Pan Fried Pork Dumplings

Pan Fried Pork Dumplings


10 people made this

These are easy to make dumplings also known as 'Guotieh'. They are hand made from a pork mixture including spring onions, ginger and soy sauce before being pan fried and served with a soy and ginger dipping sauce.


Serves: 8 

  • 1/2 small white cabbage, thinly sliced
  • 1 pinch salt, to taste
  • 500g pork mince
  • 2 spring onions, diced
  • 1 tablespoon soy sauce
  • 1 1/2 cm piece ginger, peeled and finely diced
  • 1 teaspoon sesame oil
  • 1 pinch salt and white pepper, to taste
  • 40 wrappers
  • vegetable oil for pan-frying
  • Dipping Sauce
  • 60ml soy sauce
  • 60ml rice vinegar
  • 1 tablespoon coriander, diced
  • 2cm piece ginger, peeled and finely diced
  • 1 dash chilli sauce, to taste

Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 

  1. In a bowl mix the cabbage with 2 teaspoons of salt and squeeze out as much water as possible.
  2. Combine the cabbage with the pork, spring onion, soy sauce, ginger, sesame oil, salt and pepper to taste. Mix well.
  3. Cover the stack of wrappers with a damp cloth to prevent them from drying out. Peel off one wrapper and place 2 teaspoons in the middle. Fold into a half-moon and pleat the edges. Seal with a little water. Place wrapped dumplings on a tray dusted with flour to prevent sticking. Repeat until all the filling or wrappers are finished.
  4. In a large frying pan heat about 2 tablespoons of oil. Place as many dumplings in the pan as will comfortably fit in one layer and brown for about 1 minute.
  5. Pour in about 180ml water, enough to reach about 1/2cm up the sides of the dumplings. Cover and cook for about 10 minutes or until the water evaporates and the dumplings are cooked through. Remove the dumplings and arrange on a serving platter.
  6. Wipe the frying pan dry and repeat with remaining dumplings. Or freeze the remainder.
  7. Dipping Sauce: Mix all the ingredients together in a small bowl. Serve the dumplings warm with the sauce.


Arrange the dumplings in one layer on a tray and put in the freezer for about 1 hour. When they are partially frozen put them into a freezer bag and freeze for up to a month. This process stops them from sticking together.

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Reviews (1)


I really like this recipe how ever i cant eat cabbage for health reasons so i did put that in but i did but 1 red chilli in it not even one tbh ..and i didnt make the sauce however i assume that would be awesome together instead i just used sweet chilli for the sauce ..turned out amazin so juicy and great for my school lunches - 15 Feb 2016

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