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95% would make again

20-Minute Crispy Pork Dumplings

If you’re looking for a quintessential crispy dumpling recipe this is it! This is how to make flavorful and easy dumplings in under 20 minutes. First they’re pan fried to create the iconic crispy bottom and then water is added to finish cooking them with steam. Yum!

Tasty Team
September 08, 2021
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

20-Minute Crispy Pork Dumplings
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 24 dumplings

Dumplings

  • ⅓ cup napa cabbage (35 g), finely chopped
  • ½ lb ground pork (225 g)
  • 1 tablespoon grated fresh ginger
  • 2 scallions, thinly sliced
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon shaoxing wine
  • 2 teaspoons cornstarch
  • ½ large egg, beaten
  • kosher salt
  • all purpose flour, for dusting
  • 24 dumpling wrappers
  • 6 tablespoons water, divided, plus more for sealing dumplings
  • 1 tablespoon vegetable oil

Dipping Sauce

  • 1 teaspoon chile crisp
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons black vinegar
  • ½ teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon grated fresh ginger

For Garnish

  • 1 scallion, thinly sliced
  • toasted sesame seed

Nutrition Info

  • Calories 70
  • Fat 3g
  • Carbs 6g
  • Fiber 0g
  • Sugar 0g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
  2. Lightly dust a baking sheet with flour.
  3. Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
  4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
  5. Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
  6. Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
  7. Enjoy!

Ingredients

for 24 dumplings

Dumplings

  • ⅓ cup napa cabbage (35 g), finely chopped
  • ½ lb ground pork (225 g)
  • 1 tablespoon grated fresh ginger
  • 2 scallions, thinly sliced
  • 1 teaspoon low sodium soy sauce
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon shaoxing wine
  • 2 teaspoons cornstarch
  • ½ large egg, beaten
  • kosher salt
  • all purpose flour, for dusting
  • 24 dumpling wrappers
  • 6 tablespoons water, divided, plus more for sealing dumplings
  • 1 tablespoon vegetable oil

Dipping Sauce

  • 1 teaspoon chile crisp
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons black vinegar
  • ½ teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon grated fresh ginger

For Garnish

  • 1 scallion, thinly sliced
  • toasted sesame seed

Nutrition Info

  • Calories 70
  • Fat 3g
  • Carbs 6g
  • Fiber 0g
  • Sugar 0g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
  2. Lightly dust a baking sheet with flour.
  3. Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
  4. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
  5. Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
  6. Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
  7. Enjoy!
20-Minute Crispy Pork Dumplings

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