Pork Dumplings

These easy Pork Dumplings are juicy and savory with crispy pan-fried bottoms, made with a homemade pork and chive filling and a simple dipping sauce.

Course Appetizer

Cuisine Chinese

Keyword Pork Dumplings

Prep Time 45

Cook Time 15

Chill Time 30

Servings servings

Calories 28kcal

Author Jason Decker

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

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