Our juicy, savory pork dumpling recipe uses store-bought wrappers so that making delicious dumplings right at home is easier than you think. These tasty dumplings store for up to 4 months in the freezer, making them the perfect easy side dish – or late-night snack!Jump to Recipe
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Making dumplings is more than just prepping food, it’s a family activity. Sitting down with my dad to make dumplings has always been one of my favorite food activities (second only to eating buffalo chicken dip). While dumplings are delicious, they are also super fun and creative. That’s why making our tasty pork dumpling recipe is a great way to gather with the ones you love, get your hands messy, and make fun memories.
My dad and I have always enjoyed working to improve both our dumpling recipe and our folding abilities. Creatively folding dumplings is definitely one of the most fun aspects of the process. And although we have made many different variations, some better than others, and plenty of oddly-shaped dumplings, getting to fry some up and taste your hard work is always satisfying.
Now I also get to share the art of dumpling-making with Nicole and she has fallen in love with making (and eating) dumplings just as much as I have. While the best part is the laughs we share over failed folds, we’ll always be on the quest to make the perfect dumpling.
But no matter what, dumplings are delicious and the memories will last forever.
This recipe is pretty straightforward, but it does take some time and advanced planning. One pound of ground pork makes enough filling for about 50 dumplings, so it’ll take anywhere from 30 minutes to 1 hour to fold them all! This will largely depend on how fast you fold, and how many helping hands you have.
And unless you’re planning on having a dumpling party and eating all 50 of them right away, you’ll want to freeze these dumplings strategically. We usually freeze them in single-layer batches on paper plates for at least 10-15 minutes, then transfer to a resealable freezer bag for long-term storage. This way, the dumplings won’t get stuck together once they’re in the bag.
The hard work you put in upfront will be so worth it in the end, though. When you’re craving some late-night dumplings or need to whip up a quick side dish for dinner, just grab a few of these straight from the freezer and pan-fry or steam them!
Since making dumplings can be tricky, we’ve included some tips and best practices to show you how to make delicious dumplings at home:
- It’s important to never let your dumpling wrappers dry out. Keep them under a damp paper towel while you’re working so they stay soft and flexible.
- Always start by wetting the edges of the dumpling wrapper with room-temperature water. This will help you seal it shut later on.
- Make sure your pork meatball isn’t too big – otherwise, folding the dumpling could become difficult.
- There are a ton of video resources online that will show you how to properly fold a dumpling. Since we’re not folding experts (yet), here’s a video we find helpful.
- There are so many creative ways to fold dumplings! Don’t be afraid to experiment and come up with your own unique folds. Keep scrolling to see some examples of our favorite folds for inspiration.
- Have fun!
Folding technique comes with practice – and you’ll get A LOT of practice while making this recipe! So don’t worry if your first few dumplings aren’t perfect. You’ll get the hang of it in no time.
Once you’ve had your fun folding all 50 dumplings, reward yourself with a fresh batch! We like to use our bamboo steamer basket to prepare the dumplings, but you can also pan-fry them in a little bit of vegetable oil. (We’ve included directions for both methods in the recipe below.)
Either way, they are incredibly delicious!
Tip: a half batch of the sauce from our Spicy Udon Noodle Vegetable Stir-Fry recipe makes a delicious dumpling dipping sauce!
- Frying pan
For the pork filling:
- 1 lb ground pork
- 1 egg
- 2 tbsp light brown sugar
- 1 tsp onion powder
- ½ tsp white pepper
- 1 tbsp minced garlic
- 1 tbsp chili garlic sauce
- 1 tbsp low-sodium soy sauce
- ½ tbsp hoisin sauce
- 1 tsp sesame oil
- 2 scallions minced
- 1 pinch salt
For wrapping dumplings:
- ½ cup water
- 50 prepackaged dumpling wrappers
For steaming dumplings:
For pan-frying dumplings:
- 1 tbsp vegetable oil
- ¼ cup water
- Combine all pork filling ingredients in a large bowl: ground pork, egg, brown sugar, onion powder, white pepper, minced garlic, chili garlic sauce, soy sauce, hoisin sauce, sesame oil, scallions, and salt.
- Using two forks (or your hands), mix well until thoroughly and evenly combined. The pork filling should have a smooth, almost puree-like texture.
- Set pork filling aside and prepare your workstation. Lay out a large sheet of parchment paper to work on, leaving enough room to set wrapped dumplings aside. Then fill a small bowl with room temperature water and set within reach.
- Set the pork filling within reach, along with a small spoon or meatball scoop.
- Open the package of dumpling wrappers and set the stack on a small plate. Dampen a paper towel and wring it out, then lay it over the stack of dumpling wrappers. This will keep them from drying out as you work.
- Start by placing a single dumpling wrapper flat in front of you on the parchment paper. Dip a finger in the bowl of water and wet around the edge of the wrapper.
- Scoop a small amount of pork filling into the center of the wrapper.*
- To fold the dumpling the "classic" way: take up opposite sides of the wrapper, like you're making a taco. Then pinch together in the middle to begin the seal. Hold this point with one hand, and with the other hand gently push from one end of the wrapper to fold it over itself, working from the middle outwards. Gently pinch between your fingers as you work to create a good seal, then repeat the pattern on the other side of the dumpling until complete.*
- Continue working on one or two dumplings at a time, setting them aside after they are wrapped. Every once in a while, dampen and wring out a paper towel to lay over a batch of wrapped dumplings.
- Once all the dumplings have been wrapped, leave out as many as you wish to cook at this point. For the remaining dumplings, lay them in a single layer on a freezer-safe dish or baking sheet lined with parchment paper. Freeze for at least 10-15 minutes, then transfer to a freezer-safe resealable bag and store in the freezer for up to 4 months.
- Fill a wok with enough water so that the water level is just below the steamer basket.*
- Place the steamer basket over the wok and heat over medium-high until the water is lightly boiling.
- Place dumplings in the steamer basket with a little space between them, cover, and steam for about 4 to 6 minutes or until cooked through.
- Heat about 1 tbsp vegetable oil in a large skillet over medium-high heat.
- Place dumplings in the pan and fry until bottoms turn golden, about 4 minutes.
- Turn heat to low. Add 1/4 cup water to the pan and cover.
- Steam for about 4 more minutes, or until the tops are soft and dumplings are cooked through.
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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