January hits different, doesn’t it? The holiday decorations are packed away, the new year resolutions are written down, and there’s this quiet moment where we all collectively exhale after weeks of parties, gatherings, and celebrations. It’s cold outside, the days are short, and more than anything, we crave comfort—real, simple, soul-warming comfort.
This is when I make dumplings.
There’s something deeply satisfying about sitting down to a plate of homemade pork and cabbage dumplings in January. They’re warm, savory, filling without being heavy, and the act of making them—folding each one by hand, watching them cook, that first dip into soy-vinegar sauce—is itself comforting. It’s food that feels like home, like care, like exactly what January needs.
These aren’t complicated dumplings with a dozen ingredients or fancy techniques. This is the real deal: ground pork, cabbage, fresh ginger, and a few basic seasonings, wrapped in store-bought dumpling wrappers (because we’re being realistic here), then steamed and pan-fried until they have those gorgeous crispy golden bottoms that make dumplings irresistible.
Serve them with a simple soy-vinegar dipping sauce, add hot chili oil if you want some heat, and you have the perfect January meal—comforting, satisfying, and exactly what your post-holiday soul is craving.
Let me show you how to make dumplings that will become your January ritual.
Why Dumplings Are Perfect for January
Before we get to the recipe, let me make the case for why January is dumpling season:
They’re comforting without being heavy: After weeks of rich holiday food, you want something satisfying but not overwhelming. Dumplings hit that perfect spot—filling but not overly heavy, flavorful but not complicated.
Making them is therapeutic: The repetitive motion of filling and folding dumplings is genuinely meditative. It’s the perfect activity for a cold January evening when you want to slow down and do something with your hands.
They’re social: Invite friends or family over for a dumpling-making session. Everyone folds together, talks, laughs, and then enjoys the fruits of collective labor. It’s quality time built around food.
Perfect for meal prep: Dumplings freeze beautifully. Make a huge batch on a Sunday, freeze them, and you have easy dinners ready for those busy January weeknights when you don’t want to cook.
They’re satisfying: There’s something about biting into a crispy-bottomed dumpling that feels indulgent and comforting in all the right ways.
Simple ingredients, big impact: The filling is straightforward—pork, cabbage, ginger. That’s essentially it. But the result is complex, flavorful, and deeply satisfying.
They feel special: Homemade dumplings always feel like an occasion, even when it’s just a quiet Tuesday night in January.
The Complete Ingredient List
Here’s everything you need to make about 40-50 dumplings (which sounds like a lot but they disappear fast):
For the Filling:
- 1 lb ground pork (80/20 fat ratio is ideal)
- 2 cups Napa cabbage, finely chopped (about ¼ of a head)
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 2 scallions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon sugar
For Assembly:
- 1 package round dumpling wrappers (about 40-50 wrappers)
- Small bowl of water OR 1 beaten egg for sealing (either works—water is traditional and easier, egg creates a slightly stronger seal)
For Cooking:
- 2 tablespoons vegetable oil
- ½ cup water (for steaming)
For the Soy-Vinegar Dipping Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or black vinegar if you can find it)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 scallion, thinly sliced
- Optional: chili oil or hot sauce to taste
Optional Hot Oil:
- ¼ cup vegetable oil
- 2 tablespoons red pepper flakes
- 1 teaspoon Sichuan peppercorns (optional)
That’s it! The ingredient list is straightforward, and most of these are pantry staples or easy to find at any grocery store.
About the Key Ingredients
Ground Pork: Use pork with some fat content—80/20 is ideal. The fat keeps the dumplings juicy and flavorful. If you use super lean pork, the filling will be dry and less tasty.
Napa Cabbage: This is the traditional cabbage for pork dumplings. It’s milder and more tender than regular green cabbage. You want to chop it finely and squeeze out excess moisture (more on this in the steps).
Fresh Ginger: Don’t skip this or use powdered ginger. Fresh ginger is essential for that bright, aromatic flavor that makes these dumplings sing. Mince it as finely as possible.
Dumpling Wrappers: You can make these from scratch, but let’s be real—store-bought wrappers are perfectly good and save you tons of time and effort. Look for round dumpling wrappers (not wonton wrappers, which are square and thinner) in the refrigerated or frozen section of Asian grocery stores or even regular supermarkets now.
Sesame Oil: Use toasted sesame oil for that nutty, aromatic quality. A little goes a long way—don’t overdo it or it can be overpowering.
Shaoxing Wine: This Chinese cooking wine adds depth and helps balance flavors. If you can’t find it, dry sherry works as a substitute.
Step-by-Step: Making Your Pork & Cabbage Dumplings
Step 1: Prepare the Cabbage
This step is crucial for perfect dumpling filling. Finely chop your Napa cabbage—you want pieces that are small enough to blend into the filling but not so tiny they turn to mush.
Place the chopped cabbage in a large bowl and sprinkle with about ½ teaspoon of salt. Mix it together with your hands and let it sit for 10-15 minutes. The salt will draw out moisture from the cabbage.
After 10-15 minutes, you’ll see the cabbage has released quite a bit of water. Take handfuls of the cabbage and squeeze out as much liquid as possible over the sink. Really squeeze hard—you want to remove excess moisture so your dumpling filling isn’t watery.
This step is the difference between dumplings that hold together beautifully and dumplings where the wrapper gets soggy and tears. Don’t skip it!
Once you’ve squeezed out the moisture, set the cabbage aside.
Step 2: Mix the Filling
In a large bowl, combine:
- 1 lb ground pork
- Your prepared, squeezed-dry cabbage
- 2 tablespoons minced ginger
- 3 cloves minced garlic
- 2 chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon sugar
Using your hands (gloves optional but hands work best), mix everything together thoroughly. You want the pork to become slightly sticky and the ingredients to be completely incorporated. Mix for about 2-3 minutes.
The mixture should hold together well and feel cohesive, not watery or crumbly. If it seems too wet, add a tablespoon of cornstarch. If too dry (unlikely), add a splash of water or soy sauce.
Taste a tiny bit of the raw filling (it’s safe—it’s just pork). Does it need more salt? More ginger? Adjust now before you start filling dumplings. The filling should be well-seasoned because the wrapper is plain.
Cover the bowl and refrigerate for at least 30 minutes. This helps the filling firm up and makes it easier to work with.
Step 3: Set Up Your Dumpling-Making Station
Organization is key to efficient dumpling making. Set up your workspace with:
- Your bowl of filling
- Your package of dumpling wrappers (keep them covered with a damp towel so they don’t dry out)
- A small bowl of water for sealing
- A large plate or baking sheet lined with parchment paper (for placing finished dumplings)
- A clean kitchen towel
If your dumpling wrappers were frozen, make sure they’re completely thawed. Keep them in the package or under a damp towel until you’re ready to use each one—they dry out quickly when exposed to air.
Step 4: Fold Your Dumplings
Here’s the basic technique for folding dumplings. Don’t stress about making them perfect—even ugly dumplings taste delicious, and you’ll get better with practice.
Take one dumpling wrapper and place it in the palm of your non-dominant hand. Put about 1 tablespoon of filling in the center (don’t overfill—less is more when you’re starting).
Dip your finger in water and run it along the edge of the wrapper to moisten it. This helps seal the dumpling.
The simple fold: Fold the wrapper in half to create a half-moon shape. Pinch the center to seal, then make 3-4 pleats on one side, pressing each pleat toward the center to seal. The bottom should be flat so the dumpling can stand up. This gives you that classic dumpling shape.
The even simpler fold: Just fold it in half and press the edges together firmly. No pleats necessary. These won’t look fancy, but they work perfectly.
The important part: Make sure the edges are sealed well, with no gaps. Gaps = filling leaking out during cooking.
Place each finished dumpling on your prepared plate/baking sheet, making sure they’re not touching (they’ll stick together).
Continue until you’ve used all your filling. This process is perfect for doing while watching TV or listening to music or talking with friends. It’s rhythmic and relaxing once you get into the flow.
Step 5: The Cooking Method – Steam & Pan-Fry
This technique gives you the best of both worlds: tender, juicy dumplings that are steamed through, with crispy, golden bottoms from pan-frying. This is the restaurant method, and it’s easier than it sounds.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. The pan should be large enough to fit 10-15 dumplings without crowding.
Once the oil is hot and shimmering, carefully place your dumplings in the pan in a single layer, flat-bottom-down. Let them sit undisturbed for 2-3 minutes until the bottoms are golden brown. You’ll hear them sizzling—that’s good.
Here comes the steam part: Once the bottoms are golden, carefully pour ½ cup of water into the pan (it will sputter and steam—be careful!). Immediately cover the pan with a lid.
Let the dumplings steam for 6-8 minutes with the lid on. The water will boil and steam the dumplings, cooking them through.
After 6-8 minutes, remove the lid. The water should be mostly evaporated. If there’s still water in the pan, let it cook uncovered for another minute or two until it evaporates.
Once the water is gone, let the dumplings sit in the pan for another 1-2 minutes to re-crisp the bottoms. You should hear that sizzling sound again.
Use a spatula to remove the dumplings from the pan. They should have beautiful golden-brown, crispy bottoms and tender, translucent tops.
Repeat with remaining dumplings, adding a bit more oil to the pan between batches.
Step 6: Make Your Dipping Sauces
While your dumplings are cooking (or while they’re resting), make your dipping sauce.
Simple Soy-Vinegar Sauce: In a small bowl, mix:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 minced garlic clove
- 1 sliced scallion
Stir to combine. That’s it. This classic sauce is perfect—the soy provides saltiness, the vinegar adds brightness, the sesame oil brings nuttiness, and the garlic and scallion add punch.
Optional Hot Chili Oil: If you want heat, make a quick chili oil. In a small saucepan, heat ¼ cup vegetable oil until it’s hot but not smoking. Remove from heat and immediately add 2 tablespoons red pepper flakes (and Sichuan peppercorns if using). Let it sizzle and cool. Add this hot oil to your dipping sauce or drizzle it directly over dumplings.
Step 7: Serve and Enjoy
Arrange your beautiful dumplings on a serving plate, crispy bottoms visible. Serve immediately while they’re hot, with small bowls of dipping sauce on the side.
The proper way to eat them: Pick up a dumpling with chopsticks (or a fork—no judgment), dip it in sauce, and pop the whole thing in your mouth. The contrast between the crispy bottom and tender top, the savory filling, the tangy sauce—it’s perfection.
What Perfect Dumplings Look Like and Taste Like
Appearance: Golden-brown, crispy bottoms. Translucent, tender tops where you can almost see the filling through the wrapper. Pleated edges (if you did pleats) that look handmade, not factory-perfect.
Texture: The bottom should be crispy and slightly chewy. The top should be soft and tender. The filling should be juicy but not watery, cohesive but not dense.
Taste: Savory pork with the subtle sweetness of cabbage, the aromatic punch of ginger, the depth of soy and sesame. The wrapper should be neutral, letting the filling shine. The dipping sauce adds salty, tangy, and optionally spicy notes that complement everything perfectly.
The bite: When you bite in, the wrapper should yield easily, and the filling should be hot, flavorful, and juicy. If you made them right, there might even be a tiny bit of juice/broth inside from the pork fat and seasonings.
Make-Ahead and Freezing Instructions
This is where dumplings really shine for January meal prep:
To freeze uncooked dumplings: Arrange assembled dumplings on a parchment-lined baking sheet, making sure they don’t touch. Freeze until solid (about 2 hours), then transfer to freezer bags. They’ll keep for up to 3 months.
To cook frozen dumplings: Don’t thaw! Cook them directly from frozen using the same steam & pan-fry method, but add an extra 2-3 minutes to the steaming time.
Pre-made filling: You can make the filling 1 day ahead and keep it refrigerated. This actually helps the flavors develop.
Assembled but not cooked: You can assemble dumplings up to 4 hours ahead. Place them on a plate, cover with plastic wrap, and refrigerate until ready to cook.
Cooked dumplings: Best eaten immediately, but leftovers can be stored in the fridge for 2-3 days. Reheat in a hot pan with a little oil to re-crisp the bottoms.
I usually spend a Sunday afternoon in January making a triple batch—eating some for dinner that night and freezing the rest. Future-you will be so grateful.
Variations to Try
Once you’ve mastered the basic pork and cabbage version, try these variations:
All cabbage (vegetarian): Skip the pork and use all cabbage with some chopped mushrooms, tofu, and glass noodles. Increase the seasoning slightly.
Chicken instead of pork: Ground chicken works well, though it’s a bit leaner so you might want to add a tablespoon of oil to the filling.
Add chives: Chinese chives (garlic chives) are a classic addition. Chop and add about ½ cup to the filling.
Shrimp and pork: Replace half the pork with chopped raw shrimp for a fancier version.
Extra ginger: Double the ginger for an extra-punchy, aromatic filling.
Add water chestnuts: Finely chopped water chestnuts add crunch and sweetness.
Spicy filling: Mix some chili oil or chili paste directly into the filling for dumplings that are spicy all the way through.
Serving Suggestions for January Gatherings
Dumpling party: Invite friends over for a dumpling-folding party. Everyone helps make them, then you cook and eat together. It’s social, fun, and everyone goes home with frozen dumplings too.
With soup: Serve dumplings alongside a simple hot and sour soup or egg drop soup for a complete Chinese-restaurant-style meal.
As appetizer: Make smaller dumplings (using less filling) for appetizer portions at dinner parties.
With sides: Serve with stir-fried vegetables, cold cucumber salad, or steamed bok choy for a balanced meal.
Lazy January dinner: Cook frozen dumplings straight from the freezer on a weeknight when you don’t want to think. Add some chili oil. Perfect.
Troubleshooting Common Issues
Dumplings are soggy: You didn’t squeeze enough moisture from the cabbage, or the heat wasn’t high enough when pan-frying. Make sure that cabbage is really dry!
Filling leaking out: The dumplings weren’t sealed properly. Make sure you’re wetting the edges and pressing firmly with no gaps.
Wrappers tearing: The wrappers dried out, you overfilled them, or you’re being too rough. Keep wrappers covered, use less filling, and be gentle.
Bottoms not crispy: Not enough oil, heat too low, or you removed them from the pan too soon. Use more oil, increase heat slightly, and let them sizzle longer after the water evaporates.
Dumplings stick to pan: Not enough oil, or you tried to move them before they were ready. Use a non-stick pan or well-seasoned cast iron, and let them sit undisturbed until golden before flipping or removing.
Filling is bland: You didn’t season enough. The filling should taste almost too salty on its own because the wrapper is plain. Don’t be shy with soy sauce, salt, and aromatics.
Wrappers are tough: You overcooked them. Dumplings only need 6-8 minutes of steaming for fresh ones, 8-10 for frozen.
Why January Is Dumpling Season
Making dumplings in January just feels right. It’s cold outside, and standing over a hot pan, watching dumplings transform into golden, crispy perfection, is its own kind of warmth.
After the chaos of the holidays, there’s something grounding about the simple, repetitive work of folding dumplings. It’s meditative without being boring. You can do it alone as a form of self-care, or with others as quality time.
And the food itself—savory, comforting, satisfying—is exactly what January calls for. Not heavy and rich like holiday food, but substantial and nourishing. The kind of food that makes you feel taken care of.
Plus, there’s the practical aspect. January is when we’re all trying to save money after holiday spending, and dumplings are incredibly economical. A pound of pork, some cabbage, and a package of wrappers makes enough dumplings to feed a family multiple times or stock your freezer for weeks.
The Social Aspect
I want to emphasize this because it’s one of the best things about dumpling-making: it’s inherently social. In Chinese culture, families gather to make dumplings together, especially around Chinese New Year (which often falls in late January or early February). Everyone sits around a table, talking, laughing, gossiping, catching up, while their hands fold dumpling after dumpling.
This tradition exists because dumpling-making benefits from many hands—it goes faster, and the work feels less like work when you’re socializing. But it also creates this beautiful shared experience. You’re all working toward the same goal, creating something together.
In January, when we’re all a bit isolated and hibernating, inviting people over to make dumplings is a wonderful way to gather. It’s low-pressure (everyone’s working, so there’s no awkward standing around), there’s a built-in activity, and at the end, everyone eats something delicious that you all made together.
Try it. You’ll understand why this tradition has lasted for centuries.
The Bottom Line
Pork and cabbage dumplings are everything January needs: comforting, satisfying, makeable-ahead, freezer-friendly, and absolutely delicious. The simple filling of ground pork, cabbage, and ginger creates complex, savory flavor that’s enhanced by the steam-and-pan-fry cooking method that gives you tender dumplings with irresistibly crispy bottoms.
Served with a simple soy-vinegar dipping sauce (and hot oil if you want spice), these dumplings are restaurant-quality food you can make at home with basic ingredients and no special skills. Yes, folding takes practice, but even imperfect dumplings taste perfect.
This January, make a batch of dumplings. Freeze some for later. Invite friends over to fold them together. Make it your new post-holiday tradition—the antidote to January blues, the comfort food that nourishes body and soul.
Welcome to dumpling season. Your January just got a whole lot better.
Happy Dipping!
Ann