These homemade pork dumplings are packed with savory umami flavors. Make a batch and serve with our amazing sweet dipping sauce that perfectly complements the dumplings.
This pork dumplings recipe is a recipe created by our video producer, Pachee. We’re grateful to be able to learn authentic Asian cooking from one of our very own!
Pachee’s Pork Dumplings
From Pachee: When my fiancé and I were living in Spain, I found myself craving Asian dishes (I am Hmong) when I missed home, so I decided to teach myself how to make pork dumplings because I was able to find dumpling wrappers at the local market.
It ended up being such a fun recipe to make with friends and to serve as a tapas dish while we lived in Spain. I still make them now that we’re back in the states, and am so excited to share my recipe with you!
Ingredients You Need
for the pork dumplings
- Ground pork
- Minced garlic
- Green onion
- Minced fresh ginger
- Soy sauce
- Oyster sauce
- Dumpling wrappers (we used THIS brand)
Dipping Sauce
- Soy sauce
- Sweet and tangy rice vinegar (we used this one)
- Minced green onion
Whenever making an Asian-inspired recipe like this one, we like to support our local Asian grocery store and we hope you’ll do the same thing!
How to Make Pork Dumplings
For the full recipe, scroll down to the recipe card for a list of ingredients and instructions.
Begin by adding the pork, garlic, ginger, soy sauce, and oyster sauce to a large bowl and combine all of the ingredients with a wooden spoon or your hands.
Set a small bowl of water next to your assembling station.Place 1 tablespoon of the pork mixture into the middle of the dumpling wrapper.
Use your finger to wet half of the edge of the dumpling wrapper. Fold the dumpling in half and pinch the edges tightly together. Be sure the pork mixture can not escape the wrapper. Repeat until all the wrappers and pork mixture have been used.
Bring a large pot of water to a rolling boil. Place 6-10 dumplings into the boiling water at a time. Give the dumplings a gentle stir so they do not stick together. Be sure not to overcrowd the pot.
When the dumplings float to the top of the pot allow the dumplings to cook for an additional 2-3 minutes. Remove the dumplings with a slotted spoon. Set the cooked dumplings aside. Repeat this step until all of the dumplings are cooked.
Make the dipping sauce by whisking together the soy sauce, rice vinegar, and minced green onion.
Next, heat a large skillet over medium/high heat, and add oil to the pan. Be sure the oil is coating the bottom of the skillet.
When the oil is fragrant, add a layer of dumplings to the skillet and fry for 1-2 minutes or until brown. Flip the dumplings and fry the other side for another minute.
Enjoy the fried dumplings with the dipping sauce as an appetizer or delicious side for a main meal.
Tips for Making Pork Dumplings
Can you freeze pork dumplings? Absolutely! This is a great recipe to prep as a large batch and then freeze for later.
We recommend assembling the dumplings and then placing on a parchment paper lined baking sheet in the freezer. Once the dumplings are completely frozen, place in a freezer safe bag and store in the freezer for up to 3 months.
Pachee’s recipe for
Pad Krapow (Thai Basil Stir Fry)
Try it!
Store any leftover pork dumplings in an airtight container in the fridge for up to 3 days. We do not recommend freezing these pork dumplings after they have been pan fried.
More of our Favorite…
Asian-Inspired Recipes
- Instant Pot Beef Stroganoff
- Easy Beef Stroganoff
- Slow Cooker Beef Stroganoff
- Mushroom Stroganoff
- 1-lb. ground pork
- 3 cloves garlic, peeled and minced
- 1 green onion, sliced into thin rounds
- 1 tablespoon freshly minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 25 dumpling wrappers (we used THIS brand)*
- 2 tablespoons olive oil (for browning)
Dipping Sauce
- ¼ cup low sodium soy sauce
- 1 tablespoon sweet and tangy rice vinegar (we used this one) You can also use regular rice vinegar.
- 1 green onion, minced
- Begin by adding the pork, garlic, ginger, soy sauce, and oyster sauce to a large bowl and combine all of the ingredients with a wooden spoon or your hands.
- Assemble the dumplings. Set a small bowl of water next to your assembling station. Place 1 tablespoon of the pork mixture into the middle of the dumpling wrapper. Use your finger to wet half of the edge of the dumpling wrapper. Fold the dumpling in half and pinch the edges tightly together. Be sure the pork mixture can not escape the wrapper. Repeat until all the wrappers and pork mixture have been used.
- Bring a large pot of water to a rolling boil. Place 6-10 dumplings into the boiling water at a time. Give the dumplings a gentle stir so they do not stick together. Be sure not to overcrowd the pot.
- When the dumplings float to the top of the pot allow the dumplings to cook for an additional 2-3 minutes. Remove the dumplings with a slotted spoon.* Set the cooked dumplings aside. Repeat this step until all of the dumplings are cooked. Set aside.
- Make the dipping sauce by whisking together the soy sauce, rice vinegar, and minced green onion.
- Next, heat a large skillet over medium/high heat. Add oil to the pan. Be sure the oil is coating the bottom of the skillet.
- When the oil is fragrant, add a layer of dumplings to the skillet and fry for 1-2 minutes or until brown. Flip the dumplings and fry the other side for another minute. Remove when both sides are browned.
- Enjoy the fried dumplings with the dipping sauce.
Keywords: pork dumplings
Photography: photos taken in this post are by Erin from The Wooden Skillet.
Original Article
