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A close-up shot of a baking dish filled with homemade dumplings in chili broth, garnished with fresh scallions.

Baked Pork & Cabbage Dumplings with Savory Broth Dip

Enjoy a healthier, crispy twist on classic pork and cabbage dumplings, baked to golden perfection rather than fried or steamed. Served with a light, savory soy-ginger dipping broth, these dumplings are perfect as an appetizer or a delightful component to complement your favorite soup.
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Prep Time 40 minutes
Cook Time 18 minutes
Total Time 58 minutes
Servings: 20 pieces
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dumpling Filling
  • 1 lb ground pork lean
  • 2 cups napa cabbage finely chopped and squeezed of excess water
  • 3 tbsp green onions finely chopped
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 tbsp soy sauce low sodium
  • 1 tbsp sesame oil toasted
  • 1/2 tsp white pepper ground
For Assembly
  • 25 round dumpling wrappers store-bought (gyoza wrappers)
  • 1 large egg beaten (for egg wash)
  • 1 tbsp olive oil or other neutral oil, for brushing
For the Savory Broth Dip
  • 1.5 cups chicken broth low sodium
  • 2 tbsp soy sauce low sodium
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil toasted
  • 1 tbsp green onions thinly sliced, for garnish

Equipment

  • Large Mixing Bowl
  • Baking sheets
  • Parchment Paper
  • Small saucepan
  • Pastry Brush

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine ground pork, finely chopped napa cabbage (ensure excess water is squeezed out), chopped green onions, grated ginger, minced garlic, soy sauce, toasted sesame oil, and white pepper. Mix thoroughly until all ingredients are well combined.
Assemble the Dumplings
  1. Lay out a dumpling wrapper on a clean surface. Lightly moisten half of the edge with the beaten egg wash using your finger or a pastry brush.
  2. Place about 1 teaspoon of the pork filling in the center of the wrapper.
  3. Fold the wrapper in half to form a semi-circle, pressing firmly to seal the edges. You can crimp the edges with a fork or create pleats for a more traditional look. Ensure they are well-sealed to prevent filling from leaking during baking.
  4. Repeat with the remaining wrappers and filling.
Bake the Dumplings
  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Arrange the assembled dumplings in a single layer on the prepared baking sheets, ensuring they don't touch.
  3. Lightly brush the tops of the dumplings with olive oil.
  4. Bake for 15-20 minutes, or until the dumplings are golden brown and the filling is cooked through (internal temperature of pork should reach 160°F/71°C). Flip them halfway through baking for even browning, if desired.
Prepare the Savory Broth Dip
  1. While the dumplings are baking, combine chicken broth, soy sauce, rice vinegar, and toasted sesame oil in a small saucepan.
  2. Heat over medium heat until gently simmering. Keep warm until ready to serve.
Serve
  1. Transfer the baked dumplings to a serving platter.
  2. Pour the warm savory broth dip into small individual bowls for dipping. Garnish the dip with thinly sliced green onions.
  3. Serve immediately.

Notes

For crispier bottoms, you can lightly spray the parchment paper with cooking spray before placing the dumplings. Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer until crispy.