Homemade dumplings that taste better than takeaway and freeze like a dream.
We love yum cha, but what we really love are dumplings – juicy, salty, chewy little pockets of happiness. My kids are obsessed, I’m obsessed. And while I’m all for the occasional takeaway, I’m not a fan of supermarket dumplings (expensive, bland and slightly suspicious on the ingredient front). These homemade Pork and Cabbage Dumplings are the fix: they’re easy to make, taste delicious, and you know exactly what’s in them. They’re actually cheaper than buying a single tray of frozen ones, and a great way to get the kids in the kitchen.
These dumplings have become a regular thing in our house – especially on weekends when the kids and I can make them together. Music on, kids elbow-deep in wrappers, and a glass of wine in hand for me. It’s a bit chaotic, but in the best possible way. And if it didn’t sound enticing enough already, these dumplings freeze so well. Make this recipe once and you’ll have easy lunches and dinners ready to go – straight from freezer to pan (this recipe makes a huge batch!).
If you’ve never made dumplings before, it may sound a little overwhelming, but I promise you that it’s not – if my kids can do it, so can you! I take a shortcut and buy dumpling wrappers from the supermarket – they are generally found in the Asian section.
The hot tip that I discovered through Christie at Home’s Pork Cabbage Dumplings recipe is to salt the cabbage and let it rest for 10 minutes before assembling. Upon further research, I discovered that this helps to not only prevent soggy dumplings, but also keeps the dumplings juicy versus watery … you get a concentrated, flavour-packed filling.
We eat these dumplings on their own, in soup, tossed through a noodle stir-fry, or packed cold into lunchboxes. There’s even a dumpling salad recipe on the website if you want to level up! Trust me – once you make them, you’ll wonder why you didn’t do it sooner.
What else can I add to the filling?
You can bulk out the filling with finely chopped mushrooms, shredded carrot or zucchini (courgette), or even a small handful of chopped coriander (cilantro) – just make sure to squeeze out any extra moisture from veggies like mushrooms or zucchini before mixing, or your dumplings might end up soggy.
What dipping sauce do you recommend?
You can keep it classic with equal parts tamari or soy sauce and rice wine vinegar, plus a few drops of sesame oil. Or try my Quick Dumpling Dipping Sauce recipe, which has a little chilli, garlic, ginger and brown sugar for the perfect sweet-salty balance.
How do I stop the wrappers from drying out while folding?
Cover the stack of unused wrappers with a damp paper towel. Same goes for your finished dumplings – this keeps everything soft and easy to work with until cooking or freezing.
Watch how to make Pork and Cabbage Dumplings
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Pork and Cabbage Dumplings
Juicy, flavour-packed Pork and Cabbage dumplings that you can boil, steam or fry. Perfect for dinner or the freezer – make a big batch and enjoy the fakeaway feeling anytime.
- Total Time: 50–55 minutes
- Yield: Makes approx. 60 dumplings
Ingredients
- 4 cups (180 g) finely chopped wombok cabbage
- 1 tsp sea salt flakes
- 500 g (1 lb 2 oz) minced (ground) pork
- 2 spring onions (scallions), finely chopped, plus extra to serve
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shoaxing wine (optional)
- ½ tsp chicken stock powder (bouillon) or sea salt flakes
- ¼ tsp cracked black pepper
- 2 packets dumpling wrappers (see note 1)
To serve
Instructions
Prepare the dumplings:
- Add the wombok cabbage and salt to a large bowl and toss to combine. Set aside for 10–15 minutes to draw out the moisture, then use clean hands to squeeze out as much liquid as possible. Dab the cabbage dry with a clean tea (dish) towel or paper towel to remove any excess moisture.
- In a large bowl, combine the cabbage, minced pork, spring onion, garlic, ginger, soy sauce, sesame oil, Shaoxing wine (if using), chicken stock powder or salt and the pepper. Mix thoroughly with your hands or a spoon until the mixture feels sticky and well combined.
Wrap the dumplings:
- Set up your wrapping station by lining your work surface with baking (parchment) paper (for easy clean-up), filling a small dish with water, and placing a plate nearby for the folded dumplings.
- Lay out the wrappers on the baking paper (see note 2). Working one at a time, place 1 teaspoon of filling in the centre of each wrapper. Gently flatten the filling with the back of your spoon to make folding easier (see video). Don’t overfill – it makes the dumplings harder to seal.
- Dip your finger in the water and run it around the edge of the wrapper. Fold into a half-moon shape and pleat to seal – aim for 4–5 pleats per dumpling (see video for how-to). Place on the prepared plate and cover with damp paper towel to stop them drying out. Repeat with the remaining filling.
Cook the dumplings:
To boil:
- Bring a large pot of water to the boil.
- Cook the dumplings in batches, stirring gently to prevent sticking. When the dumplings float to the surface, cook for another 2–3 minutes, then drain and serve (each batch will take a total of roughly 4–5 minutes to cook).
To steam:
- Line a bamboo or metal steamer with baking paper and poke a few holes in it.
- Add the dumplings, spaced apart. Place the lid on and steam over boiling water for 10–12 minutes.
To pan-fry:
- Heat 1 tablespoon of oil in a non-stick frying pan over medium–high heat.
- Add the dumplings, flat-side down, then cook until golden brown underneath (2–3 minutes).
- Add ⅓ cup (80 ml) water, cover with a lid and steam for 5–6 minutes.
- Uncover and let the bottoms crisp up for another 1–2 minutes.
Serve:
- Serve with the dumpling dipping sauce and the extra spring onion scattered over the top.
Notes
Note 1 – Found in the refrigerator section of the supermarket, there are usually around 30 wrappers per packet. This recipe makes roughly 60 dumplings. It’s a big batch, perfect for prepping ahead and freezing. Halve the ingredients if you want to make 30 dumplings (with 1 packet of dumpling wrappers). You may have some wrappers left over depending on how much filling you put in each dumpling. You can freeze leftover wrappers – store them in an airtight container or reusable sandwich bag. Thaw overnight in the fridge and use as per the recipe.
Note 2 – If you are new to folding dumplings, it’s helpful to keep the dumpling wrappers covered with a damp paper towel or tea (dish) towel while you fold – the longer they sit out, the more they will dry out, which makes them less pliable and more prone to tearing.
Make Ahead
Filling – Can be made up to 24 hours in advance. Store in an airtight container in the fridge.
Wrapped dumplings – Store in the fridge for up to 24 hours, covered with damp paper towel and sealed in an airtight container. Any longer than that and they’re better off in the freezer.
To freeze – Place uncooked dumplings on a tray lined with baking (parchment) paper (not touching), freeze until solid, then transfer to a container or reusable bag for long-term storage. They’ll keep well for up to 3 months.
To cook from frozen – No need to thaw – just add an extra 2–3 minutes to your usual cook time whether you’re boiling, steaming or pan-frying. Easy.
Leftovers
Fridge – Store cooked dumplings in an airtight container for up to 3 days. Keep the dipping sauce in a separate container so the dumplings don’t get soggy.
Freezer – Cooked dumplings can also be frozen, but just know they’ll be a little softer when reheated. Cool completely first, then freeze in a single layer before transferring to a container or bag. Reheat straight from frozen or thaw overnight in the fridge. If you would like to make them ahead, you’re best following the make ahead instructions above.
To reheat:
Pan-fry – Reheat in a hot non-stick pan with a splash of oil to revive the crispy bottoms.
Steam – Pop into a steamer for 5–7 minutes until heated through.
Microwave – Cover with damp paper towel and heat in 30-second bursts until hot.
- Prep Time: 40 minutes (including resting and folding)
- Cook Time: 10–15 minutes
- Category: Pork, Get-ahead and Freeze, Fakeaway
- Method: Boil, Steam, Pan-fry
- Cuisine: Chinese-inspired
