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Makes 6 to 8 servings 1x

Time 50 minutes

Units Scale


  • 12 ounces ground pork
  • 4 scallions, chopped
  • 1/2 cup soy sauce
  • 2 tablespoons dark sesame oil
  • Salt and pepper
  • 30 or more round dumpling skins (about 8 ounces)
  • 4 tablespoons good-quality vegetable oil, plus more for greasing
  • 2 tablespoons distilled white vinegar or rice vinegar
  • 1 teaspoon sugar
  • Pinch red chile flakes (optional)


  1. Heat the oven to 425°F and move the rack as low as it will go. Put the pork and scallions in a bowl with 1/4 cup soy sauce and the sesame oil; sprinkle with salt and pepper, and stir gently with your hands to combine without overmixing. Fill a small bowl with hot tap water. Put another 1/2 cup hot tap water in the bottom of a large rimmed baking sheet and drizzle the vegetable oil over it.
  2. Put 1 tablespoon pork mixture in the center of a dumpling skin, then dip your finger in the bowl of water and moisten the edge of the wrapper. Fold in half and press tightly to seal; try to make sure there is no air trapped between the filling and wrapper. Continue with remaining skins and pork mixture. Put the dumplings on the prepared baking sheet, close together without touching.
  3. Grease the dull side of a large piece of foil with some oil. Cover the baking sheet with oiled side down and seal the edges tightly without pressing down on the dumplings. Transfer the pan to the oven and put it on the lowest rack. Bake, undisturbed, until you see steam escaping or the foil moving, 8 to 12 minutes. Remove the foil, and continue baking until the wonton skins are crisp and sizzling on the bottom and release easily from the pan, 3 to 5 minutes more.
  4. Mix the remaining 1/4 cup soy sauce, the vinegar, sugar, and red chile flakes, if using, in a small bowl with 1/4 cup water. Serve the dumplings hot, passing the sauce at the table.

— Recipe from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways