Crisp-Fried Pork and Cabbage Pot Stickers with Soy-Vinegar Dipping Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Golden-brown pot stickers with a savory pork and cabbage filling, pan-fried to a perfect crisp and steamed to retain juiciness, served with a tangy dipping sauce. This Chinese-inspired dumpling recipe, ready in about 55 minutes, pairs ground pork, cabbage, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 lb ground pork
• 1 cup, finely chopped cabbage
• 2 tbsp, finely minced fresh ginger
• 1/4 cup, finely chopped (white and green parts) green onions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 20 (4-inch diameter) dumpling wrappers
• 2 tbsp vegetable oil
• 1/2 cup water
• 3 tbsp (for dipping) soy sauce
• 1 tbsp (for dipping) rice vinegar
• 1 tsp (for dipping) hoisin sauce
• 1/4 cup, chopped (for dipping) green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine ground pork, chopped cabbage, minced ginger, chopped green onions, soy sauce, rice vinegar, sesame oil, sugar, and white pepper in a bowl; mix thoroughly until evenly distributed.
2. Step 2: Place one dumpling wrapper on a clean surface. Add 1 tablespoon of filling to the center, fold in half, and pleat the edges to seal tightly.
3. Step 3: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange pot stickers, pleated side up, in a single layer without crowding; fry for 2-3 minutes until bottoms are golden brown.
4. Step 4: Carefully pour 1/4 cup of water around the pot stickers, cover with a tight-fitting lid, and steam for 5 minutes until water evaporates and filling is cooked through.
5. Step 5: Uncover, increase heat to medium-high, and fry for 1-2 minutes more until bottoms are crispy and golden.
6. Step 6: Whisk together soy sauce, rice vinegar, hoisin sauce, and chopped green onions for dipping sauce while pot stickers cook.
7. Step 7: Serve immediately with dipping sauce on the side.