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  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Low fat per serve

Served with a tasty dipping sauce, these pork dumplings are full of flavour and an easy crowd-pleaser.

  • Makes25
  • Cook time10 minutes
  • Prep time25 minutes
13 pork dumplings with spring onion on top and dipping sauce on the side


  • 250g Coles Australian Pork Mince
  • 1 cup finely shredded wombok (Chinese cabbage)
  • 1 garlic clove, finely chopped
  • 3cm-piece ginger, finely grated
  • 2 tbs oyster sauce
  • 3 spring onions, thinly sliced
  • 25 wonton wrappers
  • 3 tsp sesame oil
  • 3/4 cup(185ml) chicken stock
  • 5cm-piece ginger, extra, peeled, cut into matchsticks
  • 2 tbs light soy sauce
  • 2 tbs rice wine vinegar
  • 1 tsp chilli sauce (optional)
  • 1 tsp caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the mince, wombok, garlic, grated ginger, oyster sauce and two-thirds of the spring onion in a bowl. Season. Place the wonton wrappers on a clean work surface. Place 11/2 tsp of the mince mixture in the centre of each wrapper. Brush edges with a little water. Bring corners together to enclose the filling and pinch the centres to seal.
  2. Step 2

    Heat 1 tsp oil in a frying pan over high heat until just smoking. Remove from heat. Arrange half the dumplings over the base of the pan. Cook over medium heat for 2 mins or until the bases are golden brown. Pour over half the stock. Cover. Cook for 2-3 mins or until the dumplings are cooked through. Repeat with 1 tsp oil and remaining dumplings and stock.
  3. Step 3

    Combine the ginger matchsticks, soy sauce, vinegar, chilli sauce, if using, sugar, remaining spring onion and remaining oil in a small bowl. Serve with dumplings.

Dumplings recipe

Whether steamed or pan-fried, dumplings are perfect for entertaining. The tasty bites are popular in Asian cuisine and are known as jiaozi in Chinese and gyoza in Japanese, and are loved all over the world because they’re packed with flavour. And while everyone loves a dumpling or two at yum cha, making them at home couldn’t be easier. We’ve got all the tips and tricks to cooking dumplings, from working with dumpling wrappers and filling them, to the different ways of cooking them and the best ways to serve them.

Dumpling ingredients guide: dumpling wrappers and filling the dumplings

One of the best things about dumplings is that you can fill them with any flavours you like! From a combination of meat and veggies, seafood, or just veggies, there are many tasty options for filling dumplings. For a guaranteed winner, you can’t go past this classic pork dumpling recipe. The mix of pork mince, crunchy wombok (Chinese cabbage), garlic, ginger, spring onion and oyster sauce means your dumplings are sure to be a hit with the crowd. Use your hands to mix as it helps to combine the ingredients more thoroughly. When it comes to wrapping them, you can find dumpling wrappers or wonton wrappers in any Asian supermarket or in the fridge at your local Coles. Now for the fun part – assembling the dumplings. You can even get the kids to try their hand at making their own. Simply place a dumpling wrapper on a clean work surface and place a small amount of the mince mixture in the centre. Be careful not to overfill the dumplings or they will fall apart during cooking. Brush the edges of the wrapper with a little water and bring the corners in to enclose the filling, pinching the centre to seal. You could also fold the wrapper over the filling to enclose and pinch the edges to seal. Ensure you seal firmly to avoid any filling from falling out during cooking. Whichever way you choose to fill and seal your dumplings, you’re sure to get plenty of flavour in each one. This recipe makes 25, but you may want to double the amount you make - they’ll definitely prove popular!

Cooking dumplings – steamed vs pot sticker dumplings

Another reason why dumplings are such a versatile dish is that they can be steamed or pan-fried. Here we’ll go through how to steam dumplings and pan-fry them. To steam dumplings, simply place them in a bamboo or metal steamer lined with lightly greased baking paper to ensure the dumplings don’t stick to the base. Place the steamer over a wok or large saucepan filled with water (don’t let the water touch the bottom of the steamer). Cover the steamer and bring the water to boil over high heat. Steam the dumplings for 5-10 minutes or until cooked through. Pan-fried dumplings, or pot sticker dumplings, are just as easy to cook. All you have to do is heat a little oil in a frying pan over high heat. Arrange the dumplings over the base of the pan and cook over medium heat for 2 minutes or until the bases are nicely browned. Add some chicken stock to the pan, then cover with a tight-fitting lid - this helps to steam the dumplings and cook the filling. Cook for 2-3 minutes or until cooked through. The result is a deliciously crunchy outside with a juicy filling inside.

How to serve dumplings

Whatever cooking method you go with, a flavourful dipping sauce for dumplings is a must. Simply combine ginger, soy sauce, rice wine vinegar, sugar, spring onion and a little oil in a small bowl. Turn up the heat and add some chilli sauce, if you like! Dumplings can also be served in an easy chicken broth. Add the dumplings along with some ginger, spring onion and a little soy sauce for a warming bowl that’s perfect for cooler nights.

Now get cooking

Now that you’ve learned the basics of making your own pork dumplings, try these different variations to switch up your dumpling repertoire. These crunchy golden prawn and pork wontons are ideal for your next get-together. Serve with spicy mayo for a kick.

Tofu adds a new dimension to these pork and tofu dumplings, which work just as well with chicken mince or chopped prawn meat. Short on time? Try these cheat’s pork gyoza with Asian-style greens. For a fun twist on dumplings – and flavour you can’t buy, give these super-tasty money bags a go. And a Chinese-inspired favourite is ready in a flash with our hearty Chinese-style long and short soup. And if you’re on the hunt for more tasty pork recipes, head to our pork recipes collection.

Nutrition Information


Energy:  306kJ/73 Cals (4%) 

Protein: 5g (10%)

Fat: 3g (4%)

Sat fat: 1g (4%) 

Carb: 8g (3%) 

Sugar:  2g (2%) 

Fibre: 0.2g (1%)

Sodium: 216mg (11%)