Crispy Pork and Ginger Dumplings
Crispy Pork and Ginger Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, lean or regular
- 1 cup napa cabbage, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For Assembly and Cooking
- 24 round dumpling wrappers, store-bought
- water, as needed, for sealing wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, optional, for heat
- 1 scallion, thinly sliced, for garnish
Instructions
- 1
Prepare the dumpling filling: In a large bowl, combine the ground pork, finely chopped napa cabbage, grated fresh ginger, minced garlic, thinly sliced scallions, soy sauce, sesame oil, rice vinegar, cornstarch, and black pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
⏱️ 10 min
- 2
Assemble the dumplings: Lay a single dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the pork filling in the center of the wrapper. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to create a half-moon shape. Pinch the edges together firmly to seal, creating small pleats along the sealed edge for a decorative finish and secure seal. Repeat with the remaining filling and wrappers.
⏱️ 25 min
- 3
Prepare for cooking: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Ensure the pan is hot before adding dumplings.
⏱️ 1 min
- 4
Pan-fry the dumplings: Carefully place a single layer of assembled dumplings into the hot skillet, ensuring they do not touch each other. Cook for 2 to 3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 3 min
- 5
Steam the dumplings: Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a tight-fitting lid to trap the steam. Reduce the heat to medium-low and steam for 6 to 8 minutes, or until the pork filling is cooked through and the wrappers appear translucent.
⏱️ 8 min
- 6
Finish cooking: Remove the lid from the skillet. Increase the heat to medium and continue to cook for another 1 to 2 minutes to evaporate any remaining water and allow the dumpling bottoms to re-crisp. Watch carefully to prevent burning.
⏱️ 2 min
- 7
Repeat and serve: Transfer the cooked dumplings to a serving platter. Wipe out the skillet and repeat steps 3-6 with the remaining dumplings, adding more vegetable oil as needed for subsequent batches.
⏱️ 15 min
- 8
Make the dipping sauce: While the dumplings are cooking, whisk together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using) in a small bowl. Garnish with thinly sliced scallion.
⏱️ 2 min
- 9
Serve the crispy pork and ginger dumplings immediately with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork and Ginger Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork, lean or regular
- 1 cup napa cabbage, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
For Assembly and Cooking
- 24 round dumpling wrappers, store-bought
- water, as needed, for sealing wrappers
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon chili garlic sauce, optional, for heat
- 1 scallion, thinly sliced, for garnish
Instructions
- 1
Prepare the dumpling filling: In a large bowl, combine the ground pork, finely chopped napa cabbage, grated fresh ginger, minced garlic, thinly sliced scallions, soy sauce, sesame oil, rice vinegar, cornstarch, and black pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
⏱️ 10 min - 2
Assemble the dumplings: Lay a single dumpling wrapper flat on a clean surface. Place about 1 teaspoon of the pork filling in the center of the wrapper. Dip your finger in water and moisten the entire edge of the wrapper. Fold the wrapper in half to create a half-moon shape. Pinch the edges together firmly to seal, creating small pleats along the sealed edge for a decorative finish and secure seal. Repeat with the remaining filling and wrappers.
⏱️ 25 min - 3
Prepare for cooking: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Ensure the pan is hot before adding dumplings.
⏱️ 1 min - 4
Pan-fry the dumplings: Carefully place a single layer of assembled dumplings into the hot skillet, ensuring they do not touch each other. Cook for 2 to 3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 3 min - 5
Steam the dumplings: Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a tight-fitting lid to trap the steam. Reduce the heat to medium-low and steam for 6 to 8 minutes, or until the pork filling is cooked through and the wrappers appear translucent.
⏱️ 8 min - 6
Finish cooking: Remove the lid from the skillet. Increase the heat to medium and continue to cook for another 1 to 2 minutes to evaporate any remaining water and allow the dumpling bottoms to re-crisp. Watch carefully to prevent burning.
⏱️ 2 min - 7
Repeat and serve: Transfer the cooked dumplings to a serving platter. Wipe out the skillet and repeat steps 3-6 with the remaining dumplings, adding more vegetable oil as needed for subsequent batches.
⏱️ 15 min - 8
Make the dipping sauce: While the dumplings are cooking, whisk together the soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using) in a small bowl. Garnish with thinly sliced scallion.
⏱️ 2 min - 9
Serve the crispy pork and ginger dumplings immediately with the prepared dipping sauce.
⏱️ 1 min