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  • Writer's pictureNicole Leonetti

Pork Dumpling Recipe

My lovely friend, Michelle Tsai, shared this recipe for pork dumplings. While this is similar to her mother’s family recipe, she has tweaked it a bit and made it her own. I can vouch that these are truly delicious! She was generous enough to teach me and my family (and friends!) how to make these dumplings so we can enjoy them whenever we like!

*Makes 30 Dumplings



- ½ Head Napa Cabbage

- ½ Teaspoon Salt

- 10oz Minced Pork

- 4 Scallions (finely chopped)

- 3 Teaspoons Ginger (minced)

- 2 Tablespoons Soy Sauce

- 1 Pinch group Sichuan Pepper

- 1.5 Tablespoon Sesame Oil


- I recommend buying dumpling wrapper – there are many recipes for making your own, but if you are in LA I recommend buying them from 99 Ranch.

Dipping Sauce:

- Sesame Oil

- Black Vinegar

- Soy Sauce

- Chili Garlic Oil and Sauce


- Cut up the Napa Cabbage into tiny pieces (minced)

- Put minced Cabbage into a colander (over a plate or in the sink) and add Salt

- Mix well and leave to rest for at least a half hour (I do overnight)

- Add Minced Pork, Scallions, Ginger, Soy Sauce, and Ground Sichuan Pepper to a large bowl

- Mix, Mix, Mix – until the liquid is fully absorbed by the meat

- Squeeze the Cabbage in batches to remove the water

- Add the Cabbage to the Pork mixture

- Pour in Sesame Oil and mix to combine

- Place a spoonful of filling in the middle of the dumpling wrapper

- Fold the wrapper and then pinch to create pleats and seal all around the edge (pleats on one side, no pleats on the other)

- Bring a large pot of water to a full boil on Medium-High heat

- Carefully place the dumplings into the boiling water (about 10 at a time)

- Once the water comes back to a full boil, add some (about 1/3 cup) cold water to it and cover with a lid

- Once the water reaches a second boil, the Dumplings will be perfect and ready to eat (all should be floating)

- ALSO, if you wish to pan fry the dumplings you should let them cool and put just a little bit of Olive Oil in a pan and lightly fry the Dumplings in batches over Medium-High heat (If you pan fry leftovers, it’s even better)!

- For the Dipping Sauce – give everyone an individual bowl where they can combine the Sesame Oil, Black Vinegar, Soy Sauce, and Chili Garlic Sauce based on their preferences

- Serve and Enjoy!

I love to pair dumplings with an off-dry, high-acid Riesling which will balance out the spice. Bubbles would also work nicely - a slightly sweet Prosecco would complement these particularly well. Enjoy!

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