I can never resist these pork cabbage dumplings, with crispy golden bottoms, juicy garlic ginger pork filling, and a dipping sauce that makes every bite impossible to stop at one.

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I’m obsessed with Pork Cabbage Dumplings because they hit every craving at once: crispy bottoms, juicy centers, and that savoury pork filling that makes me immediately reach for another. I love the way ground pork and Napa cabbage turn into something meaty, tender, and ridiculously snackable, especially when dunked in a punchy sauce.

These are the dumplings I want on a Friday night, piled high, with zero shame about how many I can put away. And honestly?

I’m here for the crunch, the chew, and that juicy middle. But the real hook is that golden, crackly bite.

Every single time.

Ingredients

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Ground pork keeps the filling juicy, rich, and honestly pretty satisfying.
Napa cabbage adds tender crunch, plus it lightens up the pork.
Kosher salt helps pull out cabbage water so dumplings don’t get soggy.
Green onions bring a fresh bite without taking over the whole filling.
Garlic makes everything smell like dinner is about to be great.
Fresh ginger adds warmth and keeps the pork from feeling too heavy.
Soy sauce brings salty depth, basically the backbone of the filling.
Shaoxing wine adds that cozy takeout-style flavor you’ll recognize fast.
Sesame oil gives a nutty finish, but a little goes far.
White pepper adds gentle heat that feels warmer than black pepper.
Cornstarch helps the filling hold together instead of falling apart.
Dumpling wrappers make everything neat, chewy, and fun to bite into.
Chili crisp gives the sauce heat, crunch, and big snack energy.
Rice vinegar cuts through the richness so each bite stays bright.
Sesame seeds are optional, but they add a cute little crunch.

Ingredient Quantities

1 pound (450 g) ground pork, preferably 20% fat

1 small Napa cabbage, finely shredded (about 10 ounces or 300 g)

1 teaspoon kosher salt (to draw moisture from cabbage)

3 green onions, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce

1 tablespoon Shaoxing wine or dry sherry

1 tablespoon toasted sesame oil

1/2 teaspoon granulated sugar

1/4 teaspoon white pepper

1 tablespoon cornstarch

2 tablespoons vegetable oil (for cooking)

40 round dumpling wrappers (3 to 3.5 inch)

2 tablespoons water (for sealing wrappers)

For the dipping sauce: 3 tablespoons soy sauce

For the dipping sauce: 2 tablespoons rice vinegar

For the dipping sauce: 1 tablespoon chili oil or chili crisp

For the dipping sauce: 1 teaspoon toasted sesame oil

For the dipping sauce: 1 teaspoon sugar

For the dipping sauce: 1 clove garlic, finely minced

For the dipping sauce: 1 tablespoon chopped green onion

For the dipping sauce (optional): 1 teaspoon toasted sesame seeds

How to Make this

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1. Toss shredded Napa cabbage with 1 teaspoon kosher salt and let sit 10 minutes to draw out moisture, then squeeze out and discard liquid; finely chop the squeezed cabbage if pieces are large.

2. In a large bowl combine ground pork, squeezed cabbage, chopped green onions, minced garlic, minced ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon toasted sesame oil, 1/2 teaspoon sugar, 1/4 teaspoon white pepper and 1 tablespoon cornstarch; mix until evenly combined and slightly tacky.

3. Prepare a small bowl of 2 tablespoons water for sealing and lay out 40 round dumpling wrappers (3 to
3.5 inch) on a lightly floured surface.

4. Spoon about 1 tablespoon of filling into the center of each wrapper, brush the wrapper edge with water, fold and pleat or press to seal, ensuring there are no air pockets and the edges are tightly closed.

5. Heat a large nonstick or cast iron skillet over medium-high heat and add 2 tablespoons vegetable oil, swirling to coat the surface.

6. Place dumplings in a single layer in the skillet, flat side down, in batches without overcrowding; cook until the bottoms are golden brown, about 2 to 3 minutes.

7. Carefully pour in 1/4 cup water per batch (or enough to cover the bottom), immediately cover the skillet and reduce heat to medium; steam until water evaporates and wrappers are tender, about 5 to 6 minutes.

8. Remove the lid and continue cooking uncovered for 1 to 2 minutes to re-crisp the bottoms; transfer cooked dumplings to a plate and repeat with remaining dumplings.

9. Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon chili oil or chili crisp, 1 teaspoon toasted sesame oil, 1 teaspoon sugar, 1 clove minced garlic, 1 tablespoon chopped green onion and optional 1 teaspoon toasted sesame seeds to make the dipping sauce; serve alongside hot dumplings.

Equipment Needed

1. Large mixing bowl
2. Colander or fine mesh strainer (to drain the cabbage)
3. Cutting board
4. Chef s knife
5. Measuring spoons and measuring cups
6. Small bowl for the sealing water
7. Large nonstick or cast iron skillet
8. Spatula or tongs for flipping and transferring dumplings
9. Pastry brush or your finger for brushing wrapper edges (optional)

FAQ

How do I prevent the cabbage from making the filling watery?

After shredding, sprinkle the cabbage with 1 teaspoon kosher salt, let sit 10 minutes, then squeeze out and discard the liquid. You can also briefly pat dry with paper towels before mixing with the meat.

How do I seal the dumplings so they do not open during cooking?

Keep a small bowl of water nearby and moisten the wrapper edge with a fingertip. Press firmly to seal and remove any trapped air. Cornstarch in the filling helps bind juices and reduce slippage.

Can I cook these dumplings other ways besides pan frying?

Yes. Pan fry until the bottoms are brown, add 1/4 cup water, cover and steam until cooked through. You can also boil 3 to 4 minutes or steam in a bamboo steamer for 6 to 8 minutes.

How can I make these ahead or freeze them?

Arrange uncooked dumplings on a tray lined with parchment so they do not touch and freeze until firm, then transfer to a sealed bag for up to 3 months. Cook from frozen, adding a minute or two to the usual cooking time.

What can I use if I do not have Shaoxing wine or rice vinegar?

Substitute dry sherry for Shaoxing wine. For rice vinegar, use apple cider vinegar diluted with a little water to mellow the acidity, keeping the ratio roughly the same.

How do I stop dumplings from sticking to the pan when pan frying?

Use a well heated nonstick or cast iron skillet and enough vegetable oil to coat the base. Place dumplings with a little space between them and do not move until the bottoms are golden. Add water and cover to finish cooking without sticking.

Pork Cabbage Dumplings Recipe Substitutions and Variations

Ground pork: use ground chicken or turkey for a leaner filling, or crumbled firm tofu for a vegetarian option; increase seasoning slightly with soy sauce and sesame oil if using tofu.
Napa cabbage: substitute with finely shredded green cabbage or bok choy; if using bok choy, include both leaves and tender stems and reduce the salt used to draw moisture.
Shaoxing wine or dry sherry: replace with dry sherry if unavailable, or use sake or a mix of rice vinegar plus a pinch of sugar for acidity when cooking wine is not desired.
Round dumpling wrappers: swap for square wonton wrappers trimmed to size or gyoza wrappers; for a gluten free option use store bought rice flour wrappers and adjust pleating technique.

Pro Tips

1. Use pork with about 20 percent fat and keep the meat cold while you mix. The fat gives juicy, flavorful filling and a slightly tacky texture that helps the filling stick to the wrapper.

2. After salting the cabbage, squeeze it hard and then lay it on paper towels to absorb any remaining moisture. Too much water will make the filling runny and the wrappers soggy.

3. Rest the mixed filling in the fridge for 20 to 30 minutes before wrapping. Chilling lets the flavors meld and firms the mixture so it holds together better when you pleat.

4. When sealing, press out air pockets and start with a small amount of filling. A tidy pleat or a simple fork press keeps the dumpling compact and ensures even cooking; wet the wrapper edge lightly so it seals solidly without becoming gummy.

5. Cook in batches and watch the water you add for steaming. Use just enough to cover the bottom of the skillet, cover immediately, and uncover at the end to crisp the bottoms. If the first batch steams too long or stays soggy, lower the heat slightly and reduce the water next time.