Pork and Cabbage Pan-Fried Dumplings

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden-brown dumplings with a tender pork and cabbage filling, finished with a light steaming to lock in juiciness before a final crisp. This chinese-inspired dumplings ready in about 45 minutes pairs ground pork, finely shredded cabbage, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.4 (10 ratings) Prep: 30 min Cook: 15 min Serves 4 Chinese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 12 oz ground pork, 1 cup shredded cabbage, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tbsp sesame oil, 1/2 tsp sugar, and 1/4 tsp white pepper. Mix thoroughly until well combined and slightly sticky.
  2. Step 2: Place 1 tablespoon of filling in the center of each dumpling wrapper. Fold wrappers in half to form a half-moon, then crimp edges tightly with a fork.
  3. Step 3: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings flat-side down, leaving space between them. Cook for 3-4 minutes until bottoms are golden brown.
  4. Step 4: Carefully pour 1/2 cup water around dumplings, then immediately cover with a tight lid. Steam for 6-7 minutes until water evaporates and dumplings are cooked through.
  5. Step 5: Remove lid, increase heat to high, and cook for 1-2 minutes more until bottoms are golden and crispy.
  6. Step 6: While dumplings cook, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp hoisin sauce, and 1 sliced green onion in a small bowl for dipping sauce.

Frequently asked questions

How long does Pork and Cabbage Pan-Fried Dumplings 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 Pork and Cabbage Pan-Fried Dumplings?

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 Pork and Cabbage Pan-Fried Dumplings?

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 Pork and Cabbage Pan-Fried Dumplings for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pork and Cabbage Pan-Fried Dumplings?

Chinese dumplings 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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