Crispy, juicy, and full of flavor—these homemade pork dumplings (potstickers) are easier than you think and better than takeout.
Pork dumplings hold a special place in our story. When Jackie and I first met, she told me about her favorite dumpling spot in NYC—a fast-casual joint called Rickshaw. Their pork potstickers were legendary: crispy on the outside, savory and juicy on the inside. Once I tasted them, I was hooked. When the shop closed, we were heartbroken—until I started testing my own version at home.
These pan-fried pork dumplings are now a staple in our kitchen. Filled with seasoned ground pork, ginger, cilantro, cabbage, and fresh ramps, they hit that perfect balance of crisp texture and bold flavor. Jackie swears they’re better than the originals (and I’m not arguing!). Serve them with our Seasoned Edamame and pair with crunchy Asian Salad for a full-on pork dumpling feast.
Craving more? Try our Thai Dumplings with Peanut Dipping Sauce for a flavor-packed twist.
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Ingredients
for the dumplings:
- GROUND PORK: all natural lean ground pork (we used 80/20 ground pork)
- CABBAGE: green cabbage or red cabbage, finely chopped
- CILANTRO: fresh cilantro, chopped
- CARROTS: fresh carrots, finely chopped
- RAMPS: fresh ramps, finely chopped (substitute chopped garlic if you can't find fresh ramps)
- GREEN ONION: (scallion) finely chopped green onion
- GINGER: fresh ginger, finely chopped
- SESAME OIL: pure sesame oil adds depth of flavor
- GARLIC: fresh garlic cloves, finely chopped
- WONTON WRAPPERS: we used 3" x 3" wonton wrappers (you can also use round dumpling wrappers).
for the dipping sauce:
- RICE VINEGAR: seasoned rice vinegar
- SOY SAUCE: (tamari) we like reduced sodium soy sauce
- GREEN ONIONS: (scallions) chopped green onions
- GARLIC POWDER: dried garlic powder
- SUGAR: granulated sugar
- SESAME SEEDS: ¼ teaspoon sesame seeds
Instructions
- Make the dumpling filling: In a medium mixing bowl, add ground pork, cabbage, carrots, ramps, green onion, and cilantro and mix thoroughly. Add sesame oil and chopped garlic and mix.
- Fill the wontons: As shown in photo below, place a teaspoon of mix in center and with finger dipped in water coat edge of wonton and fold over and seal. Then fold the two points of wonton together. Continue until all dumplings are stuffed.
- Cook dumplings: Using a large non stick sauté pan add 2 tablespoon vegetable oil and heat over medium heat. Once hot, place half of the dumplings in the oil and allow to cook for 2 minutes. Turn over and cook an additional minute. Add ¼ cup warm water to pan and cover immediately. and allow to steam for 4-5 minutes (this will assure the filling is cooked completely). Remove from pan and repeat with remaining dumplings.
- Make dipping sauce: Combine vinegar, soy sauce, green onions, sugar, garlic powder and sesame seeds until sugar is dissolved.
- Serve: Dip dumplings in sauce and enjoy.
🔪Top tip
The key to filling dumplings is not to overstuff them . One tsp. of filling mix is plenty, so they do not split while cooking (see photo below).
Substitutions & Variations
- Ramps: If you can't find fresh ramps, substitute chopped garlic
- Wonton wrappers: use wonton wrappers and fold them as shown above, or buy round dumpling wrappers
- Vegetarian: make vegetarian or vegan by using plant-based fillings such as tofu, mushrooms, various vegetables, and using vegan-friendly wrappers. See our Vegetable Potstickers recipe.
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Storage
- Store leftover dumplings in an airtight containers in the refrigerator for up to 3 days.
- Make Ahead: Dumplings can be made ahead and refrigerated (or frozen) until you are ready to pan fry them.
- Freeze Dumplings for up to one month after assembly in airtight container.
- To Cook from Frozen: use the same method, however cook in oil for 4-6 minutes then add water, cover and cook 6-8 minutes.
FAQ
Pork dumplings are typically made with ground pork, garlic, ginger, scallions or cilantro, and vegetables like cabbage. Our version also includes fresh ramps for a seasonal twist. They’re wrapped in thin dumpling dough and pan-fried to crispy, golden perfection.
Yes! The terms "pork dumplings" and "potstickers" are often used interchangeably. Potstickers usually refer to pan-fried dumplings that get a crispy bottom while staying tender on top. The filling is the same—savory pork and seasonings wrapped in dough.
Absolutely. You can freeze pork dumplings before cooking by placing them on a tray in a single layer, freezing until solid, then transferring them to a freezer bag. They can be cooked straight from frozen—just add a few extra minutes to the cooking time.
Pork dumplings pair well with dipping sauces like sweet chili or soy-ginger. For a full meal, serve them alongside fried rice, Asian Salad, or Thai Dumplings for a dumpling duo.
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Pork Dumplings recipe
Crispy, juicy, and full of flavor—these homemade pork dumplings (potstickers) are easier than you think and better than takeout.
- Total Time: 35 mins
- Yield: 2 dozen 1x
Ingredients
for the dumplings:
- 8 ounces ground pork
- ½ C finely chopped cabbage
- ½ C chopped cilantro
- 2 Tbsp finely chopped carrots
- 1 Tbsp fresh ginger (grated or chopped)
- 2 Tbsp finely chopped ramps (can substitute 1 tsp chopped garlic)
- ¼ C finely chopped green onion
- 1 tsp sesame oil
- 1 tsp fresh chopped garlic
- 2 dozen wonton wrappers (we used 3" x 3")
For the dipping sauce:
- ¼ C rice vinegar
- 1 Tbsp soy sauce
- 1 Tbsp chopped green onions
- ¼ tsp garlic powder
- ½ tsp sugar
- ¼ tsp sesame seeds
Instructions
To make dumpling filling:
- In a medium mixing bowl, add ground pork, cabbage, carrots, ramps, green onion, and cilantro and mix thoroughly.
- Add sesame oil and chopped garlic and mix.
- Place a teaspoon of mix in center and with finger dipped in water coat edge of wonton and fold over and seal. Then fold the two points of wonton together.
- Continue until all dumplings are stuffed.
To cook dumplings:
- Using a large non stick sauté pan add 2 tablespoon vegetable oil and heat over medium heat.
- Once hot place half of the dumplings in the oil and allow to cook for 2 minutes.
- Turn over and cook an additional minute.
- Add ¼ cup warm water to pan. Cover immediately and allow to steam for 4-5 minutes. This will assure the filling is cooked completely.
- Remove from pan and repeat with remaining dumplings.
To make dipping sauce:
- Combine vinegar, soy sauce, green onions, sugar, garlic powder and sesame seeds until sugar is dissolved.
- Dip dumplings in sauce and enjoy.
Notes
- If you can't find fresh ramps, substitute chopped garlic
- The key to filling dumplings is not to overstuff them . One tsp. of filling mix is plenty, so they do not split while cooking (see photo in post).
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: appetizer
- Cuisine: Asian
Nutrition
- Serving Size: 6 dumplings
- Calories: 214
- Sugar: 1.5 g
- Sodium: 228.6 mg
- Fat: 13.4 g
- Carbohydrates: 11 g
- Protein: 11.6 g
- Cholesterol: 42.2 mg
Jackie says
We love this recipe! It reminds us of our favorite dumpling shop in Manhattan-- so flavorful and surprisingly easy.