Crispy Pan-Fried Pork Dumplings with Quick Pickled Veggie Salad and Soy Dipping Sauce

Making homemade dumplings might sound intimidating, but we promise it’s way easier than you think! With a few simple ingredients and a little folding practice, you can create crispy, golden-brown pork dumplings that rival any takeout.

This recipe pairs the dumplings with a tangy quick-pickled veggie salad and a savory soy dipping sauce for a complete, satisfying meal. Perfect for a fun weeknight dinner or a weekend cooking project.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit Wonton WrappersView ingredient guideLike ingredientDislike ingredient

4 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Using a vegetable peeler, peel the carrot, then continue to shave it into ribbons lengthwise. Peel and mince or grate the ginger. Mince or grate the garlic. Thinly slice the scallions, keeping the white and green parts separate.
2. In a large bowl, combine the shredded red cabbage, carrot ribbons, white wine vinegar, 1 teaspoon sugar and a large pinch of salt. Toss well and set aside to marinate. The longer it sits, the better the flavor.
3. In a medium bowl, combine the ground pork, minced ginger, minced garlic, scallion whites and 1 teaspoon soy sauce. Season with salt and pepper. Mix until just combined.
4. Fill a small bowl with water and keep it near your work area. Place a wonton wrapper on a clean, dry surface. Spoon about 1 teaspoon of the pork mixture into the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over to form a triangle, pressing firmly to seal. Place the finished dumpling under a damp paper towel to prevent drying. Repeat with remaining filling (you will have extra wrappers).
5. Heat a thin layer of olive oil in a large non-stick pan over medium-high heat. Working in batches, cook the dumplings for about 1 minute per side, until golden brown. Transfer to a plate. Once all dumplings are browned, return them all to the pan. Reduce heat to low, carefully pour in ¼ cup water and immediately cover. Steam for 4-6 minutes, then uncover and increase heat to medium-high. Cook for 2 more minutes, until the water evaporates and the bottoms crisp up again.
6. While the dumplings cook, make the dipping sauce: In a small bowl, combine the remaining soy sauce, 1 tablespoon sugar and the scallion greens. Stir until the sugar dissolves. Serve the pork dumplings hot with the soy dipping sauce and pickled veggie salad on the side. Enjoy!

Recipe Tips

FAQ

Can I use store-bought coleslaw mix instead of shredding cabbage and carrots?

Yes, you can use a pre-shredded coleslaw mix to save time. Just skip the carrot shaving step.

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

Make sure the oil is hot before adding the dumplings and use a non-stick pan. After steaming, let the water evaporate completely before removing.

Can I make these dumplings ahead of time?

Absolutely! Assemble the dumplings and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Cook from frozen, adding a couple extra minutes to the steaming time.