Classic Pork and Cabbage Dumplings
Tender handmade dumplings with a savory pork and cabbage filling. These soft, pillowy parcels are boiled until cooked through and served with a simple dipping sauce. Perfect for a weekend cooking project or family gathering.
Story
There is something deeply satisfying about folding dumplings by hand. The dough should be soft but not sticky, and the filling should be juicy enough to release flavor with every bite. Serve these hot from the pot with a mixture of soy sauce and rice vinegar for dipping.
Ingredients
all-purpose flour
2 1/2 cups
warm water
about 1 cup
ground pork
1 pound
napa cabbage
1 small head, finely shredded
green onions
3, finely chopped
ginger
1 tablespoon, grated
soy sauce
2 tablespoons
sesame oil
1 tablespoon
salt
1/2 teaspoon
vegetable oil
1 tablespoon
Instructions
1
Make the dough
Combine flour and a pinch of salt in a large bowl. Slowly add warm water while mixing with chopsticks or a fork until a shaggy dough forms. Turn onto a floured surface and knead for about 8 minutes until smooth and elastic. Cover and let rest for 20 minutes.
2
Prepare the filling
Toss shredded cabbage with salt in a bowl and let sit for 10 minutes, then squeeze out excess moisture. In a separate bowl, combine pork, cabbage, green onions, ginger, soy sauce, sesame oil, and vegetable oil. Mix thoroughly in one direction until the filling becomes slightly sticky and cohesive.
3
Roll out the wrappers
Divide rested dough into quarters. Roll each piece into a long snake about 1 inch thick, then cut into 1-inch pieces. Flatten each piece with your palm, then roll into circles about 3 inches across. Aim for slightly thinner centers and slightly thicker edges.
4
Fill and fold the dumplings
Place about 1 tablespoon of filling in the center of each wrapper. Wet your finger and run it along half the edge. Fold the wrapper in half and press to seal, then create pleats by folding small creases along the sealed edge. Set aside on a floured tray.
5
Cook the dumplings
Bring a large pot of water to a gentle boil. Add dumplings in batches, stirring gently to prevent sticking. Cook until they float to the surface, then boil for another 2 minutes. Alternatively, pan-fry boiled dumplings in a bit of oil for crispy bottoms.
