I am finally sharing my family’s go-to pork dumpling filling recipe! So many of you have told me how much you love my parents’ dumplings, and I knew I had to share the number one secret behind those incredibly flavorful and juicy dumplings.

Ground pork combined with ginger, green onions, coconut aminos, Shaoxing wine, sesame oil, and salt before mixing into a juicy dumpling filling.

I intentionally kept this recipe simple with just a handful of ingredients because I wanted it to be as versatile as possible. Think of it as your go-to base pork filling that you can customize with different vegetables and use in all kinds of recipes.

Traditionally, Chinese dumpling fillings are made with ground pork and one type of vegetable. Growing up, my parents almost always made dumplings with pork and leeks, napa cabbage, or sauerkraut. Those are still my favorite fillings today because every bite reminds me of home.

Every family has their own favorite combination, and that’s part of what makes homemade dumplings so special.

Since moving to America at 17, I noticed that many dumplings here are made with only seasoned pork. So my mom and I tested this simple pork filling that tastes delicious on its own while giving you the flexibility to add whatever vegetables your family loves.

If you’re looking for one of my parents’ all-time favorite versions, be sure to check out my parents’ signature Pork Dumplings (with Sauerkraut). Sauerkraut and pork are a signature dumpling filling in Northern China, where my parents grew up.

If you’ve ever enjoyed dim sum, you’ve probably noticed that shrimp dumplings are much more common. Shrimp-filled dumplings are especially popular in Southern China, where I spent most of my childhood. That’s one of the things I love most about Chinese dumplings—every region has its own specialties, traditions, and favorite fillings.

I could honestly talk about dumplings all day, but let’s start with this simple pork filling. Once you have this recipe in your back pocket, the possibilities are endless.

How to Make Chinese Pork Dumpling Filling

Use a fork for chopsticks to loosen the ground pork (if it comes in package)
Use a fork for chopsticks to loosen the ground pork (if it comes in package)
Add in the minced ginger and chopped green onion.
Add in the minced ginger and chopped green onion.
Mix in coconut aminos (or soy sauce), Shaoxing wine, sesame oil and salt.
Mix in coconut aminos (or soy sauce), Shaoxing wine, sesame oil and salt.
Combine all the ingredients well. Adjust salt level if needed.
Combine all the ingredients well. Adjust salt level if needed.

This is also the perfect make-ahead recipe. The filling can be refrigerated overnight or frozen in airtight bags. In fact, I think it tastes even better after the pork has had time to marinate in all of the seasonings.

Ways to Use This Dumpling Filling

The sky is the limit when it comes to this pork filling. Besides traditional dumplings, here are some of my favorite ways to use it:

  • Viral Dumpling Smash Tacos (my kids’ favorite!)
  • Traditional Chinese Dumplings
  • Rice Paper Dumplings
  • Air Fryer Egg Rolls
  • Wontons
  • Potstickers
  • Stir fries with vegetables – Recipe Here.

Having a batch ready in the freezer makes dinner so much easier on busy nights.

Dumpling filling smashed tacos topped with fresh cilantro, carrots, cucumbers and sesame seeds.
Dumpling filling smashed tacos.
My fingers pressing down dumpling filling on top of a piece of rice paper to make rice paper wrapped dumplings.
Using dumpling filling for rice paper wrapped dumplings.

What Vegetables Can You Add?

One of the reasons I love this recipe is that you can easily make it your own.

Some of my favorite vegetables to mix into this filling include:

  • Napa cabbage
  • Green cabbage
  • Sauerkraut
  • Celery
  • Carrots
  • Chinese leeks (garlic chives)

Be sure to chop everything very finely so the filling wraps neatly inside the dumpling wrappers.

For vegetables with a high water content—especially napa cabbage and green cabbage—sprinkle them with salt first and let them sit for about 15–30 minutes. My parents would always prep these vegetables by squeezing out as much liquid as possible before mixing them into the pork. They told me this is an important step that keeps the filling from becoming watery and makes the dumplings much easier to wrap and seal.

Dumplings are no longer just a Lunar New Year tradition in our house. They’re one of those meals I make all year long because they’re freezer-friendly, kid-approved, and perfect for busy weeknights.

Once you have this simple pork filling recipe, you can create dozens of different meals just by changing the wrapper—or skipping the wrapper altogether. I hope it becomes one of those dependable recipes your family reaches for again and again, just like ours has for generations.

If you make this recipe or come up with your own favorite filling combination, I’d love to hear about it in the comments below!

Ground pork combined with ginger, green onions, coconut aminos, Shaoxing wine, sesame oil, and salt before mixing into a juicy dumpling filling.

Get the recipe:My Family’s Go-To Pork Dumpling Filling

Yield: 60 dumplings
Prep Time: 10 minutes
Total Time: 8 minutes
The perfect base recipe for dumplings, potstickers, wontons, egg rolls, dumpling tacos, and more.
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Ingredients

  • 1 pound ground pork, preferably 80/20
  • 2 tbsp Shaoxing wine
  • 1 inch fresh ginger, finely minced
  • 2 stalks green onions, chopped
  • 2-3 tablespoons coconut aminos*, or soy sauce
  • ½ tablespoon sesame oil, optional
  • ½ tsp salt, or to taste

Instructions 

  • Add the ground pork to a large mixing bowl. If it is tightly packed, use a fork or chopsticks to loosen it.
  • Add the minced ginger, chopped green onions, coconut aminos, Shaoxing wine, sesame oil (if using), and salt.
  • Mix everything together until well combined **
  • For the best flavor, cover and refrigerate for at least 30 minutes before using.

Notes

*Soy sauce is saltier than coconut aminos. If you are using soy sauce, adjust the additional salt level accordingly.
**Stirring in one direction helps develop the proteins and gives the filling its signature juicy, springy texture.
Taste before wrapping: Cook a small spoonful of the filling in a skillet first. This is the easiest way to check if it needs a little more salt before making an entire batch.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Main Course
Cuisine: Chinese