clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Steamed dumplings on a small white plate, drizzled with chilli oil.

Juicy Pork Dumplings

  • Author: Kate Alexandra
  • Total Time: 40 minutes
  • Yield: 40 dumplings 1x


Serving up a big platter of juicy, homemade dumplings is guaranteed to impress. Pork is a classic dumpling filling, but these use my favourite shortcut to flavour: a little sausage meat in the filling. They’re easy to prep-ahead, making them perfect for entertaining, or for quick weeknight meals.

Serve with plenty of chilli oil and dumpling sauce on the side.


  • ¼ of a white or Napa cabbage, finely shredded and chopped
  • 1 teaspoon salt
  • 400g/14oz ground free-range pork mince
  • 200g/7oz pork sausage meat
  • 4 scallions (spring onions), finely chopped
  • Handful cilantro (coriander) leaves, finely chopped
  • 2 garlic cloves, crushed
  • 1-inch piece of ginger, grated
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon white pepper
  • 1 teaspoon Shaoxing wine (optional)
  • Dumpling wrappers
  • Dumpling dipping sauce, to serve
  • Chilli oil, to serve


  1. Mix your filling. Add the shredded, chopped cabbage to a small bowl and sprinkle with 1 teaspoon of salt, then use your hands to massage the salt into the cabbage. This will help it soften and release any excess water. Transfer the cabbage to a large mixing bowl, then add the ground pork, sausage meat, chopped scallions, cilantro, crushed garlic, ginger, soy sauce, sesame oil, fish sauce, white pepper and the Shaoxing wine if you’re using it. Use a chopstick to vigorously mix everything into a sticky, cohesive filling. PRO TIP: I like to pan-fry a little of the filling to check the seasoning at this point.
  2. Form your dumplings. Lightly flour a flat surface and prepare your dumpling wrappers. Spoon roughly a tablespoon of the filling onto your wrapper. If you’re using store-bought wrappers, you’ll want to use your finger to brush a little water around the edge of your wrapper, to help it stick to itself and seal properly.
  3. Shape your dumplings. Choose the way you’d like to fold your dumplings (I have a guide that goes into three easy ways to shape dumplings if you need help). The simplest way is to bring the edges together and form a half-moon shape. Make sure you seal your dumplings well – you don’t want them to burst when they cook.
  4. Cook your dumplings. Line a steamer (either a bamboo steamer or a regular steamer pot) with baking paper. Use a knife, or scissors, to make a series of small slices in the paper, so that the steam has somewhere to go. Arrange your dumplings in the lined steamer, leaving about an inch in between each. Steam the dumplings for 10 minutes, until they look plump and glossy and the filling feels firm to the touch.
  5. Garnish and serve. You can serve the dumplings straight from the steamer basket, or, transfer them to a serving plate and drizzle with lots of chilli oil and a little dumpling dipping sauce. Serve with more chilli oil and dipping sauce on the side, and enjoy.


STORAGE INSTRUCTIONS: The filling itself will keep well for 3 days in the fridge. If you want to store your shaped dumplings, I always recommend freezing them. Whenever I make these I make a big batch to stash in the freezer for easy meals. All you have to do is arrange the dumplings on a lined tray or plate, then freeze until solid. After that, transfer them to ziplock bags (and label them so you remember what the filling is!) You can cook them directly from frozen.

INGREDIENT NOTES: Use your favourite sausages, just be careful they’re not too strongly flavoured, or you risk them overpowering the rest of the ingredients. 

LOOKING FOR MORE? Try these gorgeous, crispy sesame seed chicken and mushroom potstickers or fluffy Korean chicken steamed buns.

  • Prep Time: 30
  • Cook Time: 10
  • Category: fakeaways
  • Method: stove top
  • Cuisine: asian


  • Serving Size: 10 dumplings
  • Calories: 516
  • Sugar: 0.9g
  • Sodium: 821mg
  • Fat: 21.7g
  • Saturated Fat: 6.8g
  • Carbohydrates: 41.1g
  • Fiber: 2.2g
  • Protein: 36.9g
  • Cholesterol: 81mg

Keywords: pork dumplings, pork gyoza