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

There’s something magical about biting into a perfectly crispy dumpling, especially when you’ve made it yourself. This recipe proves that homemade dumplings are easier than you think. With a savory pork filling, golden-brown wrappers and a tangy slaw on the side, these dumplings are a crowd-pleasing appetizer or main dish.

We’ll walk you through every step, from mixing the filling to folding the wontons and achieving that irresistible crispy-tender texture. Serve them with a simple soy dipping sauce and a crunchy pickled slaw for a complete, satisfying meal.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

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

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 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit 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 of sugar and a generous pinch of salt. Toss until well mixed, then set aside. The longer it sits, the more flavorful the slaw becomes.
3. In a medium bowl, combine the ground pork, minced ginger, minced garlic, scallion whites, 1 teaspoon of sesame oil and 1 teaspoon of soy sauce. Season with salt and pepper. Mix until just combined. Fill a small bowl with water and set it nearby.
4. Place a wonton wrapper on a clean, dry surface. Spoon about 1 teaspoon of the pork filling into the center. Dip your fingers in 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 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. Repeat with the remaining dumplings. Once all are fried, return them all to the pan in a single layer. Reduce the heat to low, add ¼ cup of water and cover immediately. Let steam until the wrappers become translucent, 4-6 minutes. Uncover, increase the heat to medium-high and cook until any remaining water evaporates, about 2 minutes.
6. While the dumplings cook, prepare the dipping sauce: In a small bowl, whisk together the remaining sesame oil, remaining soy sauce, 1 tablespoon of sugar and the scallion greens until the sugar dissolves. Divide the dumplings among plates, serve with the pickled slaw on the side and drizzle or dip with the sauce.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, you can substitute ground chicken or turkey. Just be aware that the texture and flavor will be slightly different and you may need to adjust seasoning.

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

Make sure you use enough oil and that the pan is hot before adding the dumplings. Nonstick pans work best, but any pan will do with proper oiling.

Can I freeze the dumplings for later?

Absolutely! Place the uncooked dumplings on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a couple of extra minutes to the steaming time.