Go-To Pork Dumplings Recipe

Dumplings are little pockets of joy soft, juicy, and usually stuffed with something delicious. They’re a staple in so many Asian cuisines, and everyone has their own way of making them.

Prep Time: 40 minutes mins
Cook Time: 15 minutes mins
Servings: 22 Dumplings

Ingredients 

• ▢ 1½ tbsp sesame oil
• ▢ ½ cup finely chopped onion
• ▢ 4 cloves garlic finely diced
• ▢ 1 tbsp minced ginger
• ▢ ½ cup finely chopped celery
• ▢ 10 oz ground pork
• ▢ 1 tbsp shaoxing wine
• ▢ 1 tbsp soy sauce
• ▢ 1 tsp hoisin sauce
• ▢ ½ cup grated carrot
• ▢ A pinch salt
• ▢ 20-24 round dumplings wrappers
• ▢ water
• ▢ neutral oil for pan-frying

Instructions 

Make the Filling

• Heat sesame oil in a large skillet over medium-high heat.
• Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
• Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
• Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
• Mix in grated carrot and a pinch of salt. Cook 1 minute more
• Transfer filling to a bowl and cool completely before assembling.

⁠Assemble the Dumplings

• Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
• Moisten the edge of the wrapper with water.
• Fold into a half-moon and press edges firmly to seal.
• Place on a parchment-lined tray, not touching.

Cook the Dumplings

Method 1: Pan-Fry

• Heat neutral oil in a nonstick skillet over medium heat.
• Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
• Pour in ¼ cup (60 ml) water and cover immediately.
• Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
• Uncover and cook 1–2 minutes to re-crisp bottoms. Serve

Method 2: Steam

• Line steamer with perforated parchment or lightly oil it.
• Arrange dumplings with ½-inch space between each.
• Place steamer over simmering water (not touching dumplings).
• Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.

Notes

 Little Secrets for Irresistible Dumplings.

• Let it chill, babe. Hot filling = soggy wrappers and broken hearts. Let everything cool completely before you start wrapping — trust me on this one.
• Freeze now, thank yourself later. Lay them on a tray (not touching!), freeze until solid, then bag them up. Cook straight from frozen — just steam a few minutes longer and you’re golden.
• That dipping sauce? Make it dance. Soy sauce + rice vinegar + a drop of sesame oil. Add chili garlic sauce or scallions if you’re feeling flirty.
• Don’t touch that pan. Once they’re in, let them sizzle until golden. No poking. No flipping. Just let the magic happen.
• Plan ahead like a dumpling queen. You can make the filling up to two days in advance. Just stash it in the fridge and you’re halfway there.
• Feeling wild? Swap the pork for ground chicken, turkey, or chopped shrimp. They all work beautifully — just keep the method the same.

Nutrition

Calories: 51kcal |
Carbohydrates: 1g |
Protein: 2g |
Fat: 4g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 2g |
Cholesterol: 9mg |
Sodium: 74mg |
Potassium: 56mg |
Fiber: 0.1g |
Sugar: 0.3g |
Vitamin A: 12IU |
Vitamin C: 1mg |
Calcium: 5mg |
Iron: 0.2mg |

Nutrition information is automatically calculated, so should only be used as an approximation.