P.F Changs Pork Dumpling Dupe

Why This Recipe Works

If your family loves P.F. Chang’s as much as mine does, you already know the pull of those dumplings — crispy golden bottom, soft steamed top, juicy savory filling. We used to order them every single time we went until I figured out how simple they are to make at home, with cleaner ingredients and no mystery additives.

What makes this version different is the filling. Instead of soy sauce, I use coconut aminos — the same swap I use throughout my cooking. You get all the same savory, slightly sweet umami depth without the soy. The filling is just seven ingredients: ground pork, coconut aminos, sesame oil, garlic powder, ginger powder, pink salt, and finely chopped cabbage. Nothing complicated, nothing hard to find, and the flavor is genuinely restaurant-level.

The other thing I love about this recipe is how freezer-friendly it is. The folding takes a little time up front — so I always make a full batch and freeze half before cooking. That way the work is done once and I get multiple easy dinners out of it. Pull them straight from the freezer, add a couple extra minutes to the steam time, and dinner is on the table.

You can use store-bought wonton wrappers to keep things simple, or if you want to go fully homemade and preservative-free, I have a linked recipe for homemade wonton wrappers below.

Key Ingredient Notes

Ground pork. The classic filling for dumplings and the best choice here. Pork has enough fat to stay juicy inside the wrapper during cooking without drying out. Ground chicken or turkey can be substituted but the filling will be slightly less rich — see the variations section.

Wonton wrappers. You have two options. Store-bought wonton wrappers are widely available at most grocery stores in the refrigerated section near produce or Asian ingredients — and work perfectly. For a fully homemade, preservative-free version, I have a homemade wonton wrapper recipe here: healthierhomemade.co/recipe/homemade-wonton-wrappers/. Gluten-free wonton wrappers are also available at most health food stores and are a direct swap.

Coconut aminos. This is the soy-free swap that makes this filling work for families avoiding soy. It gives you the same savory, slightly sweet umami depth as soy sauce without any soy at all. A quarter cup goes into the filling, and we like to use it straight as a dipping sauce too. If you don’t have coconut aminos, regular soy sauce or tamari works as a 1:1 substitute.

Sesame oil. Just one teaspoon but it does a lot of work — it gives the filling that warm, nutty, distinctly Asian flavor you’d recognize from the restaurant. Don’t skip it.

Cabbage. Finely chopped cabbage adds texture, moisture, and a subtle sweetness to the filling. Chop it as small as possible — large pieces make the filling harder to wrap and can tear the wrappers.

Ginger powder and garlic powder. Using the powder versions rather than fresh keeps the filling smooth and evenly seasoned. Fresh ginger and garlic can create uneven hot pockets of strong flavor in a small filling — the powder distributes evenly throughout.

Avocado oil. For cooking. A high smoke point oil is important here because you’re searing at medium-high heat. Avocado oil is the best choice. Coconut oil or any neutral high-heat oil also works.

Variations and Substitutions

Different proteins. Ground chicken, ground turkey, or shrimp all work as direct swaps for the ground pork. Ground chicken and turkey are leaner so the filling will be slightly less juicy — add an extra teaspoon of sesame oil to compensate. For shrimp, chop it very finely rather than using it whole.

Vegetable boost. Add shredded carrots, finely chopped mushrooms, or a small handful of spinach to the pork filling. These blend in without changing the flavor much and add extra nutrition.

Make it spicy. Mix 1–2 teaspoons of chili paste or sriracha into the filling before wrapping. A drizzle of chili oil over the finished dumplings is another great option.

Low-carb version. Use large blanched cabbage leaves instead of wonton wrappers as the outer wrapper. Fill and fold the same way and pan-fry as directed. The result is closer to a stuffed cabbage but the filling is identical.

Gluten-free. Use gluten-free wonton wrappers and make sure your coconut aminos is certified GF. Everything else in the filling is naturally gluten-free.

Make it a prep day project. These pair perfectly with a batch of homemade pierogies on the same day — both fold similarly and both freeze beautifully. Check out the Mrs. T’s Cheddar Pierogis recipe:

healthierhomemade.co/recipe/mrs-ts-cheddar-pierogis/

How to Fold the Dumplings

This is the step that intimidates people the most, but it gets much easier after the first few. There’s no single perfect fold — the only thing that matters is that the edges are fully sealed so the filling doesn’t escape during cooking.

Here’s the method I use:

1. Lay a wonton wrapper flat on a clean surface.
2. Place 1 teaspoon of filling in the center. Don’t overfill — it makes sealing much harder and the wrapper will tear.
3. Dip your finger in water and run it around the entire edge of the wrapper. This is what seals the dumpling.
4. Fold the wrapper in half over the filling, bringing the top edge down to meet the bottom edge.
5. Press the center point of the folded edge together first, then work outward to both sides, pressing out any air as you go.
6. For the accordion fold: starting from one sealed corner, make small pinched pleats along the top edge toward the center, pressing each pleat firmly against the back of the wrapper. Repeat from the other corner toward the center. This creates the classic crescent shape and gives the dumpling a flat base to sear on.
7. Press all edges firmly one final time to make sure everything is sealed.

Place finished dumplings on a parchment-lined plate or baking sheet while you work through the rest, making sure they don’t touch each other or they’ll stick together.

How to Cook P.F. Chang’s Pork Dumpling Dupes

The cooking method is what creates the signature texture — crispy seared bottom and soft steamed top. It’s a simple two-step process.

1. Heat the pan. Heat a cast iron or heavy-bottomed skillet to medium. Add enough avocado oil to coat the bottom of the pan in a thin, even layer.
2. Sear the bottoms. Place the dumplings flat-side down in the pan in a single layer with space between each one. Cook undisturbed for 2–3 minutes until the bottoms are deep golden brown and crispy. Don’t move them during this step — you need a proper sear before they’ll release cleanly.
3. Flip and sear the other side. Flip each dumpling and sear for another 2–3 minutes.
4. Add water and steam. Carefully add 1 to 1½ cups of water to the pan — it will spatter so stand back and pour from the side. Immediately cover with a tight-fitting lid.
5. Steam for 5–10 minutes. Let the dumplings steam covered until the pork filling reaches an internal temperature of 160°F at the center. The water will mostly evaporate as they cook. If it evaporates before the filling is done, add a splash more and replace the lid.
6. Remove and serve. Take the lid off, let any remaining water cook off for about 30 seconds, and serve immediately with coconut aminos or your favorite dipping sauce.

How to Freeze Dumplings

This is the step that turns this recipe from a fun weekend project into a weeknight lifesaver.

Freeze before cooking (recommended): After folding, place the uncooked dumplings in a single layer on a parchment-lined baking sheet, making sure none are touching. Freeze for 2 hours until solid. Transfer to a gallon-size freezer bag and freeze for up to 2 months. Label with the date.

To cook from frozen: No thawing needed. Place frozen dumplings flat-side down in a heated, oiled pan and sear for 3–4 minutes. Flip, add 1½ cups of water, cover, and steam for 10–12 minutes until the internal temperature reaches 160°F.

Freeze after cooking: Let cooked dumplings cool completely, then freeze in a single layer before transferring to a bag. Reheat in a lightly oiled skillet over medium heat for 3–4 minutes to re-crisp the bottoms, or microwave for 1–2 minutes if you don’t mind softer bottoms.

Expert Tips

Don’t overfill. One teaspoon of filling per wrapper. More makes it very hard to seal the edges without tearing, and overfilled dumplings burst during cooking.

Seal every edge completely. Wet the entire edge of the wrapper before folding and press firmly all the way along the seam. Any gaps will open up in the pan and the filling will leak out.

Chop the cabbage very fine. Large pieces make the filling lumpy and harder to wrap. The finer the chop, the smoother the filling and the easier the fold.

Don’t move them during the sear. Let the dumplings sit undisturbed for the full 2–3 minutes. Moving them too early pulls them off the pan before a crust forms and the wrapper tears.

Stand back when you add the water. Hot oil and water create a lot of steam instantly. Pour from the edge of the pan and have the lid ready to cover it immediately.

Cast iron is best. A well-seasoned cast iron skillet gives the most evenly browned, crispiest bottoms. A non-stick skillet works too — just make sure the bottom is coated with oil before the dumplings go in.

Make it a family activity. The folding goes much faster with extra hands. Kids love the assembly step and feel really proud of the finished result.

What to Serve With Them

Coconut aminos or soy sauce. The simplest dipping option — just pour it into a small bowl. We default to coconut aminos to keep it soy-free.

Quick dipping sauce. Mix 2 tablespoons coconut aminos, 1 teaspoon rice vinegar, and a few drops of sesame oil. Add red pepper flakes or a drizzle of chili oil if you want heat.

Over rice. Serve over jasmine or white rice with dipping sauce drizzled over everything for a complete dinner.

Alongside other Asian-inspired dishes. These pair naturally with the Slow Cooker Asian Pork Tenderloin or Steak Kebab Skillet for a bigger spread.

Frequently Asked Questions

What makes these taste like P.F. Chang’s dumplings? The combination of coconut aminos and sesame oil in the filling creates that savory, slightly sweet, umami-forward flavor that P.F. Chang’s dumplings are known for. The sear-then-steam cooking method gives you the exact same texture — crispy golden bottom, tender top — that makes those restaurant dumplings so hard to stop eating.

Can I use store-bought wonton wrappers? Yes — that’s exactly what this recipe calls for. Store-bought wonton wrappers are available at most grocery stores in the refrigerated section near produce or Asian ingredients. For a fully homemade version, the homemade wonton wrapper recipe is linked above.

Do I cook the pork filling before filling the wrappers? No — the raw pork goes directly into the wrapper uncooked. It cooks fully during the pan-fry and steam process. Always verify with a meat thermometer — the filling should reach 160°F at the center.

Can I make these ahead of time? Yes. Fold all the dumplings up to 24 hours ahead, place on a covered parchment-lined plate in the refrigerator, and cook when ready. Don’t let them touch or they’ll stick together.

How do I cook them from frozen? No thawing needed. Sear flat-side down in a heated oiled pan for 3–4 minutes, flip, add 1½ cups of water, cover, and steam for 10–12 minutes until the pork reaches 160°F.

Why are my dumplings sticking to the pan and tearing? Either the pan wasn’t fully heated before they went in, or there wasn’t enough oil coating the bottom. Make sure the pan is fully up to temperature and the bottom is evenly coated before the dumplings go in. Once placed, don’t touch them until they’re ready to flip.

Can I make these gluten-free? Yes. Use gluten-free wonton wrappers and make sure your coconut aminos is certified gluten-free. Everything else in the filling is naturally gluten-free.

What’s the best dipping sauce? Straight coconut aminos is our house default and keeps it soy-free. For a more layered sauce, mix 2 tablespoons coconut aminos with 1 teaspoon rice vinegar and a few drops of sesame oil. Sweet chili sauce is another great option.