Our homemade Steamed Pork Dumplings are a flavorful, crowd-pleasing starter that pairs tender, savory pork filling with thin wonton wrappers for a delicate bite. This straightforward recipe yields dumplings that are steamed until tender, then lightly browned on the bottom for a satisfying contrast of soft wrapper and crisped base. Make a batch for a weeknight dinner, an appetizer spread, or to serve alongside other Asian-inspired dishes.
Steamed Pork Dumplings Recipe
This recipe uses a classic, well-loved filling of ground pork seasoned with garlic, ginger, green onions, rice vinegar, soy, chili paste and sesame oil. The method for sealing the wrappers is simple: gather the edges into a small bundle rather than attempting complex pleats. That quick technique saves time and still produces tender, attractive dumplings.
Why You’ll Love These Steamed Pork Dumplings
- Savory, Balanced Filling: A mix of garlic, ginger, soy and sesame oil gives the pork a savory depth with a little heat from chili garlic paste.
- Easy Assembly: The bundle method for sealing wontons is fast and forgiving for beginners.
- Customizable: Swap the protein or add finely chopped vegetables like cabbage or mushrooms to vary texture and flavor.
- Fast to Cook: Dumplings steam quickly, then finish in the pan for a crisp base—great for weeknights.
- Versatile Serving: Serve as an appetizer, snack, or alongside rice and stir-fries for a complete meal.
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Recipe Shopping List
Below are the main ingredients you’ll need. For exact quantities consult the recipe details in the recipe card section.
- Ground pork
- Garlic, finely minced
- Green onions (green parts only), chopped
- Fresh ginger, grated
- Rice vinegar
- Soy sauce
- Chili garlic sauce or paste
- Sesame oil
- Square wonton wrappers
- Cornstarch
- Cold water
- Vegetable oil
- Water for steaming
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How To Make This Recipe (Overview)
This overview summarizes the steps so you know what to expect. Follow the detailed instructions in the recipe card below while cooking.
- Prepare the filling: Combine ground pork with minced garlic, chopped green onions, grated ginger, rice vinegar, soy sauce, chili garlic paste and sesame oil until evenly mixed.
- Assemble dumplings: Spoon 1–2 teaspoons of filling onto each wonton wrapper. Mix cornstarch with cold water to form a thin slurry, use it to seal the wrapper, and gather the edges into a neat bundle.
- Steam the dumplings: Heat oil and a measured amount of water in a large nonstick skillet. Add dumplings in a single layer, cover, and let them steam until the water evaporates and the filling cooks through.
- Brown the bottoms: Remove the lid and let the dumplings cook a bit longer so the bottoms develop a light crisp.
- Serve: Plate the dumplings and serve with soy sauce, ponzu, or your preferred dumpling dipping sauce.
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Recipe FAQ
Store cooked dumplings in an airtight container in the refrigerator for up to three days. Reheat by steaming, or pan-fry briefly to refresh the crisped bottoms and restore texture.
Yes. Assemble them and freeze uncooked on a single layer tray. Once frozen, transfer to a freezer bag. Cook directly from frozen, adding a little more steaming time if needed.
You can replace pork with ground chicken or turkey, or use a plant-based ground substitute. Finely chopped mushrooms or cabbage also work well to add texture and bulk.
Classic options include soy sauce, ponzu, or a mix of soy, rice vinegar and chili oil. A sweet-and-spicy potsticker-style sauce is also a great match.
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Serve This With…
- Egg Drop Soup: A light broth that complements the savory dumplings.
- Stir-Fried Vegetables: Adds color, crunch and balance to the meal.
- Fried Rice: Make the meal more substantial by pairing dumplings with fried rice.
More Appetizer Recipes
- Chili Cheese Glizzy Tots
- Crispy Smash Dumplings
- Lazy Skillet Pork Dumplings
More Stir Fry Recipes
- Shrimp and Broccoli Stir Fry
- Chicken and Eggplant Stir Fry
- Chicken and Broccoli Stir Fry
- Teriyaki Steak Yakisoba
Pin For Later
Steamed Pork Dumplings
If you love dumplings but prefer cooking at home, this recipe makes it easy to recreate that favorite dumpling-house flavor in your kitchen.
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 wonton wrappers
- 1 teaspoon cornstarch
- ⅓ cup cold water (for slurry)
- 2 tablespoons vegetable oil
- ¼ cup water, divided (for steaming)
Instructions
- In a medium bowl, combine the ground pork, minced 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.
- Place 1–2 teaspoons of the pork mixture into the center of a wonton wrapper. In a small bowl, whisk the cornstarch with ⅓ cup cold water to form a thin slurry. Brush or spoon a little slurry around the wrapper edge, then gather the edges up and pinch them together to form a small bundle. Repeat with remaining wrappers and filling.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add ¼ cup water to the pan and bring to a simmer. Arrange the dumplings in a single layer, cover the pan, and steam for about 3 minutes or until the filling is cooked through and most of the water has evaporated.
- Remove the lid and continue to cook until the bottoms of the dumplings become lightly browned and crisp. Adjust heat as needed to avoid burning.
- Transfer dumplings to a serving plate and serve immediately with soy sauce, ponzu, or your preferred dumpling sauce.
Nutrition Information (per serving)
Calories: 243 • Total Fat: 14g • Saturated Fat: 4g • Cholesterol: 30mg • Sodium: 369mg • Carbohydrates: 19g • Fiber: 1g • Sugar: 0.2g • Protein: 10g