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Traditional Pork and Cabbage Dumplings

A plate of golden-brown, pan-fried Traditional Chinese Dumplings with crispy bottoms, ready to be enjoyed.
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Learn to make authentic Chinese pork and cabbage dumplings from scratch, including homemade wrappers and pleating techniques. These dumplings are perfect for Lunar New Year or any weeknight meal and can be frozen for later.

Ingredients

Scale
  • 1 pound ground pork
  • 1/2 pound napa cabbage, finely chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 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 wrappers)
  • Water, for sealing

Instructions

  1. In a large bowl, combine ground pork, chopped napa cabbage, green onions, soy sauce, Shaoxing wine, sesame oil, grated ginger, salt, and white pepper. Mix well until thoroughly combined.
  2. To make the wrappers (optional, if not using store-bought): Combine 2 cups all-purpose flour and 1/2 cup warm water. Knead until a smooth dough forms. Cover and let rest for 30 minutes. Roll out thinly and cut into 3-inch circles.
  3. Place about 1 tablespoon of filling in the center of a dumpling wrapper. Moisten the edge of the wrapper with water.
  4. Fold the wrapper in half, pressing to seal the edges. You can create pleats along one side for a decorative finish. (Refer to online tutorials for pleating techniques).
  5. Repeat with the remaining filling and wrappers.
  6. To cook: Boil dumplings in a large pot of boiling water for 5-7 minutes, or until they float and the filling is cooked through. Drain well.
  7. Alternatively, pan-fry dumplings for a crispy bottom: Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place dumplings in a single layer and cook for 2-3 minutes until bottoms are golden brown. Add 1/2 cup of water, cover, and steam for 5-7 minutes, or until water evaporates and dumplings are cooked.
  8. To freeze: Place 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 cooking time.

Notes

  • For a richer filling, you can add 1 tablespoon of oyster sauce.
  • Ensure the cabbage is well-drained after chopping to prevent a watery filling.
  • Serve with your favorite dipping sauce, such as soy sauce, vinegar, and chili oil.

Nutrition

Find it online: https://delishcraze.com/traditional-chinese-dumplings-recipe/