Homemade pork dumplings are quick and easy to make, with perfect crispy bottoms and a tender, juicy pork filling inside. Easy to meal prep and freeze well.
- 1 pound ground pork
- 1 egg
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce (or oyster sauce)
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper or white pepper
- 3 cups Chinese chives, finely chopped
- 50 round dumpling wrappers(one 50-piece package)
- 2 tablespoons vegetable oil
- 1/2 cup cold water (more or less depending on size of pan)
- 1 tablespoon white sesame seeds (for garnish)
- 1 tablespoon green onions, finely chopped (for garnish)
For the Vinegar Dipping Sauce:
- 2 tablespoons black vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon green onions, sliced
Make the Filling:
- In a large mixing bowl, add ground pork, egg, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.
- Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.
- Stir in chives until evenly mixed.
Wrap the Dumplings:
- Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
- Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
- Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.
Pan-Fry the Dumplings:
- Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).
- Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
- Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
- Repeat the same steps for another batch of 15 dumplings.
Serve the Dumplings:
- In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.
- Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.
How to make ahead/meal prep frozen dumplings: You’ll love these pork dumplings the day you make them and weeks after — if you freeze them. But don’t cook the dumplings. Instead, place dumplings in a single layer on a large half sheet baking pan lined with parchment paper with enough space between them so that none of the dumplings are touching. Freeze them for an hour up to overnight, then transfer the frozen dumplings to a freezer bag or freezer-safe container. Eat within 3-4 months.
How to make steamed dumplings: To make steamed dumplings instead of potstickers, simply place the uncooked dumplings on a steamer basket over a pot of boiling water. Steam for 15-20 minutes until tender.
How to store fried dumplings: Allow the fried dumplings to cool to room temperature before storing in an airtight container for 4-5 days in the refrigerator.
How to reheat dumplings: If cooked, reheat dumplings in a pan with just a splash of water. If uncooked or frozen, cook dumplings according to recipe instructions.
How to cook from frozen: You can cook these dumplings straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another ¼ cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.
- Prep Time: 45 minutes
- Marinate Time: 20 minutes
- Cook Time: 12-15 minutes (each batch)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese
Keywords: pork dumplings, pork potstickers, pork gyoza, chinese dumplings, chinese pork dumplings