These Pork and Ginger Dumplings are big on flavour! The perfect recipe to make in bulk and freeze for later.
Dumplings weren't something we made for dinner when I was growing up. They were very much a treat if we bought Japanese or Chinese food. But when you see just how easy it is to make these Pork and Ginger Dumplings, you won't need to buy pre-made dumplings ever again! They taste just like a gyoza dumplings from a Japanese restaurant.
This recipe makes a huge batch of 50+ dumplings. Any extra dumplings can be stored in a snap lock bag for up to three months in the freezer. Have you made my Dumpling Noodle Soup yet? These frozen dumplings would be perfect in it! Or for something a little different, why not try my Thai Curry Dumpling Bake?
How to make Pork and Ginger Dumplings:
To start, mix together all the filling ingredients and chill until ready to make the dumplings. You can do this the day before if you want to prepare ahead. To assemble the dumplings, spoon 1 tablespoon of the pork mixture into the center of each wrapper.
Brush the edges of the wrapper with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large frying pan over medium heat. Add dumplings and cook until golden and crisp, about 2-3 minutes per side.
I like to serve mine with a mix of soy sauce and sweet chilli for dipping, with steamed greens on the side.
Are you making these for a party or gathering? You might also like these recipes that are great to share with a crowd: Corn, Spinach and Ricotta Fritters and Honey and Soy Chicken Drumsticks.
Common questions about Pork and Ginger Dumplings:
How long will these keep in the freezer? These dumplings will keep well in the freezer for up to three months if stored in a ziplock bag.
Is there an easier way to seal the dumplings? Yes! Instead of pinching and sealing the dumplings by hand, you can use one of these handy little mini dumpling presses.
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Pork and Ginger Dumplings
Homemade dumplings with a tasty pork and ginger filling, pan fried to perfection.
Ingredients
filling
- 500g pork mince
- 1 carrot, finely diced or grated
- 1 spring onion, finely diced
- 2 Tbsp crushed garlic
- 2 Tbsp crushed ginger
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sweet chilli sauce
Ingredients:
- 50 dumpling wrappers
- 2 Tbsp vegetable oil
- Soy sauce
- Sweet chilli sauce
- Steamed greens to serve
Instructions
- Mix together all of the filling ingredients and chill until ready to make the dumplings. You can do this the day before if you want to prepare ahead.
- To assemble the dumplings, spoon 1 tablespoon of the pork mixture into the center of each wrapper. Brush the edges of the wrapper with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- Heat vegetable oil in a large frying pan over medium heat. Add dumplings and cook until golden and crisp, about 2-3 minutes per side.
- I like to serve mine with a mix of soy sauce and sweet chilli for dipping, with steamed greens on the side.
Notes
- I bought my wrappers from my local Asian specialty store.
- You can swap the pork mince for chicken mince if you prefer.
- This is a perfect dinner party dish to get the family involved in making them.
- You can also buy a mini dumpling press to speed up the process.
- You can freeze any extra dumplings uncooked in a snap lock bag for up to 3 months.
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 115Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 350mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
John CLELAND says
Hi, can you please tell me where you purchased your mini dumpling clamp? Regards Hugh
VJ cooks says
I bought mine at my local Asian food store in Taupo. They also sell them at our local cooking specialty shop, Chef's Complements https://www.chefscomplements.co.nz/kitchen-shop?s=dumpling+clamp
Karen Martin says
Do you use fresh ginger and garlic or the bottled variety?
VJ cooks says
I use bottled for a recipe like this - just for convenience! Either would work.
Angela Kinzett says
How far ahead can you assemble the dumplings? Just wondering if I make the them night before or a few hours before we're needing them will they dry out in the fridge or is it better to make them JUST before you're about to eat them?
VJ cooks says
Hi Angela, dumplings are best when made just before eating. However, you could make them a few hours before and cover them with a damp tea towel to keep them moist. They can also be frozen for up to three months.
Jill says
I am about to make your pork dumplings and was wondering if I cook the mince mixture first? Do you put the mixture in the wrappers uncooked? Thanks.
VJ cooks says
Hi Jill, yes the mixture goes in uncooked as it cooks in the pan while frying.
Sue says
I would have thought they would require more than 2-3 minutes a side to cook the filling right thru?
VJ cooks says
There's not a lot of filling in there. You can always cook them longer if you prefer.