Chinese Pork and Cabbage Dumplings Recipe

Introduction

Chinese dumplings are a beloved staple, offering a perfect balance of tender wrappers and flavorful filling. Whether pan-fried or boiled, these dumplings make a delightful appetizer or main dish that’s fun to prepare and share.

Ingredients

• 3 cups all purpose flour (plain flour)
• 1 cup room temperature water
• 1 lb ground pork
• 1/2 cup green onion, finely chopped
• 1 teaspoon finely chopped ginger
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 large egg
• 1 lb Napa (Chinese) cabbage
• 1 teaspoon salt (extra)
• Vegetable oil (for cooking)
• Water (for cooking)

Instructions

1. Step 1: In a large bowl, combine ground pork, green onion, ginger, sesame oil, 1 teaspoon salt, soy sauce, 2 tablespoons vegetable oil, and the egg. Mix thoroughly using your hands or a stand mixer. Set aside to marinate for 1–2 hours.
2. Step 2: Cut the Napa cabbage into thin strips, then chop into very small pieces. Place the cabbage in a bowl and sprinkle with the extra 1 teaspoon salt. Let it sit for 30 minutes.
3. Step 3: After 30 minutes, squeeze out the excess water from the cabbage and mix it into the marinated pork thoroughly.
4. Step 4: In another large bowl, mix the flour and room temperature water until a soft dough forms. Turn it onto a lightly floured surface and knead for about 10 minutes until smooth.
5. Step 5: Divide the dough in half. Roll each half into a 12-inch long log, then cut each log into 1/2-inch pieces.
6. Step 6: Take each dough piece, roll it into a ball, then flatten it with the heel of your hand. Using a rolling pin, roll out each piece while turning it frequently to create wrappers that are thicker in the center and thinner at the edges.
7. Step 7: Place a dumpling wrapper in your palm, add about 1 tablespoon of filling in the center. Fold the wrapper over and pinch the edges, then flatten the bottom slightly and create pleats to seal into a pouch shape.
8. Step 8: Heat 1/2 tablespoon vegetable oil in a large non-stick frying pan over medium heat. Place dumplings in a single layer, leaving about 1cm space between each.
9. Step 9: Cover the pan and cook for 3 minutes. Then add 1/3 cup water, cover again, and cook until the water evaporates and the bottoms turn golden brown.
10. Step 10: To boil, bring a large saucepan half-filled with water to a boil. Add 20–25 dumplings and stir gently to prevent sticking. Add 1 tablespoon vegetable oil and cover with a lid.
11. Step 11: Once dumplings float, add 1 cup water and cover again. Repeat this water addition once more (twice if frozen). Remove dumplings with a slotted spoon and serve.

Tips & Variations

• For extra tender wrappers, rest the dough covered for 30 minutes before rolling out.
• Try substituting ground pork with ground chicken, shrimp, or a mix of finely chopped mushrooms for a vegetarian option.
• Add a splash of rice vinegar or chili oil to your dipping sauce for extra flavor.

Storage

Store uncooked dumplings in a single layer on a tray in the freezer. Once frozen, transfer them to an airtight container for up to 2 months. Cooked dumplings keep well in the refrigerator for 2–3 days and can be reheated by steaming or pan-frying until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made dumpling wrappers instead of making my own?

Yes, store-bought dumpling wrappers save time and work well. Just make sure to keep them covered with a damp towel to prevent drying out while you fill and fold.

How do I prevent dumplings from sticking during cooking?

When boiling, add a little oil to the water and stir gently after adding dumplings. For pan-frying, avoid overcrowding the pan and use a non-stick surface with enough oil.

Chinese Pork and Cabbage Dumplings Recipe

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4.5 from 138 reviews

This recipe for Chinese Dumplings features tender homemade dough wrapped around a flavorful pork and Napa cabbage filling. The dumplings are pan-fried and steamed to achieve a crispy golden bottom with a juicy, tender interior. Perfect as an appetizer or main dish, these traditional dumplings combine aromatic ginger, green onions, and soy sauce for authentic savory taste.

• Author: Sana
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: Approximately 40–50 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Dough

• 3 cups all purpose flour (plain flour)
• 1 cup room temperature water
• Vegetable oil for cooking

Filling

• 1 lb ground pork
• 1/2 cup green onion, finely chopped
• 1 teaspoon finely chopped ginger
• 1 teaspoon sesame oil
• 1 teaspoon salt
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 large egg
• 1 lb Napa (Chinese) cabbage
• 1 teaspoon salt (extra for cabbage)

Instructions

1. Prepare the filling: In a large bowl, mix together ground pork, finely chopped green onions, ginger, sesame oil, 1 teaspoon salt, soy sauce, vegetable oil, and egg. Use your hands or a stand mixer to combine thoroughly. Set aside to marinate for 1-2 hours to allow flavors to meld.
2. Prepare the cabbage: Cut Napa cabbage into thin strips and then finely chop them into small pieces. Place the cabbage in a bowl, sprinkle with an extra teaspoon of salt, and let it sit for 30 minutes to draw out excess water.
3. Drain cabbage: After 30 minutes, squeeze out the excess water from the cabbage very well, then mix it into the marinated pork mixture until evenly combined.
4. Make the dough: In a large bowl, combine the flour and room temperature water. Mix until a soft dough forms, then turn out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Divide the dough in half.
5. Shape and cut dough: Roll each half into a 12-inch long log. Cut each log into 1/2 inch pieces. Take each piece and roll into a ball, then flatten with the heel of your hand.
6. Roll wrappers: Using a rolling pin and your non-dominant hand to turn the dough, roll out each piece into a round wrapper about 3-4 inches in diameter. The center should be thicker than the edges to hold the filling better. Repeat until all wrappers are made.
7. Fill dumplings: Place one wrapper in the palm of your hand. Spoon about 1 tablespoon of the filling into the center, ensuring it is full but not overstuffed to avoid leakage.
8. Shape dumplings: Fold the wrapper over the filling to create a half-moon shape. Pinch the edges together tightly, then place the dumpling flat on the table with pinched edges up. Form pleats along the edge to create a sealed pouch.
9. Pan-fry dumplings: Heat 1/2 tablespoon vegetable oil in a large non-stick frying pan with a lid over medium heat. Arrange dumplings in a single layer with about 1 cm spacing between them. Cook covered for 3 minutes to sear the bottoms.
10. Steam dumplings in pan: Add 1/3 cup water to the pan and immediately cover with the lid. Continue cooking until water evaporates and the dumplings’ bottoms turn golden brown and crispy.
11. Boil dumplings: In a large saucepan, bring half-filled water to a boil. Add 20-25 dumplings at a time, stirring gently to prevent sticking.
12. Add oil and steam: Add 1 tablespoon vegetable oil to the boiling water to help prevent dumplings from sticking. Cover with a lid. As dumplings float, add 1 cup of water and cover again. Repeat this steaming by water addition once more (twice if cooking from frozen).
13. Serve: Use a slotted spoon to remove dumplings from the boiling water and transfer to a serving dish. Serve hot with your choice of dipping sauce.

Notes

• Marinating the filling for at least 1 hour enhances flavor and tenderness.
• Be sure to squeeze excess water out of the cabbage to prevent soggy filling.
• Rolling the wrapper with a thicker center helps hold the filling and prevent tearing.
• Adding oil to boiling water prevents dumplings from sticking during boiling.
• You can freeze uncooked dumplings on a tray before boiling or pan-frying for later use.
• Serve with soy sauce or chili dipping sauce for extra flavor.

Keywords: Chinese dumplings, pork dumplings, homemade dumplings, pan-fried dumplings, Asian appetizer, Napa cabbage dumplings, traditional Chinese recipe