Easy Pork and Cabbage Dumplings (Video)

Crispy and juicy dumplings packed with savory pork, tender cabbage, and a hint of scallion and ginger, making them perfect for snacking, sharing, or a quick satisfying meal! Serve them with your favorite dipping sauce or chili oil.

If you like dumplings, check out my KOREAN KIMCHI MANDU DUMPLINGS RECIPE and SPICY WONTONS WITH CHILI OIL, and CRISPY RICE PAPER DUMPLINGS RECIPE.

For me, there is something so comforting about biting into a hot, crispy-bottomed dumpling with savory juicy filling inside. Pork and cabbage dumplings have always been a taste of home and a memory from my childhood. Growing up in an Asian household, dumplings were always in our freezer, ready to be steamed, boiled, or pan-fried. My mom would make a big batch of dumplings, freeze them, then transfer them to bags, ready for any time we needed a quick meal. Dumplings were never just food in our family, they were an experience, something to share and savor.

Mom’s Secret Ingredient: Scallion and Ginger-Infused Water

What I love about my mom’s dumplings is how incredibly juicy they are. Her secret? A scallion and ginger-infused water, which she adds to the meat filling. I never knew how she got her dumplings to taste so juicy until I started making them myself. The infusion elevates the flavor, making each bite burst with juicy and savory goodness. Adding scallion and ginger-infused water is totally optional. You can skip this step, but I highly recommend adding it to your dumpling filling!

WATCH PAN-FRIED PORK AND CABBAGE DUMPLINGS RECIPE VIDEO BELOW:

INGREDIENTS:

• Dumpling wrappers
• Ground pork
• Napa cabbage, chopped
• Scallion ginger infused water (optional)
• Garlic, minced
• Ginger, minced
• Green onion, chopped
• Soy sauce
• Shaoxing wine
• Oyster sauce
• Sesame oil
• Sugar
• Salt
• White pepper
• Large egg

HOW TO MAKE PAN-FRIED PORK AND CABBAGE DUMPLINGS:

Prepare the Cabbage

In a bowl, add chopped cabbage and 1 tbsp of salt. Mix and let it sit for 15 minutes. Squeeze the liquid out of the cabbage and set it aside. 

Add Scallion and Ginger-Infused Water

In another bowl, add ground pork. Gradually add scallion ginger infused-water (optional) to the pork and mix until well incorporated. This is my mom’s secret to the juiciest dumplings! 

Prepare the Filling

Add your drained cabbage, garlic, ginger, green onion, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, salt, white pepper, and egg. Mix well until it forms a sticky paste.

HOW TO FOLD DUMPLINGS:

Place 1 tbsp of filling in the center of the wrapper. Wet the edges with water.

Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper. Pinch the edges tightly to seal. 

Pan-Fry the Dumplings

In a pan, heat 2 tbsp of oil over medium high heat. Add the dumplings and fry until the bottom is browned. 

Add 1/2 cup of water, cover with a lid, and let it steam for about 5 minutes, or until the dumplings are cooked through.

Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are crispy. 

Serve

Transfer the dumplings to a plate and serve them with my homemade dumpling dipping sauce or chili oil. Enjoy!

HOW TO STORE/FREEZE DUMPLINGS:

To store and freeze dumplings, follow these 3 simple steps:

1. Place the dumplings on a baking sheet dusted with flour or lined with parchment paper, making sure they are not touching each other.
2. Place the baking try of dumplings in the freezer for 1-2 hours, or until they are solid. This will prevent them from clumping together.
3. Once frozen, transfer the dumplings to an air tight container or zip lock bag and put them back into the freezer. Take them out whenever you are craving dumplings!

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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