Sweet Pork Dumplings (2024)

Pork Dumplings are ground pork, cabbage, and sweet ginger-filled dough wraps that are scrumptious fried or steamed. They are traditionally served with a super easy Asian dipping sauce.

If you have a big family, you had better double the recipe because you will find your family eating them faster than you can make them!

Have you ever tried Asian dumplings, also known as potstickers? They are absolutely divine. They are the perfect light dinner or holiday appetizer. These sweet Pork Dumplings are stuffed with ground pork, finely chopped napa cabbage, freshly grated ginger, and garlic. They can either be pan-fried in a little sesame oil or steamed in a bamboo steamer basket.

Where can I find Asian dumpling wrappers?

Depending on your regional lingo and how the dumpling (aka potstickers) are cooked, you should refer to the wrappers as dumplings or potsticker wrappers. They are round and are very similar to wonton wrappers. They can be found in the refrigerated section of the produce department of most finer grocery stores, usually next to the organic herbs. Wonton wrappers can be substituted though they lack a thin edge and will be difficult to pleat. Make sure to call around before running out for the dumpling wraps.

What is the difference between a dumpling and a potsticker?

It is all in the cooking. Dumplings are either fried or steamed, while potstickers are both fried and steamed. However, the product before cooking is exactly the same thing. Both dumplings and potstickers are absolutely scrumptious, and if you have never had them homemade, you really need to give them a whirl.

Can Pork Dumplings be frozen?

Yes, uncooked dumplings (aka potstickers) can be prepared ahead of time and frozen. Place on parchment or aluminum-covered baking sheets. Make sure the dumplings are in a single layer and are not touching. Place in the freezer until frozen solid. Once frozen, transfer to a freezer bag and store for up to three months.

See how delicious they look steamed. Dip themin my delicious dipping sauce, and you will find yourself shoveling them as fast as your family!

How to make Pork Dumplings.

Combine beaten egg, ground pork, cabbage, ginger, garlic, soy sauce, mirin, sesame oil, and chopped chives in a medium bowl. After mixing, place them in the refrigerator for thirty minutes.

Holding the wrapper in one hand, dip your index finger on your free hand in cold water. Moisten half of the wrap with that finger making a 180-degree circle around the edge of the wrap that is furthest from you. Now place a rounded teaspoonful of the meat mixture in the middle. Fold over and gently seal one end to the other making small pleats as you go. Press the wrap together to close tightly. Practice a few times, and you will have it. Now they are ready to be cooked. Please see the cooking options.

For the sauce, mix soy sauce, mirin, and sesame oil in a small bowl to serve with the dumplings. Sprinkle several tablespoons of chopped green onion in the sauce.

Cooking options for Pork Dumplings!

1. Add a couple of tablespoons of vegetable oil to a large skillet over medium heat. Add a batch of about ten of the dumplings and cook until browned on one side, approximately 2-3 minutes. Add 2/3 cup of water to the skillet, cover, and cook for 3 minutes. Uncover the pan flip the dumplings, and cook until the water is gone and the other side of the dumpling has browned; approximately 3-5 minutes. This is my preferred method.
2. Place dumplings in a steamer and cook for 7-8 minutes. You can also steam them in a bamboo steamer. Place lettuce on the bottom of the steamer. Place the dumpling on top of the lettuce. Cover the bamboo steamer and place it over a pot of simmering water. Cook for 12-15 minutes, checking several times.

Both of these methods require more time if frozen. I like to set the Pork Dumplings on the counter in a single layer to start thawing while I make the sauce and get the water simmering if I am going to steam them.

Other delicious appetizers you will love!

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This post was originally published on May 31, 2015, and was republished on October 22, 2018, with new content.

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