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Chinese Dumplings with Dipping Sauce

Pan-Fried Pork Chinese Dumplings {Homemade Dipping Sauce}

You don't have to go another day without experiencing these heavenly Chinese dumplings with a quick and easy dipping sauce!
5 from 2 votes


For the Dipping Sauce:

  • cup soy sauce
  • 1/2 cup rice vinegar
  • 1/4 teaspoon sesame oil
  • small cloves garlic peeled and minced
  • tablespoon peeled and minced ginger root heaping tablespoon

For the Meat Filling:

  • 3/4 pound ground pork
  • 3 green onions diced (including chives)
  • 2 teaspoons peeled and diced ginger root
  • 3 tablespoons chopped cilantro
  • 1 tablespoon  soy sauce
  • 1 tablespoon  corn starch
  • 1 tablespoon  sugar
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 egg

For the Dumplings:

  • 1 package (12 ounces) approx. 50-count round pot sticker (gow gee) wrappers or square wonton wrappers (using a round cookie cutter to cut the wrappers in circles)
  • Meat filling
  • 1/4 cup canola oil approx. 2 tablespoons per batch made in a medium-size to large-size skillet (more oil may be needed depending on the size of the skillet used)
  • 1/2 cup water for adhering edges of the wonton wrappers
  • 2 cups water for cooking dumplings (use approximately 1 cup water per batch of dumplings made in a large-size skillet); depending on the number of batches, another cup may be needed
  • Sprigs of cilantro for garnish


For the Dipping Sauce:

  • In a medium size bowl, add all ingredients and whisk together. Set aside.

For the Dumplings:

  • For the Meat Filling - In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. Mix all ingredients together. 
  • Making the Wontons - Lay a wonton skin on a small plate. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). 
  • Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. 
  • Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel (to prevent them from drying out) while making the remaining dumplings .
  • Cooking the Dumplings - Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch). 
  • Add the dumplings and let cook until the bottom side is a golden brown. Turn the heat off, transfer the wontons back on to the cookie sheet or a platter. 
  • Heat another medium to large-size skillet on medium heat and add the water. When the water starts to boil, transfer the dumplings back to the pan, browned-side down. 
  • Cover the pan and set the burner on low to steam the dumplings. Let cook until the pork is thoroughly cooked and the water has evaporated (about 8 to 10 minutes). 
  • Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings. 
  • Garnish with sprigs of cilantro and serve immediately while warm with dipping sauce.