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DIY Pork Dumplings

DIY Pork Dumplings

with Quick-Pickled Slaw and Soy Dipping Sauce

Making homemade dumplings sounds daunting, but we promise it’s easier than you think. Trust us: if you can fold a square in two, you can make these pork-filled delights. After filling and sealing them, you’ll be frying them in the pan until they’re golden and crisp, then serving them with a crunchy slaw and soy sauce for dipping on the side. Truly, they’re a (wonton) wrapper’s delight!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time


serving amount

4 ounce

Shredded Carrots

1 thumb


2 clove


2 unit


4 ounce

Shredded Red Cabbage

2 tablespoon

White Wine Vinegar

8 ounce

Ground Pork

1 tablespoon

Sesame Oil

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 unit

Wonton Wrappers

(Contains Wheat)

Not included in your delivery

2 tablespoon

Vegetable Oil

4 teaspoon







Nutrition Values

/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat39 g
Saturated Fat9 g
Carbohydrate80 g
Sugar15 g
Dietary Fiber4 g
Protein29 g
Cholesterol75 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Paper Towel
Large Pan
Small Bowl



Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.

Make Slaw

In a large bowl, combine cabbage, carrot, vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until rest of meal is ready. TIP: The longer slaw sits, the more flavorful it will be.

Make Filling

In a medium bowl, combine pork, ginger, garlic, scallion whites, 1 tsp sesame oil, and 1 tsp soy sauce (we’ll be using the rest later). Season with salt and pepper. Fill a small bowl with water and keep within reach.

Wrap Dumplings

Place a wonton wrapper on a dry, clean surface. Place 1 tsp of filling in center of wrapper. Dip your fingers in water, then use them to moisten 2 adjacent edges of wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under a damp paper towel and repeat until all of filling is used

Fry Dumplings

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add as many dumplings as can fit without crowding. Fry until crisp, about 1 minute per side. Remove from pan and repeat with remainder. Return all dumplings to pan, arranging in an even layer. Reduce heat to low and pour in ¼ cup water. Cover and let steam until wrappers are translucent, 4-6 minutes. Uncover, increase heat to medium-high, and evaporate water, about 2 minutes.

Make Sauce and Plate

While dumplings cook, whisk remaining sesame oil, remaining soy sauce, 1 TBSP sugar, and scallion greens in a small bowl until sugar dissolves. Divide dumplings between plates and serve with slaw on the side. Serve with sauce for dipping.