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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/chinese-pork-and-cabbage-dumplings-recipe/