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Homemade Pork and Cabbage Dumplings

These Pork and Cabbage Dumplings are juicy, flavorful, and easy to make at home! Filled with a savory mix of ground pork, napa cabbage, and aromatic seasonings like garlic, ginger, and sesame oil, each bite is packed with comforting flavor. Whether you pan-fry, steam, or boil them, these dumplings are perfect for cozy nights or weekend cooking projects.
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Ingredients

  • * 1 lb 450 g ground pork
  • * 2 cups finely chopped napa cabbage or regular cabbage, about ¼ head
  • * 4 green onions finely chopped
  • * 3 cloves garlic minced
  • * 1 tbsp grated ginger
  • * 2 tbsp soy sauce
  • * 1 tbsp oyster sauce
  • * 1 tbsp sesame oil
  • * 1 tbsp Shaoxing wine or rice wine, optional
  • * 1 tsp sugar
  • * ½ tsp white pepper
  • * ½ tsp salt
  • * ½ tbsp chicken bouillon powder

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.