If there's one dish that captures the heart and soul of comfort food across many Asian cuisines, it's the humble dumpling. Whether you're pan-frying them to crispy golden perfection, steaming them until delicate and pillowy, or boiling them in a rich broth, dumplings are deeply satisfying. This pork and leek dumpling filling with soy sauce is a personal favorite—savory, aromatic, and versatile enough to use in any style of dumpling. Whether you're making potstickers, steamed buns, or even a hearty drop dumplings recipe homemade for soup, this filling delivers deep umami and a touch of brightness from fresh aromatics. It's a recipe born from tradition but shaped by convenience and modern kitchen sensibilities—perfect for your next homemade dumplings recipe night.
Savory Pork and Leek Dumpling Filling with Soy Sauce
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course
Cuisine Chinese
Large Mixing Bowl For combining the pork and aromatics. Stainless steel or glass is best.
Chopping board and sharp knife Leeks and garlic need to be finely chopped to avoid bulky pieces in the dumplings.
Microplane or grater For ginger to get a smooth paste that disperses well in the mix.
Measuring Spoons Accuracy matters here—especially for seasoning.
Small spoon or scoop To portion the filling evenly into dumpling wrappers.
Steamer basket or nonstick skillet Depending on whether you’re making steamed dumplings or pan-fried ones.
For the filling
- 1 lb 450 g ground pork (preferably with at least 20% fat)
- 1 ½ cups finely chopped leeks white and light green parts
- 2 tablespoons soy sauce light soy sauce preferred
- 1 tablespoon dark soy sauce for deeper color and flavor
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon grated fresh ginger
- 2 garlic cloves finely minced
- ½ teaspoon sugar
- ½ teaspoon ground white pepper
- 1 teaspoon cornstarch helps the filling hold together
- Optional: ¼ cup finely chopped napa cabbage salted and squeezed dry
For sealing the dumplings (if making from scratch)
- Dumpling wrappers store-bought or homemade
- Small bowl of water for sealing
Prepare the Leeks and Aromatics
Wash the leeks thoroughly—they often hide dirt between layers. Slice finely and transfer to a colander. Optionally, sprinkle a bit of salt and let sit for 10 minutes to draw out moisture, then squeeze gently. Meanwhile, mince your garlic and grate the ginger.
Mix the Filling
In a large mixing bowl, combine the ground pork, leeks, ginger, garlic, soy sauces, sesame oil, Shaoxing wine, sugar, pepper, and cornstarch. Mix thoroughly until the filling becomes a cohesive mixture. Stir in one direction—this helps the proteins bond and gives the filling a better texture. Cover and refrigerate for at least 15 minutes.
Fill the Dumplings
Place a dumpling wrapper in your non-dominant hand. Spoon about 1 teaspoon of filling into the center. Dip your finger in water and wet the edges. Fold the wrapper over to make a half-moon shape, pressing the edges to seal. For extra flair, pleat the edges on one side before sealing.
Cook Your Dumplings
You’ve got options here, depending on your mood:
Steamed Dumplings:
Line a steamer with parchment paper or cabbage leaves. Steam over high heat for about 8–10 minutes. Perfect if you're aiming for that light, fluffy dumplings recipe homemade texture.
Pan-Fried Dumplings (Potstickers Style):
Heat 1 tablespoon of oil in a nonstick pan over medium-high heat. Arrange dumplings flat-side down. Let them sear for 2–3 minutes until golden. Add ¼ cup of water and cover immediately. Let steam until water evaporates, about 5–6 minutes. Uncover and cook another minute to crisp up the bottoms.
Boiled Dumplings:
Drop into boiling water and stir gently. When they float, continue boiling for another 2 minutes, then scoop out. Ideal for serving in soups or broths.
Pairings
This dumpling filling shines on its own, but the right sides and sauces will complete your homemade Chinese food feast.
- Dipping Sauce: Try a dumpling sauce easy to mix—2 parts soy sauce, 1 part rice vinegar, a few drops of sesame oil, and a sprinkle of chili flakes or garlic. Add sugar or ginger to taste for extra depth. For more inspiration, explore options like Chinese dumpling sauce or make a quick sesame-chili oil blend.
- Side Dishes:
- A light cucumber salad with sesame and vinegar balances the richness of the pork.
- Miso soup or egg drop soup makes a comforting pairing.
- Quick-pickled radishes or kimchi give a tangy crunch—great if you're leaning toward a korean dumplings recipe vibe.
- Noodles: These dumplings go beautifully with chilled sesame noodles or broth-heavy asian noodle recipes like miso ramen or spicy beef noodle soup.
Frequently Asked Questions
1. What type of pork should I use for dumplings?
Ground pork shoulder (sometimes labeled as ground pork butt) with about 20% fat content is ideal. It keeps the filling juicy. Avoid extra-lean pork—it makes the dumplings dry.
2. Can I substitute leeks with something else?
Yes, scallions or Chinese chives work well. Leeks are milder and slightly sweet, making them perfect for a more delicate flavor. If you're following a korean dumplings recipe, napa cabbage is a popular alternative.
3. What’s the best dumpling wrapper to use?
Store-bought wrappers are convenient and consistent, but nothing beats the texture of homemade ones. If you want that fluffy dumplings recipe homemade texture, explore how to make dumpling dough using just flour, water, and a pinch of salt.
4. Can I freeze these dumplings?
Absolutely. Place uncooked dumplings on a parchment-lined tray and freeze until solid. Then transfer to freezer bags. Cook them straight from frozen—just add a few extra minutes to the cooking time.
5. Can I use this filling for other types of dumplings?
Yes! This pork and leek filling works in steamed buns, potstickers, and even as a stuffing in a flour dumplings recipe added to soup. It's also a delicious twist on classic dumplings recipe Chinese styles or pan fried dumplings.
