Pork & Cabbage Dumplings with Chili Dipping Sauce
A Note from Feedfeed

This is a recipe developed specially for the Feedfeed by @W2SixPackChef!

He says one of his fondest childhood memories is making dumplings with my family! His family would spend a Saturday or Sunday afternoon making a bunch for dinner and to freeze so they always had dumplings on hand. 

These pan-fried pork & cabbage dumplings are one of his favorites! They are juicy and savory on the inside, but crispy, crunchy and golden on the outside. 

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Prep time 20mins
Cook time 10mins
Serves or Makes: 40-50 dumplings


For the dipping sauce

  • 1/ 2 cup black vinegar
  • 1/ 4 cup soy sauce
  • 1 finely sliced green onion
  • 1 tablespoon finely diced cilantro stems
  • 1 teaspoon sesame oil
  • 1 finely diced red chili
  • 1 tablespoon sriracha

For the dumplings

  • 2 cups finely sliced Napa cabbage
  • 1 pound ground pork
  • 1 1/ 2 teaspoons white pepper
  • 5 cloves finely minced garlic
  • 1 tablespoon finely minced ginger
  • 3 finely sliced green onions,
  • 5 stalks chopped cilantro leaves
  • 1 1/ 2 cups sliced shiitake mushrooms
  • 2 teaspoons sugar
  • 1 pack round dumpling wrappers


  • Step 1

    Make the dipping sauce. Combine all the ingredients together and adjust seasoning if needed.

  • Step 2

    Combine all the dumpling recipes into a large bowl. With clean hands, knead and mix the mixture until the mixture is homogenous and starting to feel tacky/sticky. Tip: if you want to taste your dumpling mixture for flavor, fry up or microwave a small bit to cook the meat so you can taste.

  • Step 3

    Make the dumplings. Grab a dumpling wrapper. Using a small bowl of water, dip your fingertip in and coat the entire outside rim of the dumpling wrapper with a bit of water. Next, spoon a little less than a tablespoon of filling in the center of the wrapper. Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape. Transfer finished dumplings to a parchment lined baking sheet or plate.

  • Step 4

    Cook the dumplings. Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook until bottom starts getting golden brown. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 2-3 minutes and then remove the lid. Continue cooking until the water is fully evaporated and the dumplings have crisped up again.

  • Step 5

    Serve dumplings crisp side up and with dipping sauce on the side. Enjoy!