Name: Homemade Pork Dumplings
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb lean ground pork; 4 large napa cabbage leaves minced; 6 stalks green onions minced; 7 shiitake mushrooms minced (rehydrated if dried); ½ cup bok choy minced; ½ cup bamboo shoots minced; 2 cloves garlic minced; 3 tbsp fresh ginger minced; 3 tbsp soy sauce; 2 tbsp cornstarch; 1 tbsp sesame oil; 2 tsp sriracha optional; 36 wonton wrappers; 2 tbsp vegetable oil; Water as needed; Soy sauce for serving; Green onions for garnish (optional); 4 tbsp low sodium soy sauce; 1 ½ tbsp rice vinegar; 1 ½ tbsp rice wine; 1 tsp chili oil or chili paste optional

I adore these Pork Dumplings because they balance juicy pork filling with fresh veggies, wrapped in tender wonton skins and cooked to golden perfection.

Whether steamed or pan-fried, they’re always a crowd-pleaser.

Why I Love This Recipe

Juicy pork with plenty of fresh veggies for texture and flavor.

Versatile cooking methods: pan-fry for crispiness or steam for softness.

Easy to freeze and enjoy later—perfect for meal prep.

Homemade potsticker sauce adds tangy, spicy balance.

Simple ingredients with an authentic taste.

What You’ll Need (Ingredient Highlights)

Lean ground pork — the main protein, tender and flavorful.

Napa cabbage, green onions, shiitake mushrooms — add freshness and depth.

Wonton wrappers — classic dumpling skins.

Sesame oil and soy sauce — key umami seasonings.

Potsticker sauce ingredients — soy sauce, rice vinegar, rice wine, chili oil.

Pro Tips Before You Start

Mince veggies finely for an even filling texture.

Use water to seal wrappers firmly to prevent leaks.

Freeze dumplings on a tray first, then bag to prevent sticking.

Don’t overcrowd the pan when frying for even browning.

Serve potstickers with dipping sauce for authentic flavor.

How to Make Homemade Pork Dumplings

Step 1: Prepare the Pork Filling
In a large bowl, combine ground pork, minced napa cabbage, green onions, shiitake mushrooms, bok choy, bamboo shoots, garlic, ginger, soy sauce, cornstarch, sesame oil, and sriracha if using.

Mix until well combined.

Step 2: Form the Dumplings
Prepare a clean workspace with wonton wrappers, pork filling, a bowl of water, and chopsticks.

Place about 1 tablespoon filling in the center of each wrapper.

Wet your finger and run it around the edges of the wrapper.

Fold and pinch to seal.

For round wrappers, fold into half-moons.

For square wrappers, fold into purse shapes.

Step 3: Freeze Dumplings (Optional)
Place formed dumplings in a single layer on a cookie sheet.

Freeze for about 30 minutes, then transfer to a ziplock bag for up to 3 months storage.

Step 4: Pan-Fry Dumplings
Heat vegetable oil in a large skillet over medium-high heat.

Arrange dumplings in an even layer and fry until bottoms are golden brown.

Add water, cover with a tight lid, and steam until water evaporates.

Remove lid, reduce heat to medium-low, cook 2 more minutes, then serve.

Step 5: Steam Dumplings (Alternative)
Place dumplings in a steamer basket lined with cabbage leaves or parchment paper.

Steam on medium heat for about 8 minutes until cooked through.

Step 6: Make the Potsticker Sauce
Whisk together soy sauce, rice vinegar, rice wine, and chili oil.

Serve in a shallow bowl for dipping.

Store leftovers in the fridge up to one week.

What to Serve It With

Steamed rice or fried rice

Asian-style slaw or cucumber salad

Hot tea or sake

Variations / Substitutions

Use ground chicken or turkey instead of pork.

Add chopped water chestnuts for crunch.

Adjust chili oil for milder or spicier sauce.

Substitute wonton wrappers with dumpling wrappers if preferred.

Storage & Leftovers

Freeze uncooked dumplings up to 3 months.

Refrigerate cooked dumplings up to 3 days.

Reheat by pan-frying or steaming for best texture.

FAQs

Can I make dumplings ahead and freeze them?
Yes, freeze on a tray first, then store in bags for up to 3 months.

What if my dumplings fall apart while cooking?
Make sure to seal the edges well with water and avoid overcrowding the pan.

Can I steam and then pan-fry dumplings?
Absolutely, steaming first then a quick pan-fry creates a crispy bottom.

Is sriracha necessary in the filling?
No, it’s optional but adds a nice spicy kick.

Can I use dried shiitake mushrooms?
Yes, soak them in warm water before chopping.

How do I know when dumplings are cooked?
Cook until the filling is no longer pink and wrappers are tender or crispy.

Can I make potsticker sauce in advance?
Yes, store it in the fridge for up to one week.

Final Thoughts

These homemade pork dumplings are a fantastic way to bring authentic Asian flavors to your kitchen.

Easy to make, perfect to freeze, and utterly delicious when dipped in the tangy potsticker sauce, they’ll become a staple in your meal rotation.