Homemade Pork with Cabbage Pierogi Recipe
Polish in form, Chinese in flavor, these Homemade Pork with Cabbage Pierogi bridge two dumpling traditions. Something neither culture would recognize at first glance, but both would understand in spirit: dumplings that bring luck, prosperity, and family together.
February 17th marks Lunar New Year 2026, the Year of the Horse. If you’re looking for a way to celebrate that’s a little unexpected, a little personal, and a whole lot delicious, these pierogi are it.
Tender, pillowy dough filled with ginger-soy pork, green onions, and sesame oil—bringing all the bold, savory flavors of traditional Lunar New Year dumplings to a classic Polish form.
It’s fusion that makes sense. Two heritage foods, one delicious story.
Looking for more Meat Pierogi recipes?
How is this recipe different?
- Asian fusion filling
- Used green onions instead of chives
- I added dried marjoram
Key Ingredients and Substitutions
Pork – Ground pork is the heart of this filling. You want pork that isn’t too lean; a little fat keeps the dumplings juicy and flavorful. As it cooks, the fat melts into the chives, ginger, and sesame oil, creating that rich, savory bite that makes you go back for “just one more. Ground chicken or turkey can work, but choose dark meat if possible to avoid dryness. If using lean meat, consider adding 1–2 teaspoons of neutral olive oil to keep the filling juicy. Finely chopped mushrooms (especially shiitake) mixed with crumbled firm tofu can mimic the texture of pork.
Green Onions – add freshness and a mild onion flavor without overpowering the filling. Using both the white and green parts gives balance. They also keep the filling from feeling too heavy. You can use chives, leeks, or finely minced yellow, white onion, or shallots.
Ginger – is what gives these dumplings that unmistakable Lunar New Year aroma. It brings warmth, slight spice, and depth that cuts through the richness of the pork. Don’t skip it, and definitely use fresh, not powdered. If you prefer a milder flavor, reduce to 1 tablespoon. If you love bold ginger heat, add a little extra, but taste-test first.
Napa Cabbage – adds moisture and a delicate sweetness. When finely chopped and squeezed dry, it blends into the filling and keeps everything tender. It also lightens the texture so the dumplings don’t feel dense. Finely shredded regular green cabbage works. Just salt and squeeze out moisture the same way.
Other ingredients: AP flour, water, salt, butter, garlic, soy sauce, white pepper (or black pepper), dried marjoram, rice vinegar, sesame oil, honey, chili oil, olive oil
Equipment you will need
- Large mixing bowl (for dough + filling)
- Measuring cups and spoons
- Rolling pin
- Bench scraper or knife (for cutting dough)
- Cutting board
- Sharp knife
- Small bowl (for dipping sauce)
- Large pot (for boiling)
- Slotted spoon or spider strainer
- Large skillet or non-stick pan (for pan-frying)
- Clean kitchen towel or plastic wrap (to cover dough)
- Baking sheet
Top Tips
Let the dough rest – don’t rush this. Resting 30–45 minutes relaxes the gluten and makes rolling so much easier.
Keep wrappers covered – dough dries out fast. Keep rolled wrappers under a towel so the edges stay soft and seal properly.
Squeeze the cabbage well – if you’re using napa cabbage, really press out the moisture. Too much liquid = bursting dumplings.
Mix the filling in one direction – stirring consistently in one direction helps the pork bind and creates that juicy, cohesive texture.
Cook a test spoonful first – fry a small bit of filling and taste before assembling 40 dumplings. Adjust salt or soy now, not later.
Don’t overfill – one heaping teaspoon is plenty.
Boil gently, not aggressively – a rolling boil can knock them open. Keep it at a steady but gentle boil.
How to make them
- Mix flour and salt in a large bowl
- Make a well in the center
- Pour in hot water and melted butter
- Stir with a wooden spoon until the mixture starts to come together
- Knead with your hands for 5-8 minutes until smooth and elastic (the dough should be soft but not sticky)
- Cover with plastic wrap or a damp towel and let rest for 30 minutes minimum (or up to 2 hours)
- Note: If the dough feels too dry, add water 1 tablespoon at a time. If too sticky, add flour 1 tablespoon at a time.
- Finely chop the napa cabbage. Sprinkle it lightly with salt and let it sit 10 minutes. Squeeze out excess moisture very well.
- In a large bowl, combine the raw ground pork with all the ingredients
- Mix well with your hands until evenly distributed
- Do a taste test: pinch off a small piece, cook it in a pan, taste, and adjust seasoning if needed
- Cover and refrigerate while you roll the dough (helps flavors meld)
- Divide the dough into 4 portions (easier to work with)
- Keep unused portions covered so they don’t dry out
- Roll out one portion to about 1/8-inch thick on a floured surface
- Cut circles with a 4-inch round cutter (or a glass or cup)
- Place 1 heaping teaspoon of filling in the center of each circle
- Fold in half to make a half-moon shape
- Crimp edges firmly to seal (wet your finger with water if the edges won’t stick)
- Place on a floured surface or parchment paper. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil
- Add the pierogi in batches into the boiling water (don’t crowd – maybe 6-8 at a time)
- When they float to the surface, cook 3-4 more minutes
- Remove with a slotted spoon
- If pan-frying, heat 2-3 tbsp butter and 1 tbsp oil in a large skillet over medium heat.
- Add the boiled pierogi; don’t crowd
- Fry 2-3 minutes per side until golden and crispy
- Prepare the dipping sauce. Whisk everything together. Taste and adjust: 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tsp honey or sugar, 1 clove garlic, grated, 1 tsp fresh ginger, grated, 1 tsp chili oil or Sriracha (optional),
- Use sliced scallions and sesame seeds for garnish
Favorite ways to enjoy
- Pan-fried with crispy bottoms – boil first, then crisp in a hot skillet until golden underneath.
- With multiple dipping sauces – set out classic soy-vinegar, chili oil, maybe even a little sour cream for a playful Polish twist.
- With a fresh salad – a simple cucumber salad with rice vinegar and sesame oil balances the richness beautifully.
- Topped with crispy fried shallots or onions – this adds texture and gives a subtle nod to traditional pierogi toppings.
- As a main dish with crispy bacon and a dollop of sour cream
Other savory filling pierogi you may also like:
Storage instructions, reheating
Refrigerator
- Store cooked dumplings in an airtight container up to 3 days.
- Reheat by pan-frying in a little oil for the best texture.
Freezer (Best Option)
Freeze before cooking:
- Arrange dumplings in a single layer on a baking sheet.
- Freeze until solid (about 1–2 hours).
- Transfer to freezer bags.
Frozen pierogi will keep well for 2–3 months. Cook straight from frozen, just add 1–2 extra minutes to boiling time.
Reheating Tip
Avoid microwaving if possible. It softens the dough.
Pan-frying brings back that golden, slightly crispy magic.
Homemade Pork with Cabbage Pierogi Recipe
Equipment
- large mixing bowl (for dough + filling)
- measuring cups and spoons
- Rolling Pin
- Cookie cutter 3-4 inch
- cutting board
- sharp knife
- small bowl (for dipping sauce)
- large pot (for boiling)
- slotted spoon or spider strainer
- Large skillet or non-stick pan (for pan-frying)
- Clean kitchen towel or plastic wrap (to cover dough)
Ingredients
Ingredients for the dough:
- 4 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 cup hot water
- 30 g Butter melted
Ingredients filling:
- 1.5 lbs ground pork
- 1.5 cups green onions finely chopped (use both white and green parts)
- 3 cloves garlic minced
- 2 tablespoons ginger fresh, grated
- 1 cup napa cabbage finely chopped and squeezed dry
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper or black pepper
- 1/2 teaspoon salt
- ½ teaspoon dried marjoram
Ingredients dipping sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoons sesame oil
- 1 teaspoon honey
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon chili oil or Sriracha optional
- Sliced scallions for garnish
- Sesame seeds for garnish
Instructions
- Make the pierogi dough. Mix 4 cups All-Purpose Flour and 1 teaspoon Salt in a large bowl. Make a well in the center. Pour in 1 cup hot water and 30 g Butter (melted)
- Stir with a wooden spoon until the mixture starts to come together
- Knead with your hands for 5-8 minutes until smooth and elastic (the dough should be soft but not sticky)
- Cover with plastic wrap or a damp towel and let rest for 30 minutes minimum (or up to 2 hours)
- In a large bowl, combine the 1.5 lbs ground pork with:1.5 cups green onions, 3 cloves garlic, 2 tablespoons ginger, 1 cup napa cabbage, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon white pepper, 1/2 teaspoon salt, ½ teaspoon dried marjoram
- Mix well with your hands until evenly distributed.
- Do a taste test: pinch off a small piece, cook it in a pan, taste, and adjust seasoning if needed
- Cover and refrigerate while you roll the dough (helps flavors meld)
- Divide the dough into 4 portions (easier to work with). Keep unused portions covered so they don't dry out
- Roll out one portion to about 1/8-inch thick on a floured surface. Cut circles with a 3-inch round cutter (or a glass or cup)
- Place 1 heaping teaspoon of filling in the center of each circle. Fold in half to make a half-moon shape
- Press the edges firmly to seal (wet your finger with water if the edges won’t stick)
- Place on a floured surface or parchment paper. Repeat with the remaining dough
- Bring a large pot of salted water to a boil. Add the pierogi in batches (don't crowd – maybe 10-12 at a time)
- When they float to the surface, cook 3-4 more minutes. Remove with a slotted spoon
- If pan frying, heat 2-3 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat
- Add the boiled pierogi; don't crowd. Fry 2-3 minutes per side until golden and crispy
- Prepare the dipping sauce. Whisk everything together: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoons sesame oil, 1 teaspoon honey, 1 clove garlic, 1 teaspoon fresh ginger, 1 teaspoon fresh ginger, 1 teaspoon chili oil or Sriracha. Taste and adjust:
- Use sliced scallions and sesame seeds for garnish
Notes
Cook a test spoonful first – fry a small bit of filling and taste before assembling 40 dumplings. Adjust salt or soy now, not later.
Boil gently, not aggressively – a rolling boil can knock them open. Keep it at a steady but gentle boil.
Nutrition
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Conclusion
These pierogi prove that the best recipes don’t have borders; they have stories. Whether you’re celebrating Lunar New Year with family or hosting friends for something different, this recipe brings two rich traditions to your table.
Save this pierogi recipe. Make a batch. Freeze some for later. Share them with people you love.
Here’s to the Year of the Horse, to good fortune wrapped in dough, and to honoring heritage in delicious new ways.
FAQ
Can I steam them instead of boiling?
Yes. Steam for about 8–10 minutes until the filling is fully cooked. The texture will be slightly softer and more delicate than boiled-then-fried, but still delicious.
How do I know when they’re done cooking?
When boiling, they’ll float to the top. Let them cook 1–2 minutes more after floating to ensure the pork is fully cooked through. Internal temperature should reach 160°F (71°C).
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