Pork Cabbage Potsticker Wonton Dumplings (Steamed or Fried) are savory pockets of deliciousness. Enjoy them when entertaining, game day, in a soup, or as a main dish. This is a versatile, approachable, dumpling recipe.

Estimated reading time: 5 minutes

Pork Cabbage Potsticker Wonton Dumplings (Steamed or Fried)

Chinese New Year is just around the corner at the end of January and early February and pork dumplings are a tradition to have at that time.

These dumplings are so satisfying as an appetizer or for dinner.

1 recipe makes 70-80 bite-size dumplings!

This is the 3rd recipe in the Life's Little Sweets dumpling series.

It all started off with Beef Potsticker Wonton Dumplings Recipe, you can read about the origin of the series there and then a dessert dumpling recipe, Banana Cinnamon Sugar Dumplings of which my husband Eric did the recipe development.

In this Pork Cabbage Potsticker Wonton Dumplings recipe, I folded them in the most simple way, like a triangle, without any pleats.

To see a photo collage tutorial with the steps to fold it into a rounded dumpling shape, which would be great for soups, see Banana Cinnamon Sugar Dumplings.

In this post, I pan-fried them in regular olive oil, to see what these dumplings look steamed, check out Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried).

Enjoy them in a Soup Broth

We enjoy these dumplings in a broth soup as well.

I do a cheater, quickie Asian-style broth soup where I just use my favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil.

Then when I am serving it, I toss a handful of freshly chopped scallions.

We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!

Ingredients

• 1 lb. (16 oz., 454 g.) lean or regular ground pork
• 1 cup chopped scallions (1 bunch)
• ¾ cup finely chopped cilantro (1 bunch), you can substitute Italian parsley
• 3 tablespoons freshly minced ginger
• 1 lb. chopped cabbage, about ½ head of cabbage, (½ inch size pieces, chopped), you can use Napa, Savoy or just regular green cabbage
• 1 tablespoon kosher salt *optional
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce (I use low sodium)
• 2 tablespoons sesame oil
• 12-ounce package of square or round wonton wraps (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case) We use Nasoya All Natural Wonton Wraps
• a small bowl of water or 1 whisked egg for sealing and folding the dumpling wraps

Kitchen Tools

• a deep skillet with a lid
• thongs for turning over the dumplings
• a steamer insert for steaming (if steaming)
• small bowls for the water, scallions for serving and soy sauce for serving
• a large mixing bowl
• various plates for the dumplings as you are making and cooking them.

Web Story

Recipe Attribution

How to Make Pork Dumplings from TheKitchn.com and Beef Potsticker Wonton Dumplings Recipe (Steamed or Fried)

Our Other Posts

• If you like this Pork Cabbage Potsticker Wonton Dumplings (Steamed or Fried) recipe, Check out our Dumplings, Chicken, Dinner and Savory Categories on Life’s Little Sweets
• Check out a tutorial collage on Banana Cinnamon Sugar Dumplings, the 2nd recipe in this dumpling series, showing how to fold the dumplings in this shape!

What’s your favorite dumpling?

Let me know in the comments below!

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Pork Cabbage Potsticker Wonton Dumplings (Steamed or Fried)

Yield: 70 -80 dumplings

Prep Time: 30 minutes

Cook Time: 4 minutes

Total Time: 34 minutes

Pork Cabbage Potsticker Wonton Dumplings (Steamed or Fried) are savory pockets of deliciousness. Enjoy them when entertaining, game day or as a main dish. This is a versatile, approachable, dumpling recipe.

Print

Ingredients

• 1 lb ., (16 oz., 454 g.) lean or regular ground pork
• 1 cup chopped scallions, (1 bunch), have some extra for garnishing.
• ¾ cup finely chopped cilantro, (1 bunch), you can substitute Italian parsley
• 3 tablespoons freshly minced ginger
• 1 lb. chopped cabbage, about ½ head of cabbage, (½ inch size pieces, chopped), you can use Napa, Savoy, or just regular green cabbage
• 1 tablespoon kosher salt *optional
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce, (I use low sodium)
• 2 tablespoons sesame oil
• 12-ounce package of square or round wonton wraps, (we use square because that’s what’s always at our grocery store, I suggest getting an extra package just in case) We use Nasoya All Natural Wonton Wraps
• a small bowl of water or 1 whisked egg for sealing and folding the dumpling wraps

Instructions

1. In a large mixing bowl, mix the 1 lb. chopped cabbage with 1 tablespoon kosher salt and let sit for a few minutes.
2. In another large mixing bowl, mix thoroughly the lean ground pork, chopped scallions, finely chopped cilantro, minced ginger, 2 large eggs, 3 tablespoons soy sauce, and 2 tablespoons sesame oil.
3. Drain any excess water from the cabbage, if any, and mix cabbage with the ground pork mixture.
4. Set up a working area to make the dumplings. You can fold them in a variety of ways, the easiest being in half and making a triangle. The shape we made in the pictures is just a wonton wrapper with a scant teaspoon of filling and folded into a triangle, dipping your fingertips in water and putting along edges to help seal the dumplings. This easy to handle as finger food as an appetizer or with chopsticks (or a fork!). (Search our other dumpling recipes for more shapes!)
5. Pan Frying: Using a large skillet, heat 2 tablespoons (or more if needed) of regular olive oil over medium-high heat. Fry the dumplings (this recipe makes many, 70-80 dumplings, so you will have to do them in batches) for up to 3 minutes, turning them as they brown. Be careful not to burn them, they cook fast. How you turn them will also depend on the shape you make them. Make sure you give space between the dumplings so they don't stick together. You can test for doneness by slicing a thick one, it should be uniform in color and NOT pink at all. It should take about 4-5 mins total, turning halfway to cook them.
6. Steaming: Use a steamer insert in a pot with an inch or so of water or a pot for steaming dumplings, bring water to a boil, and place dumplings in for 10-15 minutes. The time will really depend on the size you make the dumplings. I found that these cook rather fast and if you leave them too long, they can stick to the steaming insert! Make sure there's enough water in the pot and also that it's not over-filled. Make sure you give space between the dumplings so they don't stick together. Serve when hot, garnished with chopped scallions.
7. How to Make a Quick Soup Broth:
8. Use your favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil. Then toss a handful of freshly chopped scallions. It's very easy!
9. (We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!)

Notes

• Tips: When steaming (or pan-frying) these, stay close by and keep an eye on them to prevent overcooking! This recipe makes a lot of dumplings, we use more than a 12-ounce package sometimes when making them, so get an extra package of wonton wrappers, just in case! Don’t let the wonton wrappers dry out, they tear more easily when they are getting dry. Make sure you cover them or store them in an air-tight container if making these a day ahead.
• The nutritional information is just an ESTIMATE; we use myfitnesspal.com to generate the nutritional information for this recipe. (based on 70 dumplings, 1 dumpling is 1 serving)

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Nutrition Information:

Yield: 70 Serving Size: 1
Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 111mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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