Pan Fried Pork Dumplings

There’s something about dumplings that just feels right. They’re cozy, satisfying, and always a hit whether you’re planning a little get-together or just want to treat the family to something extra special on a weeknight.

These pan-fried pork dumplings are simple to make, totally delicious, and a great little party trick for when you want to impress without losing your mind in the kitchen.

I’ve made these dumplings more times than I can count. They’ve been served up at birthday parties, potlucks, game nights, weeknight dinners and every single time, they disappear faster than I can fry them up.

Ingredients You’ll Need

This recipe makes enough for about 8 servings, with 6–7 dumplings per person. That might sound like a lot, but trust me… you’ll wish you made more.

Step-by-Step Instructions

I know the idea of homemade dumplings might sound like it belongs in the “someday when I have time” category but hear me out. These are absolutely doable.

1. Make the Filling

In a big bowl (yes, grab the biggest one you’ve got), combine the ground pork, chopped napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix it all together until well combined.

Pro tip: Use your hands. It’s messy, yes but it mixes everything more evenly than a spoon, and honestly, it’s kind of therapeutic.

Cover the bowl with plastic wrap and pop it into the fridge for at least 30 minutes. This gives the flavors time to hang out and get to know each other.

2. Assemble the Dumplings

Now for the fun part! Set up a little dumpling assembly station clean surface, small bowl of water, your wrappers, and the filling.

Here’s how to do it:

1. Take one dumpling wrapper and place it flat on your surface.
2. Dip your finger in water and lightly moisten the edge of the wrapper.
3. Scoop about 1 teaspoon of filling into the center.
4. Fold it in half to form a half-moon shape.
5. Press the edges together to seal. If you want to be fancy, pleat one side before sealing it takes a bit of practice, but it looks super cute!
6. Repeat with the rest of your wrappers and filling.

Another tip: If the wrappers dry out, they get tricky to seal. Keep them under a slightly damp cloth while you work.

Let me tell you this is a great activity for older kids or a group of friends. You chat, fold, and before you know it, you’ve got a whole tray ready to go.

3. Time to Fry and Steam

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. I like to cook the dumplings in small batches so they don’t get overcrowded.

Place the dumplings flat-side down in the pan make sure they’re not touching! Fry them for 2–3 minutes, or until the bottoms are beautifully golden.

Now comes the steam:

1. Add about 2–3 tablespoons of water to the pan (carefully it’ll sizzle).
2. Quickly cover with a lid.
3. Reduce heat to medium-low and let them steam for 5–7 minutes, until the pork is cooked through and the wrappers look slightly translucent.

Take off the lid and let any remaining water cook off. Transfer to a plate and repeat the process with the next batch.

If you’re serving these at a party, you can keep the first batches warm in a low oven (around 200°F) while you finish cooking the rest.

Don’t Forget the Dipping Sauce

This sauce is simple but packs a punch.

In a small bowl, mix:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 sliced green onion

That’s it! You can also add a splash of chili oil if your crew likes things spicy.

Can I Make These Ahead?

Absolutely! You can assemble the dumplings and freeze them (uncooked) in a single layer on a baking sheet. Once they’re frozen solid, transfer to a zip-top bag and keep them in the freezer for up to 2 months.

When you’re ready to cook, just pan-fry and steam straight from frozen no need to thaw. Just add an extra minute or two to the steaming time.

Serving Tips

These dumplings are super versatile. Here are a few ways I love serving them:

• Party Appetizer: Arrange them on a platter with little dipping bowls. They’re guaranteed to be the first thing gone.
• Weeknight Dinner: Pair with some stir-fried veggies or a quick noodle dish.
• Lunchbox Favorite: Yes, they’re great cold too! My kids will happily eat them at room temp with a little dipping sauce packed on the side.

Why These Dumplings Are a Family Favorite

Look, I know there are a million recipes out there, but this one has stuck around in our home for a reason. It’s simple, flavorful, and flexible. The filling is savory and just the right amount of gingery, and that crispy bottom with the soft, chewy top? Absolute magic.

Making dumplings might seem like a weekend-only activity, but once you get the hang of it, you’ll be finding excuses to make them on a random Wednesday night. They’re that comforting, that easy, and that good.

And hey if yours don’t look like restaurant-perfect dumplings? Who cares!

So go ahead. Try them out. Mess up a few. Eat them standing over the stove with a dumpling in one hand and dipping sauce in the other (no shame we’ve all done it). And don’t forget to save a few for yourself before they vanish off the plate.

Because around here, when dumplings are on the menu, they never last long.

View More Finger Foods

• Crispy Cornflake Chicken
• Cheesy Potato Sticks
• Parmesan Herb Potato Bites