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A hand uses chopsticks to dip a pan-fried dumpling into a small bowl of dipping sauce, surrounded by more dumplings on a plate.
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Pan-Fried Pork Dumplings

Crispy on the bottom, juicy inside, and dunked in a tangy tamarind sauce that's nothing like the soy-vinegar dip you're used to. This is the dumpling recipe that started the whole obsession.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Asian-Inspired
Servings: 8 servings (about 4-5 dumplings per serving)
Calories: 280kcal
Author: Kita Roberts

Equipment

Ingredients

For the Dumplings

  • 1 lb ground pork
  • 1 cup napa cabbage finely chopped
  • 3 green onions finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamarind paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • 30-34 round dumpling wrappers

For Cooking

  • 2 tablespoons vegetable oil divided
  • 2 teaspoons cornstarch per batch
  • 1/4 cup water per batch

For the Tamarind Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tablespoon tamarind paste
  • 2 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 green onion finely sliced

Instructions

Make the Filling

  • Combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, tamarind paste, rice vinegar, sugar, and black pepper in a large bowl. Mix by hand until evenly combined. Cover and refrigerate at least 30 minutes.
    A white bowl containing a ground pork dumpling filling.
    • Test your filling before making the dumplings: cook a small tablespoon of the ground pork mixture and taste it to see if you need to make and seasoning adjustments now before pleating a single dumpling.

Fold the Dumplings

  • Place a wrapper in your palm, add 1 teaspoon of filling to the center, wet the edge with water, fold in half, and pleat to seal. Repeat with remaining filling and wrappers.
    A hand holds a pleasted, uncooked dumpling over a white plate, with a bowl of filling and a small dish visible nearby.
    • Its cruicial not to overfill the dumplings. Too much of the pork filling and the dumplings won't seal and may split open while cooking.
    If you're making a batch to freeze for later, par freese the dumplings on a sheet pan in even rows. After 2 to 4 hours, transfer the frozen dumplings to freezer bags and store for up to 3 months until you're ready to cook.

Sear the Bottoms

  • Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Arrange dumplings flat-side down, pressing them gently so they stand up, without letting the edges touch one another. Cook for 2-3 minutes, until golden brown on the bottom.
    A hand uses tongs to pick up a dumpling from a pan showing the bottom crispy surface.

Steam and Crisp the Skirt

  • Whisk 2 teaspoons cornstarch into 1/4 cup water per batch. Pour it into the skillet in place of plain water and cover immediately; it will spatter, so stand back. Reduce heat to medium-low and steam 5-7 minutes, until wrappers turn translucent and pork reaches 160°F.
    A frying pan with a glass lid contains dumplings steaming.
  • Uncover for the last minute and let the liquid cook off completely, undisturbed, until it turns from cloudy to a thin, golden, lacy sheet connecting the dumplings. Repeat with remaining dumplings until they are all cooked through.

Make the Sauce

  • Whisk together soy sauce, tamarind paste, rice vinegar, sesame oil, and sesame seeds until the tamarind fully dissolves. Top with sliced green onion.
    Five small bowls on a gray surface, each containing green onions, soy sauce, rice vinegar, sesame seeds, and sesame oil.

Serve

  • Plate the dumplings hot, with the tamarind dipping sauce and serve immediately.

Notes

  • The cornstarch slurry in Step 4 creates a crispy, lacy skirt underneath the dumplings as it cooks off. Plate skirt-side up so it stays crisp and doesn't steam soft against the plate.
  • Store cooked dumplings in the fridge up to 3 days; freeze uncooked, folded dumplings up to 3 months.
  • Tamarind paste is sold as a jarred paste or concentrate in the international aisle; if using concentrate, cut the amount by half.
  • Developed and tested using a Thermapen to confirm the 160°F doneness mark.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 853mg | Potassium: 286mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg