How to Make Delicious Chinese Cabbage and Pork Pan-Fried Dumplings: A Step-by-Step Guide

Q: Can I use other types of meat for this recipe?
A: Yes, you can substitute pork with chicken, beef, or even shrimp, but the cooking time and flavor may vary.

Q: Is it necessary to add soy sauce and cooking wine to the filling?
A: Soy sauce and cooking wine enhance the flavor, but you can adjust the amount according to your taste or dietary needs.

Q: What is the key to getting a golden crust on the dumplings?
A: Ensure the oil is hot before adding the dumplings and fry them on medium heat until the bottoms turn golden brown.

Chinese Cabbage and Pork Pan-Fried Dumplings


  • Chinese cabbage, as needed
  • 1 piece of pork
  • 1 ginger root, a few slices
  • 1 green onion
  • Dark soy sauce, as needed
  • Cooking oil, as needed
  • 2 teaspoons of salt
  • A little cooking wine
  1. Prepare the ingredients.
  2. Wash and finely chop the cabbage and pork. Mix with an appropriate amount of light soy sauce, a bit of cooking wine, and 2 teaspoons of salt. Stir well and set aside.
  3. Wrap the dumplings and set aside.
  4. Heat a pan with oil, add the dumplings, and fry until the bottoms are golden brown.
  5. Add boiling water, bring to a boil on high heat, then cover and simmer on medium-low heat until the dumplings are cooked through.
  6. Finally, increase the heat to reduce the liquid.
  7. Your pan-fried dumplings are now ready to be served. Enjoy!
  • Calories: Varies based on the size and number of dumplings.
  • Protein: Rich in protein from pork.
  • Carbohydrates: Primarily from the dumpling wrappers.
  • Fiber: Contains dietary fiber from Chinese cabbage.
See also  How to Make Delicious Chicken Sauce Braised Cabbage: A Step-by-Step Guide