These Fried Pork Dumplings combine crisp, golden edges with a savory, tender pork filling. Made from ground pork, fresh ginger and garlic, scallions, and a hint of chili, they deliver bold, balanced flavors in every bite. Wonton wrappers make assembly quick, and a simple fry-and-steam technique yields dumplings that are both crunchy and juicy. Serve them as an appetizer, snack, or main course with your favorite dipping sauce.
Fried Pork Dumplings
I love Asian flavors and often recreate them at home. With restaurant dining limited, making these dumplings is an easy, satisfying way to enjoy those textures and tastes in my own kitchen. While this version isn’t claiming to be a museum‑perfect replica of any single regional style, it is delicious, approachable, and quick to prepare.
These dumplings come together quickly, especially if you have help shaping and sealing them — making dumpling assembly a fun family activity. The recipe has been on the blog for many years and was refreshed with new photos in 2024 to better show what to expect.
Why You’ll Love This Dish
- Perfectly balanced flavors: Savory pork meets bright ginger, aromatic garlic, and a touch of chili for warmth.
- Versatile serving options: Ideal as an appetizer, finger food, or part of a larger meal.
- Quick and easy prep: Store-bought wonton wrappers save time while delivering great texture.
- Crowd-pleasing texture: Crisp, golden edges with tender, juicy centers.
- Customizable: Swap or add vegetables, adjust the chili, or use alternative proteins to suit your diet.
Recipe Shopping List
If you’re wondering what to pick up at the store, here’s a concise shopping list. For exact quantities check the recipe ingredients below.
- Ground pork
- Garlic, finely minced
- Green onions (green parts only), chopped
- Fresh ginger, grated
- Rice vinegar
- Soy sauce
- Chili garlic sauce or paste (adjust to taste)
- Sesame oil
- Wonton wrappers
- Cornstarch
- Cold water
- Vegetable oil for frying
How to Make This Recipe (Overview)
Below is a brief overview of the method so you know what to expect. Follow the full ingredient list and step-by-step instructions in the recipe card further down to ensure the best results.
- Mix the filling: Combine ground pork with garlic, green onions, grated ginger, rice vinegar, soy sauce, chili garlic sauce, and sesame oil until evenly mixed.
- Assemble dumplings: Spoon 1–2 teaspoons of filling onto each wonton wrapper. Use a simple cornstarch-and-water slurry to moisten the edges, then fold and seal into triangles or your preferred shape.
- Preheat the pan: Heat a thin layer of vegetable oil in a nonstick skillet alongside a small amount of water for steaming.
- Cook the dumplings: Arrange dumplings in a single layer, cover, and steam for about 3 minutes until the water evaporates. Remove cover and fry until both sides are golden and crisp.
- Serve: Plate with soy sauce, a vinegar-soy dipping sauce, or your favorite spicy dip.
Recipe FAQ
Store cooked dumplings in an airtight container in the refrigerator for up to three days. To reheat, crisp them briefly in a hot skillet or air fryer to restore the texture.
Yes. Assemble the uncooked dumplings, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once firm. Cook from frozen by steaming and pan-frying; add a minute or two to the steaming time if needed.
Absolutely. Reduce or omit the chili garlic sauce for milder dumplings, or add more for extra heat. You can also add crushed red pepper or a splash of chili oil when serving.
Serve This With…
- Dumpling sauce: A soy-and-vinegar based dip with a touch of sugar and sesame oil pairs very well.
- Hot and sour soup: A tangy soup makes a nice contrast and warms the palate.
- Cucumber kimchi or quick pickles: Bright, crunchy accompaniments balance the richness.
- Steamed rice: A simple side to round out a heartier meal.
More Appetizer Ideas
- Lazy skillet pork dumplings
- Spicy stuffed hatch chile peppers
- A playful dumpling lasagna fusion
Fried Pork Dumplings
These fried dumplings are crisp, flavorful, and perfect for sharing. They come together quickly and are great for weeknights or gatherings.
Ingredients
- ½ pound ground pork
- 2 teaspoons garlic, finely minced
- 2 green onions, green part only, chopped
- 2 teaspoons fresh ginger, grated
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon chili garlic sauce or paste
- 1 teaspoon sesame oil
- 25 square wonton wrappers
- 1 teaspoon cornstarch
- ⅓ cup cold water (for slurry)
- 2 tablespoons vegetable oil (for frying)
- ¼ cup water, divided (for steaming)
Instructions
- In a bowl, combine the ground pork, garlic, chopped green onions, grated ginger, rice vinegar, soy sauce, chili garlic sauce, and sesame oil. Mix with your hands or a spoon until evenly combined.
- Spoon about 1–2 teaspoons of the pork mixture into the center of each wonton wrapper. Mix the cornstarch with ⅓ cup cold water to make a slurry, and brush or dab a little on the wrapper edges to help seal. Fold the wrapper into a triangle and press edges firmly; fold corners toward the center if desired to create a secure shape.
- Heat the vegetable oil in a large nonstick skillet over medium‑high heat. Add a small amount of water (about 2 tablespoons) and let it come to a simmer. Arrange dumplings in a single layer, cover, and steam for about 3 minutes or until the water evaporates and the filling is cooked through.
- Remove the lid and continue cooking until the bottoms are golden brown. Flip and brown the other side if needed. If frying in batches, maintain medium‑high heat and drain on paper towels briefly.
- Serve hot with soy sauce, a vinegar-soy dipping sauce, or your preferred condiment.
Nutrition Information (per serving)
Calories: 263 · Total Fat: 14g · Saturated Fat: 3g · Cholesterol: 39mg · Sodium: 382mg · Carbohydrates: 21g · Fiber: 1g · Protein: 13g
Nutrition estimates are approximate. Consult a trusted source if you require precise nutritional data for medical needs.