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Pan fried dumplings on a black plate

Pan-Fried Pork and Cabbage Dumplings

Crispy bottom, juicy filling, super delicious, what's not to like about pan-fried dumplings (aka potstickers)!? Give this recipe a go!
5 from 3 votes
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Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: pork and cabbage dumplings
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 35 dumplings
Calories: 67kcal
Author: Genevieve


  • 1 packet dumpling wrappers (note 1)

Dumpling filling

  • 500 g /1 pound pork mince fatty, ~20% - 30% fat
  • 3 cups green cabbage finely chopped ~300g/11ounces (note 2)
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced (about 1 thumb-sized)
  • 1 tablespoon soy sauce
  • 1 tablespoon shaoxing wine
  • 2 tablespoon (optional - note 3) neutral-tasting oil eg. canola, grapeseed or lard
  • ½ teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Dipping sauce

  • ½ teaspoon ginger minced
  • 1 clove garlic minced
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese black vinegar Substitute: malt vinegar
  • ½ teaspoon sesame oil about ⅛ tsp

For pan-frying

  • 2 tablespoon neutral-tasting oil eg. canola, grapeseed
  • water


  • In a large mixing bowl, combine all filling ingredients and mix well. Best use a clean hand as it'll be much easier.
  • To fold the dumplings, watch my how-to video below. This recipe makes approximately 35 plump dumplings.
  • In a large non-stick frying pan, add 1 tablespoon of oil then neatly line with half of the dumplings, ensuring a little space in between each. Never overlap the dumplings.
  • Add ½ cup of water and place the lid on. Cook on medium-high heat for 5 to 6 minutes. Then, remove the lid and allow the liquids to evaporate and the dumplings to crisp up at the bottom.
  • Remove from the pan once the bottom of the dumplings is golden and crispy. Repeat for the second batch.
  • Combine all dipping sauce ingredients and serve with dumplings.



1. Dumpling wrappers - are found at Asian grocers in the fridge section, usually where the fresh noodles are. 
2. Chop cabbage as fine as possible - for better integration with the meat and if too chunky, the dumpling filling can turn out a little crunchy. 
3. Optional oil - if the pork used is lean (ie, <20% fat) then add oil to help increase the fat content which will help make the dumplings juicier.
If using napa cabbage instead of green cabbage - after finely chopping, lightly season with salt and massage the salt into the cabbage. Let it stand for ~10 minutes then squeeze excess liquids out with a clean tea towel. This is crucial otherwise the filling will be too watery to work with.
Making ahead - make 2 batches and freeze half of the uncooked dumplings for a rainy day (or emergency food). See 'make ahead' section for how to freeze and store raw dumplings.
Do not make the filling in advance - it is best to wrap the dumplings up as soon as the filling is made. This is because the filling will get watery when left too long in the fridge. Moisture from cabbage releases when it is in contact with salt (from filling seasoning). This is the case with all vegetables.
To cook frozen dumplings, do not thaw - 
  • Pan-frying method: no change to cooking method, simply extend cooking time to ~10 minutes (from ~7 minutes).
  • Boiling method: add frozen dumplings directly into boiling water and cook for about 8 minutes or until fully cooked. Dumplings are cooked once they all float to the top of the boiling water.
Leftovers - keep well in the fridge for 3 to 4 days stored in airtight containers.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 67kcal | Carbohydrates: 4.9g | Protein: 2.9g | Fat: 3.9g | Saturated Fat: 1.3g | Cholesterol: 10mg | Sodium: 100mg | Fiber: 0.3g | Sugar: 0.4g