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pork + charred cabbage dumplings

  • Author: jenny goycochea
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: about 40 dumplings 1x
  • Category: appetizers


If you love dumplings, you are going to love these pork and cabbage dumplings! Make sure to store some in the freezer for the future!




  • 40 round dumpling wrappers
  • 1 lb. ground pork
  • 1 egg
  • 5 stalks green onion, sliced
  • 1 tablespoon freshly grated ginger
  • 4 garlic cloves, minced
  • 1 cup chopped cabbage
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • 1 tablespoon sriracha

Dipping Sauce

  • 1/4 cup soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon chili oil and flake
  • 1/2 teaspoon sesame seeds


  1. Mix all the sauce ingredients together and set aside. 
  2. In a medium cast iron, heat 1 tablespoon of neutral oil over medium heat. Add the chopped cabbage and let it sit in the pan without stirring for a couple of minutes until dark spots appear. Stir and repeat until the cabbage has charred spots all over. Transfer cabbage to a cutting board, cool slightly and finely chop. Mix with the filling ingredients (minus the wrappers) until everything is well mixed. 
  3. Take a round wrapper and brush the edge with water. Place about 1 teaspoon of filling in the center and fold with pleats (see above for video references!). Dust the bottom with a little flour and place on a tray. Repeat until all the filling is done. 
  4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Place the dumplings in the pan, flat bottom side down,  and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the pan, cover and cook for another 5-7 minutes until the water has evaporated. Serve hot with dipping sauce. Any extra dumplings can be frozen and cooked from frozen in the same method.


I love making a large batch of dumplings and freezing what I don’t it. It makes a great, easy meal for later.

Folding the dumplings takes time and practice, don’t get discouraged if they aren’t perfect!

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