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Easy Homemade Pork and Cabbage Dumplings

Enjoy a comforting and flavorful dumpling dinner with this easy-to-follow recipe. Learn to make your own dough and filling, then choose your favorite cooking method: boiling, steaming, or pan-frying for delicious potstickers. Customize the filling with your favorite proteins and vegetables for a truly personalized meal.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup hot water
  • 1/2 teaspoon salt
  • 1 pound ground pork
  • 1 cup finely chopped Napa cabbage
  • 1/4 cup chopped green onions
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Shaoxing wine optional
  • Salt and pepper to taste
  • Soy sauce for dipping
  • Rice vinegar for dipping
  • Sesame oil for dipping
  • Chili oil optional
  • Chopped green onions for garnish

Equipment

  • Large bowl
  • Chopsticks or fork
  • Lightly floured surface
  • Damp cloth or plastic wrap
  • Rolling Pin
  • Small Bowls
  • large pot
  • Bamboo steamer or regular steamer basket
  • Parchment paper or cabbage leaves
  • large skillet
  • measuring cups and spoons
  • Kitchen towel
  • Dumpling press (optional)

Method
 

  1. Combine flour and salt in a large bowl.
  2. Gradually pour in the hot water, mixing with chopsticks or a fork.
  3. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Add flour if too sticky.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  5. Finely chop the Napa cabbage, sprinkle with salt, let sit for 10 minutes, and squeeze out excess moisture.
  6. In a bowl, combine ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and Shaoxing wine (if using).
  7. Mix the filling ingredients thoroughly with your hands.
  8. Cook a small spoonful of the filling and adjust seasoning with salt and pepper.
  9. Divide the dough in half. Roll one half into a long rope and cut into 1-inch pieces.
  10. Roll each piece into a thin circle (3-4 inches).
  11. Place 1-2 teaspoons of filling in the center of each wrapper.
  12. Fold the wrapper in half, pinch edges to seal, and pleat for decoration.
  13. Boil: Drop dumplings into boiling water. Once they float, add 1 cup cold water. Repeat twice. Cook until plump.
  14. Steam: Arrange dumplings in a steamer and steam for 10-12 minutes.
  15. Pan-fry: Cook dumplings flat side down in oil until golden brown. Add 1/2 cup water, cover, and steam until water evaporates. Remove lid and cook until crispy.
  16. Prepare dipping sauce: Combine soy sauce, rice vinegar, sesame oil, and chili oil (if using).
  17. Garnish with chopped green onions and serve hot with dipping sauce.

Notes

Filling Variations: Chicken and vegetable, Shrimp and chive, Vegetarian, Spicy Pork. Dough can be made ahead and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Use water to help seal the dumplings tightly. Don't overcrowd when cooking. Serve with Asian Slaw, Edamame, Miso Soup or Stir-fried Vegetables.