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Traditional Chinese Pork and Cabbage Dumplings

A close-up of a white bowl filled with delicious Traditional Chinese Dumplings, lightly seasoned.
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Learn to make authentic pork and cabbage dumplings from scratch with homemade wrappers. This recipe includes pleating tutorials and freezing instructions, perfect for Lunar New Year or weeknight meals.

Ingredients

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  • 1 pound ground pork
  • 1/2 head napa cabbage, finely chopped
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 package round dumpling wrappers (about 50)
  • Water for sealing

Instructions

  1. In a large bowl, combine ground pork, napa cabbage, scallions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Mix well until thoroughly combined.
  2. To make the wrappers, combine 2 cups all-purpose flour and 1/2 cup warm water in a bowl. Mix until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth. Cover and let rest for 30 minutes.
  3. Divide the dough into small pieces and roll each piece into a thin, round wrapper (about 3-4 inches in diameter).
  4. Place about 1 tablespoon of filling in the center of a wrapper. Moisten the edge of the wrapper with water. Fold the wrapper in half and pleat the edges to seal, creating your desired dumpling shape.
  5. Bring a large pot of water to a boil. Add dumplings in batches, ensuring they don’t stick together.
  6. Boil for 5-7 minutes, or until the dumplings float and the filling is cooked through.
  7. Remove dumplings with a slotted spoon and serve immediately.

Notes

  • For freezing, arrange uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
  • You can pan-fry these dumplings for a crispy bottom. Heat oil in a skillet, add dumplings, and cook until bottoms are golden brown. Add 1/4 cup water, cover, and steam until cooked through.

Nutrition

Find it online: https://fooddexterity.com/traditional-chinese-dumplings-pork-cabbage/