Napa Cabbage Dumplings
Vibrant in color with a lingering, appetizing aroma.
Ingredients
Napa cabbage (extract juice and finely chop)
800 g
Ground pork
300 g
Scallion (finely chop)
2
Ginger (minced)
3 slices
Dried shrimp
20 g
Sesame oil
1 tbsp
Black pepper
1 tsp
Salt
2 tbsp
Oil
2 tbsp
Instructions
1
Mix the base meat filling ingredients
Place the ground pork in a bowl along with the chopped scallion, minced ginger, dried shrimp, salt, and black pepper.
2
Stir to develop texture
Pour in the oil and sesame oil, and stir in one direction until evenly combined. (Tip: stirring in a single direction allows the meat to fully absorb the oil and seasonings.)
3
Add the cabbage juice
Then add 3/2 cup of cabbage juice and continue stirring in the same direction until the mixture becomes sticky and viscous. (Tip: incorporating the cabbage juice and air into the ground pork makes the filling more tender and brings out the natural sweetness of the cabbage juice.)
4
Add the chopped cabbage
Finally, fold in the finely chopped napa cabbage.
5
Finish the filling
Mix everything evenly and you have an authentic napa cabbage dumpling filling.
6
Boil the dumplings
Fill a pot with water to 8/10 full and bring it to a rolling boil. Add the dumplings and immediately use a slotted spoon to gently push them from the top down toward the bottom of the pot. When the water returns to a boil, add 1 cup of cold water, reduce the heat to medium, and once it boils again, repeat the water-adding step 1–2 more times. When the dumplings float to the surface and turn white, they are done. Remove them with a slotted spoon, drain well, and plate to serve.
7
Prepare the dipping sauce
Soy dipping sauce: combine 1 tsp soy sauce, 1/4 tsp sesame oil, and 1/2 tsp rice vinegar, and stir until well mixed.
