If you love bold, punchy flavors wrapped in crisp yet tender dumpling wrappers, you need to try these Easy Pork Dumplings. They're juicy, savoury, and downright addictive, perfect for a show-stopping appetiser, as the centerpiece of a dinner party spread or loaded up with lots of delicious toppings.
Crispy-bottomed and tender-steamed, these dumplings are filled with juicy pork and umami flavours. They are the same dumpling recipe I have been making for years and are a must try!
If you like this dumpling recipe, try making with my homemade dumpling wrappers! Some other tasty dumpling recipes to try are my hot honey chicken dumplings or my cheeseburger dumplings.
Jump to:
Ingredients
Jump to Recipe for quantities
Dumpling wrappers - encase the filling. I like to use my own homemade wrappers.
Pork mince - the juicy texture and mild flavor of pork mince creates the perfect base for absorbing all the spices and seasonings.
Spring onion (green onion) and chives - spring onions (green onions) add a subtle oniony flavor without overpowering the dish. Chives add a fresh peppery bite.
Coriander (Cilantro) - coriander brings a fresh, citrusy pop that lightens the richness of the pork.
Egg - Egg acts as a binding agent, helping the pork mince hold together while also adding some moisture to the filling.
Garlic and ginger - a dynamic duo in most Asian-inspired recipes, and these chili oil pork wontons are no exception. Garlic lends its pungent, earthy flavor, while ginger adds a bright, zesty kick. Both ingredients bring warmth and depth to the filling.
Light and dark soy sauce - light soy sauce is the salty umami element that ties the filling together. Dark soy sauce is savoury and deep coloured
Chili oil - I personally like to use chili crisp oil because it adds not only heat but also crispy bits of chili and garlic that make the sauce more interesting.
Rice wine vinegar - rice wine vinegar gives the sauce a touch of acidity
Sesame oil - nutty umami taste
Chinese 5 spice and MSG - Chinese five spice provides warm, aromatic flavor and complexity to the filling, while MSG delivers a savory, mouth-filling punch of umami.
See recipe card for quantities.
Instructions
Jump to Recipe for quantites
- Step 1: Prepare ingredients then combine in a large bowl. Stir until everything is fully combined and slightly sticky. This stickiness means the filling is well emulsified, perfect for juicy dumplings.
- Step 2: Take a dumpling wrapper and place about a teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper. Pinch the wrapper closed at the side, then pleat each side inward toward the center. Press the dough together to create a tightly sealed, circular dumpling.
- Step 3: Heat a drizzle of oil in a large skillet over medium-high heat. Add the dumplings in a single layer (in two or three batches, if needed) and fry for 3–4 minutes until the bottoms are golden and crisp.
- Step 4: Add ½ cup of water to the pan, cover with a lid, and steam for 5–6 minutes until the filling is fully cooked. (For food safety, the internal temperature should reach 74°C/165°F.)
Add to a plate and drizzle and sprinkle toppings of choice
Hint: Don’t overfill the wrappers, about a teaspoon is plenty. Too much filling makes sealing tricky and may cause bursting during cooking. Dampening the edges helps create a tight seal, especially when pleating. Practice a few folds first; you’ll quickly get the hang of it.
Substitutions
Dumpling wrappers - try using wonton wrappers or making your own with just two main ingredients
Spring Onions – Try finely chopped shallots for a slightly sweeter, milder flavor or chives for a delicate oniony note.
Coriander – Replace with fresh parsley for a milder herbaceous touch or mint for a cool, fresh contrast to the heat.
Soy Sauce – Try tamari for a gluten-free option or coconut aminos for a slightly sweeter, lower-sodium alternative.
Garlic (Minced) – Replace with garlic paste for convenience or garlic powder for a milder, more subtle flavor.
Egg – Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoon water) for a vegan binder or silken tofu for a protein-rich alternative.
Chili crisp oil - Substitute with regular chili oil or even sriracha for a milder heat. I like chili crisp oil because of its added texture from crispy bits of garlic and chili, which give the sauce more dimension. Homemade chili oil is a great substitute too (see below).
Rice wine vinegar - Swap rice wine vinegar with apple cider vinegar or white wine vinegar for a similar tangy effect.
Variations
Shrimp and Pork - Combine chopped shrimp with pork mince for a surf-and-turf filling. The shrimp adds a sweet and succulent bite that pairs beautifully with the spicy chili oil sauce.
Vegetarian - Replace the pork with finely chopped mushrooms, tofu, and cabbage. This creates a hearty, umami-rich filling that’s perfect for those seeking a plant-based alternative.
Spicy Beef - Swap the pork for ground beef and add a pinch of chili flakes to the filling. The beef offers a bolder, richer flavor, especially when combined with the heat from the chili oil)
Equipment
Storage
Prepare and fill the dumplings, then place them on a baking sheet lined with parchment paper. Freeze them individually for 1-2 hours, then transfer them into an airtight container or freezer bag. They can be frozen for up to 2 months. When ready to cook, cook them directly from frozen, adding an extra 3-4 minutes to the cooking time and add extra water to the pan.
Top Tip
For the best flavor, consider making your own chili crisp oil with fresh garlic, dried chilies, and oil. It adds a personalized touch and enhances the texture and taste of the sauce.
Related
Looking for other recipes like this? Try these:
Appetisers
More appetiser recipes:
Recipe
Easy Pork Dumplings Recipe
Equipment
- 1 large pan
- Large bowl
Ingredients
- 500 g pork mince
- 2 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon rice wine vinegar
- 1 teaspoon chilli oil
- 1 teaspoon sesame oil
- 1 teaspoon msg
- ½ teaspoon Chinese 5 spice
- 2 spring onions
- 5 g chopped chives
- 1-2 tablespoon chopped coriander
- 2 cloves garlic minced
- 1 inch finely chopped ginger
- 1 egg
- 1 tablespoon olive oil
- 25-50 dumpling wrappers
Instructions
- Prepare ingredients then combine in a large bowl. Stir until everything is fully combined and slightly sticky. This stickiness means the filling is well emulsified, perfect for juicy dumplings.500 g pork mince, 2 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon chilli oil, 1 teaspoon msg, ½ teaspoon Chinese 5 spice, 2 spring onions, 5 g chopped chives, 1-2 tablespoon chopped coriander, 2 cloves garlic minced, 1 inch finely chopped ginger, 1 egg, 1 tablespoon olive oil
- Take a dumpling wrapper and place about a teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper. Pinch the wrapper closed at the side, then pleat each side inward toward the center. Press the dough together to create a tightly sealed, circular dumpling.25-50 dumpling wrappers
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the dumplings in a single layer (in two or three batches, if needed, adding more oil each time) and fry for 3–4 minutes until the bottoms are golden and crisp.
- Add ½ cup of water to the pan, cover with a lid, and steam for 5–6 minutes until the filling is fully cooked. (For food safety, the internal temperature should reach 74°C/165°F.) While the dumplings are steaming.
- Add to a plate and drizzle and sprinkle toppings of choice
