My Go

There’s something dangerously satisfying about biting into one of these Pork Dumplings — the crispy bottom, that juicy pork filling, the soft chew of the wrapper… It’s all just too good.

I make them when I’m craving something warm, golden, and just a little indulgent. The best part? No complicated folds, no fancy ingredients — just a simple, flavor-packed recipe that always hits the spot. And yes, they freeze beautifully (but I doubt you’ll have any left) .

• Why I’m Obsessed
• Key Ingredients That Make Them Shine
• It’s Dumpling Time!
• FAQs
• My Go-To Pork Dumplings Recipe

Why I’m Obsessed

I’m going to tell you the secret about these Dumplings . It’s all about layering flavor in every step — from the sautéed aromatics to that juicy pork mixture that gets better the longer it sits. Cooking the filling first adds a great deal of depth (and helps with sealing, too — no leaks here!).

The wrappers get that dreamy contrast of crisp and soft, thanks to the pan-steam combo that never fails me. You don’t need fancy folds, a bamboo steamer, or any secrets from a dumpling master. Just this recipe, a little patience, and maybe someone to fight over the last one with.

Key Ingredients That Make Them Shine

Just a few simple things — nothing wild, but each one does its part.

• Ground pork : Juicy, rich, and the heart of every bite.
• Ginger & garlic : Warm, fragrant, and totally essential.
• Soy sauce : Salty, savory, and perfectly balanced.
• Hoisin sauce : A little sweet, a little smoky — it ties everything together.
• Dumpling wrappers : Store-bought and ready to wrap up all that flavor.

Note : Find the full list of ingredients and measurements in the Recipe Card .

It’s Dumpling Time!

No tricks, no stress — just juicy, golden dumplings coming together step by step.

1. Start with the aromatics . Heat sesame oil in a skillet, then add onion, garlic, ginger, and celery. Sauté until everything is soft and golden.

1. Add the pork. Toss in the ground pork and break it up with a spatula. Cook until browned and no longer pink.

1. Deglaze and season . Pour in Shaoxing wine, then stir in soy sauce and hoisin. Scrape up all those golden bits — they’re flavor.

1. Carrot goes in . Add grated carrot and a pinch of salt. Just one minute more to bring it all together.

1. Cool it completely . Transfer the filling to a bowl and let it cool. This is non-negotiable — warm filling = broken dumplings.

1. Time to fold . Scoop some filling onto a wrapper, wet the edges, and fold into a half-moon. Press to seal.

1. Ready to cook . Place them on a parchment-lined tray. Don’t let them touch — they’re clingy when raw.

1. Pan-fry for crispy bottoms . Add oil to a nonstick skillet. Fry the dumplings flat-side down until deep golden.

1. Steam it up . Add a splash of water, cover, and let them steam until cooked through and soft on top.

1. Re-crisp and serve. Uncover and let the bottoms crisp back up. Serve hot with dipping sauce and try not to eat them all yourself.

These dumplings are a whole vibe on their own, but if you’re dreaming up a full cozy spread, here’s how I love to pair them:

Try them with a plate of Sesame Beef Stir Fry (hello, flavor), or toss together a quick Chicken Chow Mein — noodles make everything better. Feeling something fresh? The Avocado Feta Cucumber Salad is crisp, creamy, and a perfect match. And if you’re really going for it… Add Sticky Chinese Barbecue Pork Belly on the side. Trust me.

Totally. Just line them up (not touching!) on a tray, freeze until solid, then stash in a freezer-safe bag. You can cook them straight from frozen — just steam a few extra minutes.

Absolutely. Ground chicken, turkey, or even chopped shrimp all work beautifully — just keep the sautéing step to build flavor.

Nope! Steaming works too — they’ll be soft and pillowy with no crispy bottom. Still dreamy, just a little gentler.

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IngredientsUSMetric1x2x3x

• ▢ 1½ tbsp sesame oil
• ▢ ½ cup finely chopped onion
• ▢ 4 cloves garlic finely diced
• ▢ 1 tbsp minced ginger
• ▢ ½ cup finely chopped celery
• ▢ 10 oz ground pork
• ▢ 1 tbsp shaoxing wine
• ▢ 1 tbsp soy sauce
• ▢ 1 tsp hoisin sauce
• ▢ ½ cup grated carrot
• ▢ A pinch salt
• ▢ 20-24 round dumplings wrappers
• ▢ water
• ▢ neutral oil for pan-frying

Instructions

Make the Filling

• Heat sesame oil in a large skillet over medium-high heat.
• Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
• Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
• Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
• Mix in grated carrot and a pinch of salt. Cook 1 minute more
• Transfer filling to a bowl and cool completely before assembling.

⁠Assemble the Dumplings

• Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
• Moisten the edge of the wrapper with water.
• Fold into a half-moon and press edges firmly to seal.
• Place on a parchment-lined tray, not touching.

Cook the Dumplings

Method 1: Pan-Fry

• Heat neutral oil in a nonstick skillet over medium heat.
• Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
• Pour in ¼ cup (60 ml) water and cover immediately.
• Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
• Uncover and cook 1–2 minutes to re-crisp bottoms. Serve

Method 2: Steam

• Line steamer with perforated parchment or lightly oil it.
• Arrange dumplings with ½-inch space between each.
• Place steamer over simmering water (not touching dumplings).
• Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.

Notes

• Let it chill, babe. Hot filling = soggy wrappers and broken hearts. Let everything cool completely before you start wrapping — trust me on this one.
• Freeze now, thank yourself later. Lay them on a tray (not touching!), freeze until solid, then bag them up. Cook straight from frozen — just steam a few minutes longer and you’re golden.
• That dipping sauce? Make it dance. Soy sauce + rice vinegar + a drop of sesame oil. Add chili garlic sauce or scallions if you’re feeling flirty.
• Don’t touch that pan . Once they’re in, let them sizzle until golden. No poking. No flipping. Just let the magic happen.
• Plan ahead like a dumpling queen . You can make the filling up to two days in advance. Just stash it in the fridge and you’re halfway there.
• Feeling wild ? Swap the pork for ground chicken, turkey, or chopped shrimp. They all work beautifully — just keep the method the same.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

My Go-To Pork Dumplings Recipe

Ingredients

• 1½ tbsp sesame oil
• ½ cup finely chopped onion
• 4 cloves garlic finely diced
• 1 tbsp minced ginger
• ½ cup finely chopped celery
• 10 oz ground pork
• 1 tbsp shaoxing wine
• 1 tbsp soy sauce
• 1 tsp hoisin sauce
• ½ cup grated carrot
• A pinch salt
• 20-24 round dumplings wrappers
• water
• neutral oil for pan-frying

Instructions

Make the Filling

• Heat sesame oil in a large skillet over medium-high heat.
• Add onion, garlic, ginger, and celery. Sauté for 8–10 minutes until soft and translucent.
• Add ground pork. Break it into fine crumbles and cook for 5–7 minutes until browned.
• Pour in Shaoxing wine to deglaze. Stir in soy sauce and hoisin sauce.
• Mix in grated carrot and a pinch of salt. Cook 1 minute more
• Transfer filling to a bowl and cool completely before assembling.

⁠Assemble the Dumplings

• Place 1.5 tsp of cooled filling in the center of a dumpling wrapper.
• Moisten the edge of the wrapper with water.
• Fold into a half-moon and press edges firmly to seal.
• Place on a parchment-lined tray, not touching.

Cook the Dumplings

Method 1: Pan-Fry

• Heat neutral oil in a nonstick skillet over medium heat.
• Place dumplings flat-side down in a single layer. Fry 2–3 minutes until golden brown
• Pour in ¼ cup (60 ml) water and cover immediately.
• Reduce heat to medium-low. Steam 5–7 minutes until cooked through.
• Uncover and cook 1–2 minutes to re-crisp bottoms. Serve

Method 2: Steam

• Line steamer with perforated parchment or lightly oil it.
• Arrange dumplings with ½-inch space between each.
• Place steamer over simmering water (not touching dumplings).
• Cover and steam 8–10 minutes until wrappers are translucent and filling is hot.

Notes

• Let it chill, babe. Hot filling = soggy wrappers and broken hearts. Let everything cool completely before you start wrapping — trust me on this one.
• Freeze now, thank yourself later. Lay them on a tray (not touching!), freeze until solid, then bag them up. Cook straight from frozen — just steam a few minutes longer and you’re golden.
• That dipping sauce? Make it dance. Soy sauce + rice vinegar + a drop of sesame oil. Add chili garlic sauce or scallions if you’re feeling flirty.
• Don’t touch that pan . Once they’re in, let them sizzle until golden. No poking. No flipping. Just let the magic happen.
• Plan ahead like a dumpling queen . You can make the filling up to two days in advance. Just stash it in the fridge and you’re halfway there.
• Feeling wild ? Swap the pork for ground chicken, turkey, or chopped shrimp. They all work beautifully — just keep the method the same.

Nutrition

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