Recipe

Crispy Pork Dumplings (Potstickers)

Juicy pork and ginger filling, crisp golden bottoms, and a bright dipping sauce you will keep “taste testing.”

By Matt Campbell

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4.8

A plate of crispy-bottom pork dumplings with a golden browned skirt, served with a small bowl of soy-vinegar dipping sauce on a warm kitchen table

Pork dumplings are one of those foods that make a regular Tuesday feel like you did something. They are cozy, snacky, and wildly satisfying, especially when you get that crispy bottom and a steamy, juicy top in the same bite.

This is my go-to potsticker-style pork dumpling recipe with a gingery filling that tastes like you put in way more effort than you did. The vibe is: accessible ingredients, clear steps, and permission to make a few “abstract art” dumplings while you get the hang of folding. They still taste amazing.

We are also making a quick dipping sauce that is bright and punchy, because dumplings without a dip feel like wearing socks with no shoes.

Dumpling ingredients arranged on a home kitchen counter including ground pork, napa cabbage, scallions, ginger, garlic, soy sauce, sesame oil, and round dumpling wrappers

Why It Works

Juicy filling: Salting the cabbage, then squeezing out water keeps the pork mixture flavorful, not soggy.
Crisp edges, tender tops: The pan-fry then steam method gives you the best of both textures without deep frying.
Make-ahead friendly: Dumplings freeze beautifully, so you can cook a few now and stash the rest for an easy future meal.
Big flavor, normal groceries: Soy sauce, ginger, garlic, and sesame oil do the heavy lifting.

Pairs Well With

Storage Tips

How to Store and Reheat Dumplings

Cooked dumplings

Fridge: Store in an airtight container for up to 3 days. Let them cool first so they do not steam themselves into softness.
Reheat for crisp: Warm a nonstick skillet over medium heat with a thin slick of oil. Add dumplings flat-side down and cook 2 to 4 minutes until hot and re-crisped. If they need help heating through, add a tablespoon of water and cover for 30 to 60 seconds, then uncover to re-crisp.

Uncooked dumplings (best option)

Freeze: Place folded dumplings on a parchment-lined sheet pan, not touching. Freeze until solid, then transfer to a freezer bag.
How long: Best within 2 months.
Cook from frozen: Pan-fry as written, then steam covered until cooked through. Expect to add 3 to 6 minutes to the steaming time, and cook until the centers are no longer pink and reach 160°F/71°C. No thawing needed.

Common Questions

Common Dumpling Questions

What kind of pork should I use?

Use ground pork with some fat (around 20 percent fat if you can find it). Super lean pork can turn the filling a little dry. The fat is part of what makes dumplings feel luxurious.

Do I have to use napa cabbage?

Napa is classic because it is tender and slightly sweet. You can swap in regular green cabbage. Just chop it very fine and salt it the same way, then squeeze well.

Why is my filling watery?

Usually it is cabbage moisture. Salt the cabbage, let it sit, then squeeze it dry like you mean it. Also, mix the pork filling until it gets tacky and cohesive. It should cling slightly to the spoon or bowl, which helps it hold onto moisture instead of leaking it out.

How do I keep dumplings from sticking to the pan?

Use a nonstick skillet with a thin layer of oil and do not move the dumplings for the first 2 to 3 minutes. Once the crust forms, they release much more easily.

Can I steam these instead of pan-frying?

Yes. Steam in a lined steamer basket for about 8 to 10 minutes for fresh dumplings. From frozen, it can take 12 to 16 minutes depending on size and wrapper thickness. Either way, cook until the filling is no longer pink and reaches 160°F/71°C.

What is the easiest dumpling fold?

The simplest is the half-moon: fold in half, seal, and optionally add 2 to 3 pleats on one side. If your pleats look uneven, congratulations, you are doing it correctly at home.

How do I keep wrappers from tearing or drying out?

Keep the stack covered with a barely damp towel, and do not over-wet the rim. A thin line of water is plenty. Press the seal firmly so they do not pop open while steaming.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Cutting board and sharp knife
Fine-mesh strainer or clean kitchen towel (for squeezing cabbage)
Nonstick skillet with lid (10 to 12 inch is ideal)
Small bowl of water (for sealing wrappers)
Sheet pan lined with parchment (helpful for freezing)
Spatula
Instant-read thermometer (optional, but helpful)

I did not grow up folding dumplings at the kitchen table, but I love foods that turn cooking into a little project you can share. Pork dumplings hit that sweet spot for me: hands-on, low drama once you get rolling, and the payoff is immediate. The first time I nailed that crispy-bottom-and-juicy-top combo, I ate three standing at the stove like a gremlin, “just checking seasoning” with my dipping sauce. I still do that. Zero regrets.