Pan Fried Pork Dumplings

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Enjoy homemade Pan Fried Pork Dumplings in no time! Filled with seasoned pork and perfectly fried then steamed, these homemade potstickers are ideal for a weeknight dinner or a fun appetizer, ready in under an hour!

I’ve always loved the idea of making restaurant-quality food at home, and pan fried pork dumplings are one of my absolute favorite takeout copycat recipes. There’s something so satisfying about biting into a crispy, golden dumpling filled with juicy, flavorful pork. It’s like a little pocket of happiness!

For me, these dumplings hit all the right notes—crispy on the outside, tender on the inside, and bursting with savory goodness.

Why I love this recipe

• It’s super customizable; you can switch up the filling however you like.
• They are freezer-friendly, so I can make a big batch and enjoy them whenever.
• It tastes just like restaurant dumplings, but better because I made them myself!

Ingredients

Dumplings:

• ground pork
• napa cabbage
• green onions
• garlic
• ginger
• soy sauce
• sesame oil
• rice vinegar
• sugar
• black pepper
• round dumpling wrappers

For Cooking:

• vegetable oil
• water

Dipping Sauce:

• soy sauce
• rice vinegar
• sesame oil
• toasted sesame seeds
• green onion

Step by step

Prepare the Filling:

1. First, in a large mixing bowl, combine all the dumplings ingredients except for the dumpling wrappers. Mix until all ingredients are well incorporated. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Assemble the Dumplings:

1. Place a dumpling wrapper on a clean surface.
2. Moisten the edges of the wrapper with a bit of water using your finger.
3. Add about 1 teaspoon of the pork filling to the center of the wrapper.
4. Fold the wrapper in half to form a half-moon shape and press the edges to seal, ensuring no air is trapped inside. For a pleated edge, make small folds along one side before sealing. Repeat with remaining wrappers and filling.

Cook the Dumplings:

1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Work in smaller batches to ensure the dumplings cook evenly.
2. Arrange the dumplings in the skillet, flat side down, making sure they do not touch each other. Cook for 2-3 minutes, or until the bottoms are golden brown.
3. Carefully add 2-3 tablespoons of water to the skillet and immediately cover with a lid. Reduce the heat to medium-low and steam the dumplings for 5-7 minutes, or until the filling is cooked through and the wrappers become translucent.
4. Transfer the cooked dumplings to a serving plate. Repeat with the remaining dumplings.

Prepare the Dipping Sauce:

1. While the dumplings are cooking, whisk together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion in a small bowl.

Serve:

1. Serve the dumplings hot with the dipping sauce on the side. Enjoy!

Variations

If you want to try something new, switch out the pork for different proteins like chicken or beef. You can also make a vegetarian version using mushrooms or tofu.

For an extra kick, drizzle in some chili oil or add additional veggies to the mix. The beauty of pan fried pork dumplings is that they are all about making them uniquely yours!

Serving suggestions

Serve with Mongolian beef or Mongolian noodles or recreate your favorite Chinese takeout dinner with homemade eggrolls, egg fried rice, and Instant Pot lo mein.

Storage

Allow leftover potstickers to cool completely before storing them in an airtight container in the fridge.

You can also freeze them before cooking, just arrange them in a single layer on a baking sheet until frozen, then transfer them to a freezer bag for easy cooking later.

If you try this recipe please comment and rate it below, I love hearing from you!

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