Pork Cabbage Dumplings 4.6 ★

1 h 5 min | intermediate | lactose-free, Mediterranean diet

Platter of pan-fried pork and cabbage dumplings with pleated edges and lightly browned bottoms, served with a small bowl of soy dipping sauce; chopsticks rest on a folded beige napkin beside the plate.

Published Dec 9, 2025

Prep Time	Cook Time	Total Time
45 min	20 min	1 h 5 min

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Introduction

These pork cabbage dumplings are juicy, savory little pockets that taste like your favorite takeout, only fresher.

The tender pork, crisp cabbage, and fragrant ginger-garlic filling make every bite super satisfying and full of flavor.

They are perfect as a party appetizer, a cozy weeknight dinner, or a fun weekend cooking project with friends.

Eight pork and cabbage dumplings with pleated edges and lightly browned bottoms arranged on a long white rectangular plate, with a small bowl of dark soy dipping sauce beside it.

How to Make Pork Cabbage Dumplings

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Prepare the cabbage and pork filling

In a large bowl, toss the shredded cabbage with a small pinch of the sea salt.
Let it sit for 10 minutes so the cabbage releases some water.
Grab handfuls of cabbage and squeeze firmly over the sink to remove as much liquid as you can.
Return the squeezed cabbage to the bowl.
Add the ground pork, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, black pepper, and remaining sea salt.
Mix with clean hands or a fork until the filling looks evenly combined and slightly sticky.
Set up your dumpling station

Lay out the dumpling wrappers, keeping them covered with a clean towel so they do not dry out.
Place a small bowl of water nearby for sealing, and line a baking sheet with parchment paper or lightly flour it.

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Fill and seal the dumplings

Place one wrapper in your palm and spoon about 2 teaspoons of filling into the center.
Dip a finger into the water and lightly wet the edge of the wrapper all the way around.
Fold the wrapper in half over the filling to form a half-moon, pressing out any air as you seal.
Crimp or pleat the sealed edge if you like, then set the dumpling on the prepared sheet.
Repeat with the remaining wrappers and filling, arranging dumplings in a single layer so they do not stick together.
Pan-fry and steam the dumplings

Heat a large nonstick skillet with a lid over medium-high heat and add the canola oil.
Arrange dumplings in a single layer, flat side down, leaving a little space between each one.
Cook uncovered for 2 to 3 minutes, until the bottoms are nicely golden and crisp.
Carefully pour in the 1/4 cup water, then immediately cover the pan to trap the steam.
Reduce the heat to medium and steam for 5 to 6 minutes, until the water has mostly evaporated.
Remove the lid and cook 1 more minute to re-crisp the bottoms, checking that the pork is cooked through.
The filling should reach 165°F or show no pink when you cut into one dumpling.
Transfer cooked dumplings to a plate and repeat with the remaining batch if needed, adding a splash more oil as required.
Make the dipping sauce

In a small bowl, combine soy sauce and rice vinegar in roughly equal parts.
Stir in a few drops of sesame oil, then taste and adjust the balance to your liking.

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Serve the dumplings

Serve the dumplings hot with small bowls of dipping sauce for each person.
If you like, garnish with extra sliced green onions, toasted sesame seeds, or a drizzle of chili oil.

Substitutions

Ground pork -> ground chicken thighs: Use ground chicken thighs instead of pork for a lighter dumpling that still tastes rich and juicy. The flavor is milder, so the ginger and garlic stand out a bit more.
Green cabbage -> Napa cabbage: Swap green cabbage for Napa cabbage if you want a softer, sweeter filling with a delicate texture. It wilts more quickly, which makes the dumplings very tender.
Dumpling wrappers -> wonton wrappers: If you cannot find round dumpling wrappers, use square wonton wrappers and trim or fold the corners. They cook the same way and give a fun, slightly rustic look to the plate.

Tips

Squeeze out that cabbage: Do not rush the salting and squeezing step, because excess moisture makes the filling loose and the wrappers soggy. Well-dried cabbage also helps the dumplings hold their shape during cooking.
Seal the dumplings tightly: Press the edges together firmly and pinch out air pockets, which can puff and burst as the filling steams. If the wrappers feel dry, use a little more water along the rim so they stick.
Use the right pan and heat: A heavy nonstick or well-seasoned skillet gives you golden bottoms without tearing when you release the dumplings. Preheat the pan fully so they start sizzling on contact, but lower the heat once you add water.
Check for doneness safely: If you do not have a thermometer, sacrifice one dumpling and cut it open to check the center. The meat should look opaque, firm, and very hot, with clear juices.
Freeze a batch for later: Freeze uncooked dumplings flat on a tray, then transfer them to freezer bags once solid. Cook from frozen with the same method, just add a couple extra minutes to the steaming time.

Nutrition Facts ^*

Energy	602	kcal
Protein	27	g
Total Fat	28	g
Carbohydrates	66	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my dumpling filling watery or seeping out?: Too much moisture in the cabbage is usually the cause, so be sure to squeeze it very well after salting. Also avoid adding extra liquid seasonings, and do not let the filled dumplings sit for a long time before cooking.
My dumplings are sticking to the pan and tearing; what am I doing wrong?: They may be crowded or the pan might not be coated evenly with oil. Use a wider skillet, add a touch more oil, and wait a moment after steaming before loosening them. Slide a thin spatula under the dumplings rather than pulling on the tops.
Can I boil or steam these dumplings instead of pan-frying them?: Yes, you can drop them into gently boiling water and cook until they float and the filling is fully cooked. For steaming, arrange them in a lined steamer basket and steam over simmering water for about 8 to 10 minutes.
How far in advance can I make these dumplings?: You can assemble the dumplings up to one day ahead, then refrigerate them well covered on a parchment-lined tray. For longer storage, freeze them raw and cook from frozen whenever you need a quick snack or appetizer.

Serving Suggestions

These pork cabbage dumplings make a cozy weeknight dinner alongside steamed rice and a crisp cucumber salad.

For extra flavor, set out chili crisp, black vinegar, or thinly sliced scallions so everyone can dress their own plate.

Leftover dumplings are fantastic packed in lunch boxes and rewarmed in a covered skillet with a splash of water.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 4.6 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Cassandra: Very easy to make....hardest part was filling the dumplings! Very tasty, my husband loved them, too! — 5 ★

Eunice: Glad they were easy and tasty, Cassandra!
Kristina, Dallas, TX: really good! Everyone loved it. I also put fresh ginger in it. — 5 ★

Eunice: Glad it was a hit, Kristina, and ginger sounds great!
Betty, Madison: way to much sodium with the soy sauce and dipping sauce in a single serving? — 4 ★

Eunice: Yes, the sodium can add up quickly. Use low-sodium soy sauce and skip or thin the dipping sauce to taste.
Evelyn Ramos, New York: I’ve tried several times over the years to find a pork dumpling recipe that tastes like the ones we always ordered for family nights, and I was always a little disappointed until I found this one. I don’t always add the full amount of cabbage depending on what I have, but they turn out juicy and flavorful either way. Anytime I’m already making a batch, I always freeze a few uncooked on a tray and bag them up so I can pan-fry and steam a small batch for a quick lunch later 🥟. — 5 ★

Eunice: Happy to hear it hit the spot, Evelyn!
Michael Baker, Fort Worth: This was SO yummy. My family loves dumplings but I could never get the filling right at home. I did add a little extra ginger and garlic and used a splash of chili oil in the dipping sauce, just for flavor. I also used ground turkey once when I was out of pork and it still turned out really good. The bottoms got perfectly crispy and they reheated great the next day for leftovers. Thank you for sharing this recipe - Its a keeper — 4 ★

Eunice: Happy it was a hit, Michael! Extra ginger/garlic and a little chili oil in the dipping sauce are great upgrades, and it’s good to know ground turkey still keeps those crispy-bottom, juicy results. 😊