# Pork and Cabbage Dumplings > Salt 300 g chopped napa cabbage for 15 minutes and squeeze it dry. Mix 450 g ground pork with ginger, soy sauce, Shaoxing wine, sesame oil and white pepper, then add the cabbage and green onions. Fill and pleat 40 wrappers. Pan-fry for 2 minutes, add water, cover and steam for 6-7 minutes until the filling reaches 71°C (160°F), then crisp the bottoms. Source: https://savourrecipes.com/recipe/pork-and-cabbage-dumplings Author: Mei Lin Tan | Published: Oct 20, 2026 Categories: Chinese Recipes Collections: Winter Recipes, Lunar New Year Recipes Tags: Lunar New Year, High Protein, Make Ahead Pork and napa cabbage dumplings (jiaozi) are often eaten at Lunar New Year, especially in northern China, where families tend to fold them together, and their half-moon shape is often compared to old silver ingots. This version uses store-bought wrappers and a juicy ginger and green onion filling. You pan-fry them potsticker style, so the bottoms crisp while the tops steam, or boil them if you prefer. A batch of 40 freezes well, so you can fold them a few weeks ahead. ## Key facts - Prep time: 1 hr - Cook time: 25 mins - Total time: 1 hr 25 mins - Yield: 40 dumplings - Difficulty: Medium - Cuisine: Chinese - Method: Pan-frying and steaming - Calories: 700 per serving ## Ingredients ### Filling - 300 g napa cabbage, also called Chinese cabbage; finely chopped (about 4 cups) - 1 tsp salt - 450 g ground pork, 1 lb; not extra-lean, about 20% fat - 3 green onions, also called spring onions or scallions; finely chopped - 1 tbsp fresh ginger, finely grated - 2 tbsp light soy sauce - 1 tbsp Shaoxing wine, or dry sherry - 1 tbsp toasted sesame oil - 1/2 tsp ground white pepper - 1/2 tsp sugar - 3 tbsp cold water or unsalted chicken stock ### Dumplings - 40 round dumpling wrappers, about 9 cm (3 1/2 inches) across, sold as jiaozi or gyoza wrappers; thawed if frozen - 2 tbsp neutral oil, such as vegetable or peanut oil, divided - 120 ml water, 1/2 cup, divided - flour or cornstarch, for dusting the tray ### Dipping sauce - 3 tbsp soy sauce - 2 tbsp Chinese black vinegar, such as Chinkiang vinegar, or rice vinegar - 1 tsp toasted sesame oil - 1 tsp chili oil (optional) ## Equipment - Large non-stick frying pan with a lid - Large mixing bowl - Clean tea towel or cheesecloth - Baking sheet - Instant-read thermometer ## Instructions 1. **Salt the cabbage.** Toss the chopped cabbage with the salt in a bowl and leave it for 15 minutes to draw out water. Tip it onto a clean tea towel or cheesecloth, gather it up and squeeze hard over the sink until the cabbage is as dry as you can get it. 2. **Make the filling.** Put the pork, ginger, light soy sauce, Shaoxing wine, sesame oil, white pepper and sugar in a large bowl. Stir hard in one direction for 1-2 minutes, adding the cold water a tablespoon at a time, until the mixture turns sticky and the liquid is absorbed. Fold in the squeezed cabbage and green onions. 3. **Fold the dumplings.** Dust a baking sheet with flour. Place about 1 tablespoon of filling in the centre of a wrapper and wet half the edge with water. Fold it into a half-moon and pinch the top closed, then make 3-4 small pleats along one side, pressing each against the flat side to seal. Set it on the tray and repeat, keeping the finished dumplings and spare wrappers covered with a towel so they do not dry out. 4. **Pan-fry the bottoms.** Heat 1 tbsp of the oil in a large non-stick frying pan over medium-high heat. Arrange half the dumplings flat side down, close together but not overlapping, and fry for about 2 minutes until the bottoms are golden. 5. **Steam until cooked.** Pour 60 ml of the water into the pan, standing back as it spits, and cover straight away. Turn the heat to medium and steam for 6-7 minutes, until the wrappers look translucent and the filling reaches 71°C (160°F) on an instant-read thermometer. Uncover and cook for 1-2 minutes more, until the water is gone and the bottoms are crisp again. Repeat with the remaining oil, water and dumplings. 6. **Make the dip and serve.** Stir the soy sauce, black vinegar, sesame oil and chili oil, if using, together in a small bowl. Serve the dumplings hot, crisp side up, with the dipping sauce. ## Tips - Boiled dumplings: bring a large pot of water to a rolling boil, add 15-20 dumplings and stir gently so they do not stick to the bottom. Each time the water comes back to a boil, add 250 ml (1 cup) cold water, two or three times in all. They take about 6-8 minutes and are ready when they float, look slightly puffed and the filling reaches 71°C (160°F). - Squeeze the cabbage really well. Wet cabbage makes the filling watery and the wrappers soggy and more likely to tear. - To check the seasoning, cook a teaspoon of filling in a small pan until cooked through, taste it, and adjust the soy sauce or pepper before you start folding. - Use a pan with a tight-fitting lid so the steam stays in and cooks the filling through. ## Variations - Pork and chive: replace the cabbage with 150 g finely chopped garlic chives. They do not need salting. - Pork and shrimp: replace 150 g of the pork with finely chopped raw shrimp (prawns). - Add 4 dried shiitake mushrooms, soaked in hot water for 30 minutes, squeezed dry and finely chopped, to the filling. - Spicy dip: add 1 finely chopped garlic clove and an extra teaspoon of chili oil to the dipping sauce. ## Storage - Fridge: Refrigerate cooked dumplings within 2 hours in an airtight container for up to 3 days. Cook or freeze uncooked dumplings on the day you make them, because the wrappers turn soggy in the fridge. - Freezer: Freeze uncooked dumplings in a single layer on the floured tray until hard, about 2 hours, then pack them into freezer bags for up to 3 months. Cook from frozen without thawing: pan-fry with 80 ml water and steam for 9-10 minutes, or boil for 8-10 minutes, until the filling reaches 71°C (160°F). - Reheat: Reheat in a lightly oiled pan over medium heat with a splash of water, covered, for 4-5 minutes, or steam for 5 minutes, until hot through. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 700 | 31 g | 63 g | 35 g | ## Frequently asked questions ### Why are dumplings eaten at Lunar New Year? Dumplings are a common Lunar New Year dish, especially in northern China, where families often make them together. Their shape is often compared to old silver ingots, so they are linked with wishes for wealth in the year ahead. ### How do I know when pork dumplings are cooked? The wrappers turn slightly translucent and the filling feels firm. To be sure, check one dumpling from each batch with an instant-read thermometer: ground pork should reach 71°C (160°F). ### Can I freeze homemade dumplings? Yes. Freeze them uncooked on a floured tray until hard, then bag them for up to 3 months. Cook them straight from frozen, adding a few minutes to the steaming or boiling time. ### What is the difference between potstickers and boiled dumplings? They use the same filling and wrappers. Potstickers are fried on one side and then steamed in the covered pan, so they have crisp bottoms. Boiled dumplings are cooked in water and come out soft and smooth all over. ### How many dumplings should I make per person? Allow about 10 dumplings each as a main course, or 4-5 each when they are one dish in a bigger meal. This recipe makes about 40. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.