Pan-Fried Pork Dumplings with Ginger and Scallion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork dumplings pan-fried to golden crispness with a fragrant filling of ginger and scallion, served with a tangy dipping sauce. This chinese-inspired asian fusion ready in about 45 minutes pairs ground pork, finely grated ginger root, stalks finely chopped scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, 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.

Prep: 30 min Cook: 15 min Serves 6 Chinese cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 lb ground pork, 1 tbsp finely grated ginger root, 3 finely chopped scallions, 2 minced garlic cloves, 2 tbsp soy sauce, and 1 tsp sesame oil; mix thoroughly until combined.
  2. Step 2: Place a dumpling wrapper flat on your palm. Spoon 1 tsp of pork filling into the center. Moisten the edges with water and fold the wrapper in half, pinching edges to seal tightly. Repeat with remaining wrappers and filling.
  3. Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat side down and cook for 3-4 minutes until bottoms are golden brown.
  4. Step 4: Carefully pour 1/2 cup water into the skillet and immediately cover with a lid to steam dumplings for 6-7 minutes until pork is cooked through and wrappers are tender.
  5. Step 5: Meanwhile, mix 3 tbsp rice vinegar with 1/2 tsp chili flakes in a small bowl for dipping. Serve dumplings hot with the vinegar dipping sauce.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Pork Dumplings with Ginger and Scallion take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Dumplings with Ginger and Scallion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Pork Dumplings with Ginger and Scallion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Dumplings with Ginger and Scallion for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Dumplings with Ginger and Scallion?

Chinese asian fusion like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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