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Pork Dumplings with Homemade Wrappers

  • Prep Time: 2 hours (rolling & filling)
  • Cook Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 90 dumplings 1x


These egg-free pork dumplings are a New Year’s favorite for us. The dough is a simple hot water dough, and the filling comes together quickly when you use a food processor to finely chop the vegetables.  Rolling and filling the dough takes a while, but that’s why this is a family event. 




  • 1 pound ground pork
  • 1 small head cabbage, finely chopped ( 1 1/2lb cabbage, 6 cups chopped)
  • 3 small carrots, finely chopped
  • 1 T. kosher salt, the 1/2 t. for seasoning
  • 3 T. fresh ginger, minced
  • 6 scallions, thinly sliced
  • 6 cloves garlic, minced
  • 3 T. soy sauce
  • 2 T. sesame oil

Dumpling Dough

  • 5 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups boiling water



  1. Line a large bowl with cheesecloth or a clean kitchen towel.
  2. Add the cabbage and carrot, toss with the 1 T.  kosher salt and let rest for 30 minutes.
  3. Meanwhile, in a small bowl whisk the ginger, scallions, garlic, soy sauce, sesame oil, and 1/2 teaspoon salt.
  4. Gather the ends of the cheesecloth together and squeeze out as much water as possible, return the chopped cabbage and carrot to the bowl.
  5. Add the soy sauce mixture and ground pork to the cabbage mixture.  Stir to combine. I just use my hands to get everything incorporated. 
  6. Refrigerate filling while you make the dough.

Dumpling Dough

  1. In a food processor, mix the flour and salt together.
  2. With the machine running, slowly add the boiling water the dough forms into a ball.
  3. Wrap the dough in plastic wrap and set aside until you’re ready to start making dumplings. You can keep the dough in the refrigerator for a few days. . 

Shaping and Cooking the Dumplings

  1. My method for making dumplings is to roll a sheet of dough to #6 thickness in a pasta maker, cut rounds with a round cookie cutter, and use a dumpling press to fill and form the dumplings.  Feel free to make these by hand as well.
  2. To cook the dumplings, heat some oil in a skillet over medium high heat, add the dumplings flat side down and allow to brown. Once they are golden brown, add 1-2 cups of water and immediately cover to trap the steam in the pan. Allow to cook for 7-10 minutes, then remove the lid and allow the extra liquid to evaporate off.  Serve with dipping sauce.
  3. Alternatively, you can freeze the uncooked dumplings on a cookie sheet and move into freezer bags once they are solid. Cook straight to the pan from the freezer, no thawing required. 


If you have a food processor, I really recommend using to chop the veggies. If you don’t, no worries, just make sure you chop them super fine. 

  • Category: Main Dish
  • Method: Pan Fried
  • Cuisine: Chinese

Keywords: egg-free potstickers, egg-free pork dumplings