My Go-To Pork Dumplings Recipe

Ingredients

• 22.5 ml (1½ tbsp)sesame oil
• 75 g (½ cup)onion, finely chopped
• 4 cloves, finely dicedgarlic
• 15 ml (1 tbsp)ginger, minced
• 50 g (½ cup)celery, finely chopped
• 283 g (10 oz)ground pork
• 15 ml (1 tbsp)Shaoxing wine
• 15 ml (1 tbsp)soy sauce
• 5 ml (1 tsp)hoisin sauce
• 55 g (½ cup)carrot, grated
• A pinchsalt
• 20–24round dumpling wrappers
• As neededwater
• As neededneutral oil, for pan-frying

Instructions

1. 1

   Soften vegetables

   Heat the sesame oil in a large frying pan over medium-high heat. Add the onion, garlic, ginger and celery and cook for 8–10 minutes, until soft and translucent.

2. 2

   Brown pork

   Add the ground pork, breaking it into fine crumbles as it cooks. Fry for 5–7 minutes, until browned.

3. 3

   Season filling

   Pour in the Shaoxing wine to deglaze the pan, then stir in the soy sauce and hoisin sauce. Mix in the grated carrot and a pinch of salt, and cook for 1 minute more.

4. 4

   Cool filling

   Transfer the filling to a bowl and leave it to cool completely before assembling the dumplings.

5. 5

   Fill wrappers

   Put 1½ teaspoons of cooled filling in the centre of each wrapper. Moisten the edge with water, fold the wrapper into a half-moon and press the edges firmly to seal.

6. 6

   Arrange dumplings

   Place the sealed dumplings on a parchment-lined tray, making sure they do not touch.

7. 7

   Heat the pan

   For the pan-fried method, heat neutral oil in a non-stick frying pan over medium heat.

8. 8

   Fry the bases

   Arrange the dumplings flat-side down in a single layer. Fry for 2–3 minutes, until the bottoms are golden brown.

9. 9

   Steam in pan

   Pour in 60 ml (¼ cup) water and cover the pan immediately. Reduce the heat to medium-low and steam for 5–7 minutes, until cooked through.

10. 10

    Recrisp bottoms

    Uncover the pan and cook for 1–2 minutes more to crisp the bottoms again, then serve.

11. 11

    Prepare steamer

    For the steaming method, line the steamer with perforated parchment or lightly oil it.

12. 12

    Space dumplings

    Arrange the dumplings in the steamer, leaving 1.3 cm (½ inch) between each one.

13. 13

    Steam dumplings

    Set the steamer over simmering water, making sure the water does not touch the dumplings. Cover and steam for 8–10 minutes, until the wrappers are translucent and the filling is hot.

What are pork dumplings?

Dumplings are parcels of dough wrapped around a filling, with many forms and traditions across Asian cuisines. This version uses round wrappers around a pork and vegetable filling, then cooks them by pan-frying and steaming or by steaming alone.

The combination of browned pork, aromatic ginger and garlic, and savoury sauces gives the filling depth, while carrot and celery add vegetable texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 51 calories, 2g protein, 1g carbs, 4g fat.

The pork contributes most of the protein and fat, while the wrappers supply most of the carbohydrates; sesame and neutral oils also add fat. Pair a portion with vegetables or a fresh salad to make a more balanced plate.

Build a savoury filling

Aromatics: Cooking the onion, garlic, ginger and celery until soft gives them time to mellow before the pork goes in. Keep them moving occasionally so they soften without catching.

Seasoning: Shaoxing wine loosens the browned bits from the pan, while soy and hoisin bring savoury, sweet-salty flavour. Add the carrot and salt at the end, as directed, so the carrot keeps some texture.

Cool before wrapping

The filling needs to cool completely before it goes into the wrappers. Warm filling can make the wrappers harder to handle and may interfere with sealing.

Seal: Use a little water around the edge, fold the wrapper into a half-moon and press firmly all the way along the seam. Keep the finished dumplings apart on the tray so they do not stick together.

Choose your cooking method

Pan-frying: Start with a single layer and leave the dumplings undisturbed for 2–3 minutes, until their bases turn golden. Add 60 ml water and cover straight away to trap steam; uncover at the end for 1–2 minutes to bring back the crispness.

Steaming: Leave about 1.3 cm between dumplings and keep the simmering water below the food. Steam for 8–10 minutes, until the wrappers look translucent and the filling is hot.

Check texture and doneness

For the pan method, the base should be golden before you add water, and the dumplings should be cooked through after 5–7 minutes of covered steaming. If you are unsure, check that the pork filling is hot all the way through.

Steamed dumplings are ready when the wrappers have turned translucent and the filling is hot. Avoid lifting the lid repeatedly, as this lets steam escape.

Serve them simply

Serve the dumplings while hot so the contrast between a crisp pan-fried base and tender filling is at its best. They work well as a starter or as the centre of a meal.

A fresh vegetable side or a simple salad can balance the rich pork filling. Serve with a dipping sauce if you like, bearing in mind that it will add to the meal.

Recipe notes & tips

• Let the filling cool completely before you start wrapping.
• Keep unused wrappers covered while assembling so their edges do not dry out.
• Use just enough water to moisten the wrapper edge, rather than soaking it.
• Seal each dumpling firmly to help keep the filling inside during cooking.
• Cook dumplings in batches if needed to keep them in a single layer.
• For pan-fried dumplings, have the measured water and a lid ready before you start frying.

Variations

• Add chilli: Mix chilli into the filling if you want a spicier dumpling.
• Use more ginger: Increase the ginger for a sharper aromatic note.
• Try a different mince: Use another ground meat in place of pork, adjusting cooking as needed.
• Steam the whole batch: Choose the steamer method for soft wrappers without browned bases.
• Add a dipping sauce: Serve with a sauce on the side to complement the savoury filling.

Common mistakes to avoid

• Filling while warm: The wrappers can be harder to handle; let the mixture cool completely first.
• Overfilling wrappers: They may be difficult to seal; measure 1½ teaspoons of filling for each.
• Dry edges: The seam may not stick; moisten the wrapper edge with water before folding.
• Crowding the pan: Dumplings may not brown evenly; arrange them in a single layer.
• Slow covering: Steam escapes and the pan can lose heat; cover immediately after adding the water.
• Water touching steamer dumplings: The wrappers can get wet; keep the simmering water below the food.

How to store

Refrigerate leftover cooked dumplings in a covered container and eat within 3 days. Reheat until piping hot, using a frying pan for crisp bases or a steamer for softer wrappers. Uncooked dumplings are best cooked promptly; freeze them in a single layer first if you need to store them longer.

Frequently asked questions