Homemade Pork and Cabbage Dumplings

I love making a big batch of dumplings so I can freeze them and enjoy whenever I am not sure what to cook. The are delicious and incredibly versatile — you can boil, pan-fry, or steam them. Serve them with a flavorful dipping sauce or turn them into a saucy dumpling dish. Perfect for meal prep, these homemade pork and cabbage dumplings are a convenient, satisfying, and comforting meal anytime.

Pork and Cabbage Dumplings Origin

Dumplings date back to over 1800 years in Chinese history. Traditionally, dumplings were enjoyed during Chinese new year for good luck and wealth since it resembles the shape of gold ingots.

Why You’ll Love This Pork & Cabbage Dumplings Recipe

1. Juicy, Flavor-Packed Filling
   The combination of all the ingredients are erfectly balanced.
2. Versatile Cooking Options
   Whether you prefer boiled, steamed, or pan-fried, these dumplings taste amazing no matter how you cook them.
3. Perfect for Meal Prep
   Make a big batch and freeze extras for quick meals anytime.
4. Customizable Flavors
   Adjust the seasoning, add herbs, or spice things up with chili oil
5. Comfort Food at Its Best
   Warm, soft, and satisfying, these dumplings are perfect for cozy nights at home.
6. Pair With Endless Sauces
   Serve with a simple soy-vinegar-chili dipping sauce or toss in a savory sauce for a whole new meal experience.
7. Cultural & Classic
   Enjoy a taste of traditional Chinese jiaozi, a beloved dish with centuries of history.

Ingredients

• 1 lb (450 g) ground pork
  • The main ingredient of the filling. Ground pork is juicy and binds well.
• 2 cups finely chopped napa cabbage (or regular cabbage, about ¼ head)
  • Gives it a nice texture
• 4 green onions, finely chopped
  • balances the richness of the filling
• 3 cloves garlic, minced
  • Aromatic
• 1 tbsp grated ginger
  • Aromatic
• 2 tbsp soy sauce
  • Enhance umami flavor
• 1 tbsp oyster sauce
  • Enhance umami flavor
• 1 tbsp sesame oil
  • Gives the filling more nuttiness
• 1 tbsp Shaoxing wine (or rice wine, optional)
  • Helps tenderize the pork and gives it more complexity in flavor
• 1 tsp sugar
  • Adds sweetness
• ½ tsp white pepper
  • Adds a subtle kick
• ½ tsp salt
  • Add seasoning
• ½ tbsp chicken bouillon powder
  • Enhances flavor

Click on the images for the direct link to the tools/ingredients I used:

Homemade Pork and Cabbage Dumplings Instructions

Finely chop the cabbage and place it in a bowl. Sprinkle with salt and let it sit for about 30 minutes to draw out excess moisture.

Rinse, squeeze out all the liquid, and pat dry with a paper towel.

In a large mixing bowl, combine ground pork, prepared cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, white pepper, salt, and chicken bouillon powder.

Mix well with your hands or a spatula until everything is evenly combined and slightly sticky.

Place a dumpling wrapper in your palm. If it feels dry, lightly wet the edges with water.
Spoon a small amount of filling (about 1 teaspoon) into the center.

Pinch the center of the wrapper closed. Then, starting from the center, make small pleats toward the middle on one side—about 2–3 folds. Fold in the corner and pinch.

Repeat on the other side, then pinch the ends tightly to seal. Continue wrapping until all the filling is used.

You can pan-fry, steam, or boil the dumplings — whichever you prefer!

• Pan-fry: Crisp the bottoms in oil, then steam with water until cooked through.

• Boil: Cook in boiling water until they float to the top.
• Steam: Steam over medium-high heat for 10–12 minutes.

Pork and Cabbage Dumpling Tips

• Mix in one direction so everything binds well.
• Add a splash of cold water if the filing feels too dry.
• Do not overiflling the dumpling when folding or it might burst during the cooking process.
• Cover the folded dumplings with a damp paper towel to prevent them from drying out.

Homemade Pork and Cabbage Dumplings Storage Tips

Uncooked dumplings:

• Arrange the dumplings in a single layer on a parchment-lined baking sheet. Freeze for 1-2 hours or until solid then transfer to a freezer bag.
• You can store it in the freeze for up to 3 months.

Cooked Dumplings:

• Let it cool completely. Store in an airtight container in the fridge for up to 3 days.
• Reheat by pan-frying, microwaving, or steaming.

If you enjoyed this pork and cabbage dumpling recipe, you might also want to check out my shrimp and pork wonton recipe.

Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.