure to get rid of all the air inside the dumpling before sealing all the edges tightly together.
- You might need more water if necessary; just remember to use it in a small amount at a time to prevent the gyoza skin from breaking. It’ll take some time for you to get used to the folding. The more you fold, the better you will get.
Steaming:
- Set up a steamer with water over medium heat and line the upper part of steamer with cabbage leaves/parchment paper.cabbage leaves or parchment paper
- Arrange dumplings about 2 inches apart from each other.
- Use a spray bottle to lightly mist the dumpling’s outer part, or use a pastry brush and lightly brush each dumpling with water before steaming.
- It should take 10 to 15 minutes to steam over medium heat. Don’t let the water boil too hard or you’ll end up with boiled dumplings instead of steamed dumplings.
- Serve hot immediately with the dumpling sauce, fresh chili, or chili oil on the side, and garnish with extra chopped chives if desired.
Pan Frying:
- Place a large skillet over medium heat, and add 2 tablespoons of the vegetable oil.vegetable oil
- You will have to cook in batches. Add some of the dumplings, flat side down into the oil, they should not be touching. Allow to brown for 2-3 minutes.
- Pour in ½ cup water into the skillet, then quickly (be careful as the oil may splatter at you) cover with a lid. Cook until most of the liquid has cooked out, the meat has cooked through and the bottom of the dumplings are golden brown. This will take 4-6 minutes. Repeat with the remaining dumplings.water
For the dumpling sauce:
- In a small bowl, whisk the light soy sauce, water, sugar, onion, and vinegar together and serve with hot steamed dumplings.1/4 cup light soy sauce, 1/4 cup warm water, 2 & 1/2 tablespoons granulated sugar, 2 tablespoons green onion, 2 teaspoons Chinese black vinegar or balsamic vinegar
Notes
- Use a damp paper towel to keep wrappers moist while working.
- Mix the dumpling filling ingredients well to ensure the flavors are evenly distributed.
- Test cook a small portion of the pork mixture to adjust seasoning before wrapping if desired.
- Seal edges tightly with a bit of water to prevent the dumplings from opening during cooking.
- For steamer baskets, line with cabbage leaves or parchment paper to prevent sticking.
- Cook dumplings in small batches to ensure even cooking and prevent them from sticking together.
Nutrition
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