Pork Dumplings Recipe
Juicy pork, ginger and spring onion wrapped in thin skins and pan-fried to a golden base — homemade dumplings are a weekend project worth every fold.
- Prep time
- 40 mins
- Cook time
- 20 mins
- Total time
- 60 mins
- Servings
- 4 servings
- Calories
- 560
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Ingredients
- 300 g minced pork
- 2 spring onions, finely chopped
- 1 tbsp grated ginger
- 2 garlic cloves, grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 30 dumpling wrappers
- 2 tbsp oil
- 120 ml water
- Soy, vinegar and chilli oil, to dip
Instructions
- Mix the pork, spring onions, ginger, garlic, soy, sesame oil and sugar until sticky and well combined.
- Place a teaspoon of filling in each wrapper, wet the edge, fold and pleat firmly to seal.
- Heat oil in a non-stick pan with a lid and arrange dumplings flat-side down in a single layer.
- Fry for 2 minutes until the bases are golden, then pour in the water and cover at once.
- Steam for 6 to 8 minutes until the water evaporates and the wrappers turn translucent.
- Uncover, crisp the bases for 1 minute more, then serve with the dipping sauces.
Pro tips
- Keep wrappers covered with a damp cloth so they do not dry and crack.
- Do not overfill; a teaspoon is plenty for a neat, sealed dumpling.
- A non-stick pan is essential for the golden-base finish.
- Freeze uncooked dumplings on a tray first, then bag them for later.
Frequently asked questions
Can I steam instead of pan-fry?
Yes, steam for 10 minutes in a lined steamer; you will miss the crisp base but gain tenderness.
What if my dumplings burst?
They were overfilled or under-sealed; press the edges firmly and keep the filling modest.
Can I use chicken mince?
Yes, chicken works well; add a teaspoon of oil to keep it juicy.
How do I reheat leftovers?
Pan-fry again from cold with a splash of water under a lid.
