By The foodoodle kitchen · Published September 20, 2026
Pork Dumplings
A weekend project: pork and cabbage dumplings folded by hand, pan-fried or steamed; a party dish.
Serves 4 · Prep 30 min · Cook 15 min · 45 min total · Medium
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Ingredients
- 450 g Ground pork
- 150 g Cabbage, finely chopped
- 3 Green onions, finely chopped
- 1 tbsp Fresh ginger, grated
- 2 cloves Garlic, minced
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Salt
- 0 pinch black pepper (optional)
- 20 Dumpling wrappers
- 60 ml Water
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Method
- In a large bowl, mix the ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, salt, and black pepper until well combined. 5 min
- Place a dumpling wrapper on a clean surface. 0 min
- Spoon about 1 tablespoon of filling onto the center of the wrapper. 0 min
- Moisten the edges of the wrapper with water. 0 min
- Fold the wrapper in half to enclose the filling and pinch the edges to seal, forming pleats if desired. 10 min
- Repeat with remaining wrappers and filling until complete. 10 min
- To cook, heat a non-stick skillet over medium heat and add a bit of oil. 2 min
- Arrange dumplings in the skillet and fry for 2–3 minutes until the bottoms are golden. 3 min
- Add water to the skillet (enough to cover the bottom) and cover with a lid. 1 min
- Steam for another 5 minutes until water is evaporated and dumplings are cooked through. 5 min
