These pork and vegetable dumplings are juicy, flavorful, and easy to make at home with fresh ingredients.
I love Sundays, especially slow (and safe) Sundays. I’m writing this while feeling a bit anxious about the typhoon, and I know many Filipinos are feeling the same way. To calm myself and make the day a little brighter, I decided to make dumplings.
Folding dumplings is a fun little workout for the hands and mind. Your hands are busy pinching and shaping each dumpling, while your mind focuses on keeping the folds neat, deciding how much filling to add, and figuring out the best way to seal each one. It’s small, repetitive, and satisfying work that keeps you present, almost like a little mindful exercise in the kitchen.
All that focus sometimes pays off… and sometimes doesn’t. I made a few that looked perfect and a few that looked like they had escaped from a cartoon.
Either way, I like sharing food, and making dumplings feels like the perfect treat to share with others. It was a small, comforting way to spend a stormy Sunday.
A Little History of Dumplings
Dumplings have been around for centuries and appear in many cultures around the world. In China, they are called jiaozi and are traditionally eaten during the Lunar New Year for good luck. In Europe, dumplings often started as simple dough pockets filled with meat or vegetables, and they became a staple comfort food.
Despite the different shapes, fillings, and cooking methods, dumplings are always a simple idea: dough wrapped around something delicious. That’s probably why they’ve stayed so popular all over the world.
Reasons to Try Pork and Vegetable Dumplings
- Simple, satisfying flavor. The pork and vegetables come together naturally, with just a bit of soy sauce and sesame oil to enhance the taste. It’s tasty without being complicated.
- Hands-on and rewarding. Making the filling and folding dumplings takes some effort, but it’s satisfying and teaches a bit of technique along the way.
- Great for sharing. These dumplings are easy to make in batches, and sharing them makes the experience even more enjoyable.
- Flexible cooking methods. You can pan-fry, steam, or boil them depending on your mood or time. Each method gives slightly different textures, which is a nice way to learn how cooking changes the final dish.
- A comforting kitchen ritual. Making dumplings is a small, mindful activity that can help you slow down, focus, and enjoy a little homemade comfort.
What You Need to Make Pork and Vegetable Dumplings
Cabbage, Carrots, and Green Onion
Cabbage naturally holds a lot of moisture, which can make your dumplings soggy if not handled properly. That’s why salting the cabbage before using it is important, it helps draw out excess water for a firmer, better-textured filling. I added carrots for a bit of crunch and natural sweetness, which balances the soft texture of the cabbage. Green onions add a mild, fresh onion flavor that brightens the filling.
Ground Pork
For juicy dumplings, using ground pork with a bit of fat is ideal. Personally, I prefer lean ground pork for a lighter filling. Cooking the pork before combining it with the vegetables helps speed up the steaming process, but you can skip this step if you prefer.
Garlic and Ginger
These are essential for giving the dumplings their classic aromatic flavor. Garlic adds a savory depth, while ginger brings a subtle warmth and freshness that balances the richness of the pork.
Soy Sauce and Sesame Oil
Soy sauce adds saltiness and umami, while sesame oil gives a nutty aroma and depth. I use low-sodium soy sauce so the seasoning doesn’t get too strong.
Ground Black Pepper and Salt
Salt is mostly for the cabbage to keep the filling from getting soggy, and black pepper adds a little kick. You can always adjust seasoning for the pork and veggies to your taste.
Dumpling Wrappers
I usually use store-bought wrappers because they’re convenient, but making your own is fun too. It lets you control the size, thickness, and texture, which makes folding a bit easier and more personal.
Rice Vinegar
For the dipping sauce, rice vinegar adds mild acidity that balances the richness of the dumplings. I love how it makes each bite taste bright and fresh.
Here’s How to Make Pork and Vegetable Dumplings
Now that you know what goes into these dumplings and why each ingredient matters, it’s time to roll up your sleeves and start cooking. Follow the steps below to make your own batch of delicious pork and vegetable dumplings.
Pork and Vegetable Dumplings
Equipment
- Mixing Bowls
- Cutting board & knife
- Measuring cups & spoons
- Steamer
- Parchment paper or cabbage leaves
- Spoon or small scoop
- Small bowl of water
Ingredients
For the filling:
- 1 ½ cup cabbage finely chopped
- ½ cup carrots finely chopped
- 2 stalks green onion finely chopped
- 250g ground pork
- 1 clove garlic minced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp ground black pepper
- salt for the cabbage
- 25–30 pcs dumpling wrappers
For the dipping sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- chili oil optional
Instructions
- Prepare the cabbage. Finely chop the cabbage and place it in a bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes. This step helps release excess water. After that, squeeze the cabbage gently with your hands or use a clean kitchen towel to remove the liquid.
- Make the filling. In a large mixing bowl, combine the ground pork, prepared cabbage, carrots, and green onion. Add minced garlic, grated ginger, soy sauce, sesame oil, salt, and ground black pepper. Mix well until everything is evenly combined.
- Assemble the dumplings. Place one dumpling wrapper in your hand. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and moisten the edges of the wrapper. Fold in half and press the edges to seal tightly. Repeat until all wrappers are filled.
- Cook the dumplings.Choose your cooking method:Pan-fry: Heat 1 tablespoon of oil in a nonstick pan over medium heat. Add the dumplings and cook until the bottoms are golden brown. Then pour in ¼ cup of water, cover, and steam for about 5–6 minutes or until cooked through.Steam: Arrange dumplings in a steamer lined with parchment paper and steam for about 10 minutes.Boil: Drop dumplings into boiling water and cook until they float to the surface, around 3–4 minutes.
- Make the dipping sauce. In a small bowl, mix soy sauce, sesame oil, and rice vinegar. Adjust to your taste.
- Serve and enjoy. Serve the dumplings warm with your dipping sauce. You can sprinkle chopped green onions or sesame seeds on top for garnish.
Notes & Tips
- Portion control. Use about 1 teaspoon of filling per wrapper for even-sized dumplings that cook consistently.
- Steaming without a steamer. If you don’t have a steamer, use a large pot with a little water, place a smaller heatproof bowl or casserole inside, line it with cabbage leaves, and arrange the dumplings on top. Cover and steam as usual. It works really well!
- Cooking order. Leave a little space between dumplings to allow steam to circulate evenly.
- Storage. Uncooked dumplings can be frozen in a single layer, then transferred to a bag once frozen. Cooked dumplings can be stored in the fridge for 2–3 days.
Craving More Chinese Flavors?
If these pork and vegetable dumplings hit the spot, you’ll love my Mapo Tofu with Ground Pork, a spicy, savory Chinese favorite that’s fun to make at home.
Follow me on @barelysalted for more kitchen fun. I’m trying to be more active there and would love to connect with you! :))
Kitchen + Stereo
Sometimes I have this dilemma: I want quiet, but too quiet is boring, so I need something in the background that keeps me present without pulling my mind away. Raspberry Jam by Allah-Las is perfect for this. It has a soft groove that makes the space feel alive while letting you stay in the moment.
Love,
Jezelle
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