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Grab Your Wrappers and Let’s Get Folding Some Pork and Leek Dumplings
🥟 A Filling Worth Every Bite
At the heart of this recipe is a deeply flavorful filling: ground pork forms the base, while chopped leeks bring a gentle, sweet onion flavor that pairs beautifully with the savory pork. Napa cabbage adds bulk and tenderness — but the real magic is in the seasoning. A combination of soy sauce, Shaoxing wine, sesame oil, fresh garlic, ginger, chicken bouillon, and white pepper creates a filling that is savory, aromatic, and absolutely irresistible.
🛒 Start with Store-Bought Dumpling Skins
No need to make dumpling dough from scratch here — store-bought dumpling skins are the unsung heroes of an easy dumpling night. Look for them in the refrigerated or frozen section of your local Asian grocery store. Round wrappers work best for folding into the classic pleated shape or for pressing in a dumpling maker.
Versatile Cooking Methods for Dumplings
Choose your adventure—pan-fry them for a crispy, golden-brown potsticker finish, or boil them in a fragrant broth for a warming, soul-soothing meal. Potstickers are a type of fried dumpling and this recipe and folding method will teach you how to make this. I will use pork, leeks and napa cabbage here, but the variations are endless. Ground turkey, chicken or beef work great here. Even crumbled firm tofu or TVP. Shredded carrots, all kinds of cabbage, bok choy and other bitter greens all work well too.
🍳 Pan-Fried Dumplings: The Fry-and-Steam Method
This two-stage method is the secret to that iconic crispy bottom and fully cooked, juicy interior.
- Heat a non-stick or cast iron skillet over medium-high heat. Add a thin layer of neutral oil and let it get hot.
- Arrange dumplings flat-side down in the pan in a single layer — don’t crowd them.
- Fry undisturbed for 2–3 minutes until the bottoms turn deep golden and crispy.
- Add water — carefully pour about ¼ cup of water into the pan (it will sizzle dramatically — that’s the steam doing its job!).
- Cover immediately with a lid and let steam for 5–6 minutes until the water has evaporated and the wrappers are translucent and cooked through.
- Remove the lid and let any remaining moisture cook off for another 1–2 minutes to re-crisp the bottoms.
- Slide onto a plate and serve crispy-side up with your favorite dipping sauce.
🍜 How to Boil Dumplings in Broth
Boiling transforms these dumplings into a warm, soul-nourishing bowl.
- Bring a pot of chicken or pork broth to a gentle boil — seasoned with a splash of soy sauce and a pinch of white pepper.
- Gently drop in the dumplings one at a time so they don’t stick together.
- Stir gently right after adding them to prevent sticking to the bottom.
- Boil for 6–8 minutes until the dumplings float and the wrappers look smooth and slightly puffed.
- Ladle into bowls with the broth and top with scallions, sesame oil, or chili oil.
Two+ Ways to Fold
I guess I’m old school when it comes to wrapping the dumplings. I love the idea of the lasagne dumpling by layering the filling and wrappers and not actually folding them. It makes dumplings and all its glorious flavors and textures so much more accessible to the home cook. But I’m a make-a-big-batch and freeze for later type of cook. Folding these little ingots is an hour of effort for weeks of enjoyment so it’s worth it to me. The act of folding pleats on a dumpling is a muscle memory for me similar to how some people can knit or crochet. You can use this filling recipe and forgo the folding. Or… get a dumpling maker and create gorgeously perfect dumplings so easily with a simple squeeze. It’s up to you.
Pork and leek go well together. When we buy frozen dumplings from the store, we always choose the Pork and Leek variety. It’s like peanut butter and jelly. It’s just a classic combination. I use round dumpling wrappers here. Wonton wrappers are generally thinner as they are gently poached in water/broth. Dumpling wrappers are thicker and can hold up to frying and deep frying.
What’s in the dumplings
- ground pork
- leeks
- napa cabbage
- garlic
- ginger
- shaoxing wine
- soy sauce
- sesame oil
- chicken bouillon
- white pepper
- dumpling skins
Pork and Leek Dumplings
Our recipe focuses on authentic flavors and accessible techniques. Whether you’re a seasoned pro or a first-timer, you’ll master the art of dumpling making. It’s great for meal prepping; these dumplings freeze beautifully, making them the perfect “emergency dinner” for busy weeknights.
- Cuisine: Chinese
Ingredients
- 2 1/2 pounds ground pork
- 2 sweet garlic leeks (225 grams)
- 4 napa cabbage leaves (168 grams)
- 18 grams fresh ginger (1 1/2 inches)
- 4 cloves garlic
- 2 teaspoons salt
- 1 tablespoon olive oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons shaoxing wine
- 2 tablespoons sesame oil
- 2 tablespoons corn starch
- 2 teaspoons garlic granules
- 2 teaspoons chicken bouillon
- 1 teaspoon onion powder
For dumpling “glue”
- 1 egg
- 2 tablespoons water
Instructions
- In a food processor, add ginger, garlic cloves, salt and olive oil. Grind on low until the garlic and ginger is minced very fine and almost a paste. Remove from food processor and toss into a large mixing bowl.
- Roughly chop the cleaned leeks. Toss into the food processor until chopped fine. Remove from the food processor and toss into the large mixing bowl with the ginger and garlic. Repeat for the napa cabbage. Toss the napa into the same large mixing bowl.
- Add the ground pork and the rest of the ingredients: soy sauce, shaoxing wine, sesame oil, corn starch, garlic granules, bouillon, and onion powder. Mix all together until very well incorporated.
- Prepare a work surface. In a small bowl, whisk the egg and water together until very well mixed. Lay out your dumpling skins and 2 small spoons. Use one spoon to scoop about 2 teaspoons of pork mixture and with the other spoon in your other hand, push the mixture out of the other spoon and on to the center of a dumpling skin. You can lay out several dumpling skins at a time and spoon the mixture on to each skin several at a time.
- Wrap and fold each dumpling. You can refer to my video to learn how to wrap a dumpling. A dumpling maker is a great tool to use for this as well.
- Line a baking sheet with parchment paper and lay your folded dumplings on the sheet. This recipe is enough to use up 2 packages of dumpling skins, making approximately ?? dumplings. If not eating right away, freeze the dumplings for a few hours until they get hard then transfer them to a freezer ziplock bag and to store in your freezer.
- To pan fry: Heat a non-stick pack on medium high. Add 2 tablespoons of oil (vegetable, avocado and canola works well) until hot. Add your dumplings to the pan, make sure they are not touching. Don’t move them, just let them sit and fry for about 3 minutes. After 2 minutes, check one of the dumplings to see if the bottom looks golden brown and crispy. Once they turn golden brown and crispy on the bottom, add 1/3 cup to 1/2 cup of cold water and immediately put the lid on the pan. Don’t touch and let the dumpling steam for 6 to 8 minutes. After this time, remove the lid and let the dumplings continue to crisp as the water on the pan evaporates. Once all the water has evaporated, remove the dumplings from the pan. They are ready to eat.
- To boil: In a saucepan, boil water. Add the dumplings and let them cook on medium heat for 12 minutes. Drain and they are ready to eat. You can serve them simply by itself, in broth or over noodles. If you used a dumpling maker to fold your dumplings, the extra skin cut off would make perfect noodles to eat with your dumplings.
❓ FAQ’s for Pork + Leek Dumplings
Yes! Green onions (scallions) are the closest substitute and are a popular classic pairing with pork. You can also use chives for a more pungent, traditional flavor.
Shaoxing wine is a Chinese rice wine that adds depth and a subtle sweetness to the filling. If you can’t find it, dry sherry is the best substitute. For an alcohol-free version, use a small splash of apple juice or simply omit it.
Absolutely. Ground chicken or ground turkey both work well. For a vegetarian version, try crumbled firm tofu or finely chopped mushrooms with the same seasonings.
This usually happens from one of three things: overfilling, not sealing the edges tightly enough, or boiling at too aggressive a heat. Wet the edges well, press firmly to seal, and keep the boil at a gentle simmer rather than a rolling boil.
Yes! The filling can be made up to 24 hours ahead and stored covered in the refrigerator. It also gives the flavors a chance to meld together, which makes for an even more delicious dumpling.
Make sure your oil is hot before the dumplings go in, and use a good non-stick or well-seasoned cast iron pan. Don’t move them during the initial fry — let them build that crust and they’ll naturally release.
Of course! Wet the edges, fold the wrapper in half over the filling, and press to seal. For the classic pleated fold, make small overlapping folds along the sealed edge. It takes a little practice but gets fast quickly — and all the different shapes taste equally delicious.
Yes! Assemble the dumplings and freeze them uncooked on a parchment-lined tray until solid, then transfer them to a freezer bag. Cook them straight from frozen—just add a minute or two to the cooking time.
If you don’t have Shaoxing wine, you can leave it out, though it adds a lovely depth of flavor.
After steaming, uncover the pan and let the bottoms crisp back up for a minute. Serve right away so the crispy bottom stays crunchy.
Absolutely. Ground chicken, turkey, or a pork-shrimp combination all work well with this leek and napa cabbage filling.
A simple mix of soy sauce, black vinegar, and a drizzle of chili oil is classic and delicious. I grew up eating these with Vietnamese chili garlic sauce, or just chili crisp is also fantastic.
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