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Steamed dumplings on a small white plate, drizzled with chilli oil.
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5 from 1 vote

Juicy Pork Dumplings (Steam, Pan-Fry, or Air-Fry)

Serving up a big platter of homemade dumplings is guaranteed to impress. These juicy pork dumplings use my favorite shortcut to extra flavor: a little sausage meat in the filling. They're easy to prep ahead, so they're perfect for entertaining or quick weeknight meals. Steam, pan-fry, or air-fry them; it's up to you!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: fakeaways
Cuisine: asian
Keyword: pork dumplings, pork gyoza
Servings: 40 dumplings
Calories: 516kcal
Author: Kate Phillips

Ingredients

  • ¼ head white or Napa cabbage finely shredded and chopped
  • 1 teaspoon salt
  • 1 lb 500g ground pork (preferably free-range)
  • 7 oz 200g pork sausage, removed from casing
  • 4 scallions spring onions, finely chopped
  • Handful of cilantro coriander leaves, finely chopped
  • 2 garlic cloves crushed
  • 1- inch piece of ginger grated
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons fish sauce
  • 1 teaspoon white pepper
  • 2 teaspoons Shaoxing wine optional
  • Two-ingredient dumpling wrappers or use store-bought wrappers
  • Three-minute dipping sauce to serve
  • 30-minute chili oil to serve
  • If you're steaming the dumplings you'll need a bamboo steamer or regular steamer pot, and parchment paper for lining.

Instructions

  • Soften the cabbage. 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. Leave the cabbage for 5 to 10 minutes, then squeeze out excess water and discard it. This will help it soften and release any excess water that can make your dumplings soggy.
  • Make the filling. Transfer the cabbage to a large mixing bowl, then add the 1 lb of ground pork, 7oz of sausage meat, the chopped scallions, cilantro, crushed garlic, ginger, 1 tablespoon of light soy sauce, 2 teaspoons of sesame oil, 2 teaspoons of fish sauce, 1 teaspoon of white pepper, and 2 teaspoons of Shaoxing wine if you're using it. Use a chopstick to 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.
  • Prepare your workspace and wrappers. 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.
  • 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 press the edges together to seal your dumplings firmly - you don't want them to burst when they cook.
  • Arrange your dumplings in your steamers. Line a steamer (either a bamboo steamer or a regular steamer pot) with parchment 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. Place the steamer basket over a pot of boiling water and pop the lid on. Steam the dumplings for about 12 minutes, until they look plump and glossy and the filling feels firm to the touch.
  • 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 the chili oil and a little dumpling dipping sauce. Serve with more chili oil and dipping sauce on the side, and enjoy.

Notes

HOW TO PAN-FRY DUMPLINGS: 
  1. Heat 1 - 2 tablespoons of vegetable oil in a non-stick skillet or frying pan you have a lid for, over medium heat.
  2. Arrange the dumplings in a single layer, leaving space between each. Cook for 2 - 3 minutes, until the bottoms are golden.
  3. Pour in enough water to reach about halfway up the sides of the dumplings, then cover with the lid.
  4. Steam for 5 minutes or until most of the water has evaporated. Remove the lid and cook a few more minutes to crisp the bottoms. I love steaming half the batch and pan-frying the other half for more texture and interest!
HOW TO AIR-FRY DUMPLINGS: 
  1. Preheat your air fryer to 350°F (180°C). Or, just run the air fryer at that temperature for 2 minutes if yours doesn't have a preheat option. Add a couple of tablespoons of water to the air fryer basket.
  2. Lightly spray the dumplings with a little oil. Then place them in your air fryer basket, on the tray, in a single layer, leaving space between them.
  3. Air fry them for 8–10 minutes, checking on them halfway and turning them over to ensure even cooking. 
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 favorite sausages, just be careful they're not too strongly flavoured, or you risk them overpowering the rest of the ingredients. Swap ground pork for ground chicken, turkey, beef, or a plant-based alternative. 
LOOKING FOR MORE? Try these gorgeous, crispy sesame seed chicken and mushroom potstickers or fluffy Korean chicken steamed buns.

Nutrition

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