These are pan-fried pork and cabbage dumplings — crispy on the bottom, tender inside, and built from a filling of ground pork, napa cabbage, green onions, sesame oil, fish sauce, and garlic. The filling marinates overnight, which does most of the flavor work before you touch a wrapper. If you want a freezer-friendly batch cook that pays off on busy nights, this is a solid one to have in rotation.
The short version of why this works
Two things carry this recipe. First, salting the cabbage and squeezing out the liquid before mixing it with the pork keeps the filling from turning watery inside the wrapper — wet filling is the main reason dumplings burst or go soggy. Second, the pan-fry-then-steam method (oil to brown the bottom, then a splash of water with the lid on) cooks the pork filling all the way through to a safe 160°F while keeping the wrapper from drying out. You get a crisp base and a fully cooked, juicy interior without any guesswork.
Substitutions that actually work
- Fish sauce: Soy sauce works as a straight swap if fish sauce isn’t in your pantry. Use the same amount. The umami depth is slightly different but still good.
- Ground pork: Ground turkey or chicken both work — just cook to 165°F internal temperature and expect a leaner, less rich result. Ground beef makes a heartier dumpling with a noticeably different flavor profile.
- Napa cabbage: Regular green cabbage is fine. It’s a little tougher, so chop it finer and salt it a bit longer to draw out moisture.
- Sesame oil: Don’t skip this one — it’s doing real work in the seasoning. There’s no neutral substitute that gives the same result.
Storage and reheating
Cooked dumplings keep in the fridge for up to 3 days in an airtight container. To reheat, put them back in a lightly oiled pan over medium heat for 3–4 minutes — they’ll crisp back up on the bottom. Microwaving works but turns the wrapper soft and a little gummy. For freezing, lay uncooked assembled dumplings in a single layer on a lined baking sheet and freeze until solid (about 2 hours), then transfer to a zip bag. Cook straight from frozen — just add an extra minute or two to the steaming step and confirm the filling hits 160°F before serving. Frozen uncooked dumplings keep well for up to 2 months.
What can go wrong
- Filling is wet and the wrapper tears: You didn’t squeeze enough liquid out of the cabbage after salting. Wring it hard in a clean kitchen towel — more than you think is necessary.
- Dumplings stick to the pan and rip when you try to move them: They need more time, not more force. Let them sit undisturbed until the bottom releases naturally — usually 3–4 minutes on medium heat. Skip the garnish of sesame seeds on top before serving — not worth the extra dish.
- The wrapper is gummy and doughy in the middle: Not enough steam time. After adding the water and covering, give it the full time until the water is nearly gone. Lifting the lid early drops the temperature and stalls the cook.
- Filling tastes flat after cooking: The overnight marinade matters more than it seems. A filling mixed and used immediately won’t have the same depth. Even 2–3 hours in the fridge is better than none.
- Dumplings burst open during cooking: The seal wasn’t tight enough, or there was too much filling. Use about one tablespoon of filling per wrapper and press the edges firmly — run a damp finger along the edge before folding to help it bond.
So Delicious Pork And Cabbage Dumplings
Ingredients
TO MAKE THE DUMPLINGS:
2 pounds ground pork (minced pork)
½ head cabbage - shredded
1 medium yellow onion - finely chopped
½ bunch green onions (scallions or green shallots) - chopped
1 medium egg
1½ tablespoon garlic powder
1 teaspoon ground black pepper
3 tablespoons fish sauce
2 tablespoons sesame oil- 1 pack dumpling wrappers - thin square wonton wrappers or thick gyoza/potsticker wrappers
1 pot water
TO MAKE THE DIPPING SAUCE:
2 tablespoons soy sauce- ½ teaspoon sesame oil
½ teaspoon rice vinegar
Instructions
- Combine ground pork, cabbage, onion, green onions, egg, garlic powder, black pepper, fish sauce, and sesame oil. Marinate in the fridge overnight.
- To make wontons, use thin, square wrappers. To make gyoza/potstickers, use the thicker round wrappers (the other wrappers are too thin to withstand the frying process). Freeze them or cook them immediately.
- To boil, bring a pot of water to a boil and drop the dumplings in. Cook for 5-10 minutes or until they float to the top. To pan fry, heat up a tablespoon of oil on medium-high and dry one side of the potstickers until brown. Pour about 1/2 cup of water into the pan and place a lid on it. When it comes to a boil, reduce heat to medium and cook until all the water has evaporated.
Nutrition
Your questions, answered
Can I cook these dumplings straight from the freezer?
Yes — cook them frozen without thawing. Add them to the oiled pan as usual, brown the bottoms, then add a couple extra tablespoons of water and steam with the lid on for a minute or two longer than the fresh version. Check that the pork filling reaches 160°F before eating.
How do I know when the pork filling is fully cooked?
The most reliable way is a quick-read thermometer pushed into the center of one dumpling — you’re looking for 160°F for pork. If you don’t have a thermometer, cut one open: the filling should be completely opaque with no pink remaining.
Do I have to marinate the filling overnight, or can I skip it?
You can skip it if you’re short on time, but the flavor will be noticeably milder. Even 2–3 hours in the fridge makes a real difference — the salt and seasonings need time to work into the meat and cabbage.
My wrappers keep drying out and cracking before I finish folding. What am I doing wrong?
They’re exposed to air too long. Keep the stack of wrappers covered with a damp paper towel while you work, and only pull one out at a time. If they’ve already dried, a very light mist of water and a minute under the damp towel can bring them back.
Can I steam these instead of pan-frying?
Absolutely — steaming works well and is actually faster if you have a bamboo or metal steamer basket. Line the basket with parchment or cabbage leaves so they don’t stick, steam over boiling water for about 8–10 minutes, and check that the filling hits 160°F. You won’t get the crispy bottom, but the wrapper stays soft and tender throughout.
If you liked this one
- Crispy Pork Dumpling Delight
- Spiced Lamb Pumpkin Dumplings
- Authentic Szechuan Dan Dan
- Japanese Pork Lettuce Cups
