Crispy Pork Dumplings with Quick-Pickled Slaw and Soy Dipping Sauce

Making homemade dumplings might seem intimidating, but it’s surprisingly simple and incredibly rewarding. With just a few basic ingredients and a little folding technique, you can create golden, crispy dumplings filled with seasoned ground pork. The secret is in the pan-fry-and-steam method, which gives them a perfectly crunchy bottom and tender, juicy filling.

Serve these dumplings with a vibrant quick-pickled slaw made from shredded red cabbage and carrots, tossed in a tangy vinegar dressing. A simple soy-sesame dipping sauce ties everything together, making this a complete meal that’s fun to make and even better to eat.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 pack Wonton WrappersView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Peel and mince the ginger. Mince or grate the garlic. Trim the scallions, then thinly slice them, keeping the white and green parts separate.
2. In a large bowl, combine the shredded cabbage, shredded carrots, white wine vinegar, 1 teaspoon sugar and a large pinch of salt. Toss until thoroughly mixed. Set aside to let the flavors meld while you prepare the dumplings. The longer it sits, the more flavorful it becomes.
3. In a medium bowl, combine the ground pork, minced ginger, minced garlic, scallion whites, 1 teaspoon sesame oil and 1 teaspoon soy sauce. Season with salt and pepper. Mix until just combined. Fill a small bowl with water and keep it nearby.
4. Place a wonton wrapper on a dry, clean surface. Spoon 1 teaspoon of the pork filling into the center. Dip your fingers in the water and moisten two adjacent edges of the wrapper. Fold the wrapper diagonally so the dry edges meet the wet edges, forming a triangle. Press the edges firmly to seal. Set the dumpling aside under a damp paper towel. Repeat with the remaining wrappers and filling.
5. Heat a thin layer of vegetable oil (about 2 tablespoons) in a large nonstick pan over medium-high heat. Add as many dumplings as will fit without crowding. Fry until the bottoms are golden and crisp, about 1 minute per side. Transfer to a plate and repeat with the remaining dumplings. Return all the dumplings to the pan in a single layer. Reduce the heat to low, add ¼ cup water and cover immediately. Let steam until the wrappers become translucent, 4-6 minutes. Uncover, increase heat to medium-high and cook until the water evaporates, about 2 minutes.
6. While the dumplings cook, whisk the remaining sesame oil, remaining soy sauce, 1 tablespoon sugar and scallion greens in a small bowl until the sugar dissolves. Divide the dumplings among plates, serve with the pickled slaw on the side and drizzle or dip with the soy sauce.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or a plant-based meat substitute work well. Adjust seasoning to taste.

How do I prevent the dumplings from sticking to the pan?

Use a nonstick pan and enough oil to coat the bottom. Avoid overcrowding the pan.

Can I freeze the uncooked dumplings?

Absolutely. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a couple extra minutes to the steaming step.