How to Make Pork and Cabbage Dumplings

To make pork and cabbage dumplings, mix a finely chopped filling, put a small spoonful on each round wrapper, then press the edges together. A firm half-moon seal works for a first batch. You can pan-fry and steam the dumplings in the same skillet for browned bottoms, or boil them for a softer wrapper. Begin with a few dumplings to check your portion size and seal before you fill the whole pack.

A simple pork and cabbage filling

This recipe uses the filling proportions from The Woks of Life’s pork and cabbage potstickers. Choose round egg dumpling wrappers and follow their package instructions for thawing if frozen. Yield depends on the wrapper size and how much filling you use. Set out a tray, a small bowl for the sealing egg, and a skillet with a lid if you plan to pan-fry.

Ground pork	8 ounces (about 225 g)
Napa cabbage	3 cups, shredded
Scallions	½ cup, chopped
Egg	1 large, beaten. Reserve about 1 tablespoon for sealing
Toasted sesame oil	1 tablespoon
Soy sauce	1 teaspoon
Fine salt	¾ teaspoon
Sugar	¼ teaspoon
Ground white pepper	⅛ teaspoon
Round egg dumpling wrappers	1 package
Neutral oil for frying	About 2 tablespoons per skillet batch
Ground pork filling minimum	160°F (71°C)

1. Make a filling you can scoop

Keep the pork cold. Pulse it with the shredded cabbage and scallions in a food processor until the vegetable pieces are small and the mixture holds together when scooped. Transfer to a bowl and stir in the seasoning and most of the beaten egg. Keep the reserved egg in a separate small bowl. If chopping by hand, mince the cabbage and scallions finely so long strands do not stick out of the wrapper. Keep raw filling and its utensils away from cooked dumplings and serving dishes.

2. Seal the wrappers without overfilling

Cover unused wrappers so the edges do not dry out. Place a small spoonful of filling in the center and brush a thin line of reserved egg around the edge. Fold the wrapper over the filling and press firmly from the center toward each end, pushing out large air pockets. Keep filling away from the seam. If you can see meat or cabbage caught in the edge, open it and use a little less filling. Put each dumpling on the tray with space around it. Discard any leftover sealing egg that has touched raw filling.

3. Boil for tender wrappers or pan-fry for crisp bottoms

To boil, lower a small batch into boiling water and stir gently so the dumplings release from the bottom. Return to a steady boil and allow roughly 6–8 minutes as a starting point. Wrapper thickness and filling size change the time. Check a dumpling by inserting a thin probe into the center of the pork filling. It should reach 160°F (71°C). Lift cooked dumplings out with a slotted spoon and drain briefly.

To pan-fry, heat neutral oil in a suitable skillet over medium heat. Arrange the dumplings in one layer and let the bottoms turn lightly golden. With a lid ready, carefully add about ¼ cup water to the side of the pan and cover promptly. The hot pan can splatter and release steam. Cook until the filling reaches 160°F, adding a little water if needed before it is done. Uncover carefully, let the remaining water evaporate, and crisp the bottoms briefly. A larger or thicker dumpling can take longer than a thin one.

Common wrapper and skillet problems

Edges pull open	Use less filling and press a clean, lightly moistened seam
Wrappers crack	Keep unused rounds covered and work in small groups
Dumplings stick	Give the bottoms time to firm up. Use a suitable pan and a thin spatula
Bottoms darken before filling cooks	Reduce heat and finish covered with a little water
Unsure whether the pork is done	Check the center with a thin food thermometer for 160°F (71°C)

Serve with a simple dip

Serve the cooked dumplings with soy sauce and rice vinegar to taste. Add sliced scallions or chile oil at the table. For a fuller meal, pair them with fried rice or broccoli. Refrigerate cooked leftovers promptly in a covered container and reheat them to 165°F (74°C).

Recipe and safety sources

The Woks of Life’s pork and cabbage potstickers supplies the filling proportions. Its dumpling cooking guide compares boiling, steaming and pan-frying. The FoodSafety.gov temperature chart gives the ground pork and reheating minimums. The credited photographs show illustrative dumpling styles and preparation.