If you’re craving real Chinese flavor, this juicy pan-fried pork dumplings recipe delivers it without unnecessary fuss. Here’s everything you need to make it right at home.
Pork Dumplings, or Jiaozi, are filled with a savory pork and cabbage mixture, folded into delicate wrappers, and pan-fried until golden and crisp on the bottom with a tender steamed top.
Ready in about 60 minutes from start to finish, this intermediate-friendly recipe makes 6 servings and comes together with 11 everyday ingredients. It’s the kind of Chinese dish worth putting into regular rotation.
Why this recipe works:
- The pan-fry-then-steam method gives dumplings a crisp golden bottom and a tender top in one pan.
- Squeezing the salted cabbage dry keeps the filling savory and well-sealed instead of leaking and soggy.
- Folding wrappers and managing the fry-steam step is what makes this intermediate, ready in about 60 minutes.
- Makes 6 servings — freeze extras raw for a quick meal any night.
✅ Quick Tip: Squeezing the salted cabbage very dry is essential — excess moisture in the filling will make the dumplings soggy and hard to seal. Don’t lift the lid too often while steaming — every peek lets heat and moisture escape and adds to the total cooking time.
Serving Suggestions: Serve hot with a soy-vinegar dipping sauce and chili oil on the side.
Juicy Pan-Fried Pork Dumplings
Ingredients:
Instructions
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Before you start, gather and prep all 11 ingredients listed above - wash, chop, measure, and have everything within reach.
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In a bowl, combine ground pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, and salt.
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Mix well.
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Place a spoonful of filling in the center of each dumpling wrapper.
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Wet the edges with water and fold into pleats, sealing tightly.
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Heat vegetable oil in a large nonstick skillet over medium-high heat.
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Arrange dumplings flat-side down in the pan.
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Fry for 2 minutes until the bottoms are golden brown.
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Carefully add water to the pan and cover immediately.
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Steam for 6-7 minutes until the water evaporates and the dumplings are cooked through.
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Taste and adjust the seasoning with more salt, acid, or spice as needed before serving.
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Remove the lid and cook for another minute to re-crisp the bottoms before serving.
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Garnish as desired and serve promptly for the best texture and flavor from your Juicy Pan-Fried Pork Dumplings.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 3g15%
- Cholesterol 45mg15%
- Sodium 520mg22%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Squeezing the salted cabbage very dry is essential - excess moisture in the filling will make the dumplings soggy and hard to seal. Don't lift the lid too often while steaming - every peek lets heat and moisture escape and adds to the total cooking time.
Frequently Asked Questions
Can I freeze dumplings?
Yes, freeze uncooked dumplings on a tray until solid, then transfer to a bag; cook straight from frozen, adding a couple extra minutes.
What's a good dipping sauce for dumplings?
A mix of soy sauce, rice vinegar, a touch of sesame oil, and chili oil is a classic pairing.
Can I steam dumplings instead of pan-frying?
Yes, steam in a bamboo or metal steamer for about 8-10 minutes for a softer, less crispy version.
