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Traditional Pork and Cabbage Dumplings

A close-up of freshly steamed Traditional Chinese Dumplings, garnished with chopped green onions, served in a light blue bowl.
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Learn to make authentic Chinese pork and cabbage dumplings from scratch, including how to make wrappers and pleat them. These dumplings are freezer-friendly, perfect for Lunar New Year or any weeknight meal.

Ingredients

Scale
  • 1 pound ground pork
  • 1 cup finely chopped Napa cabbage
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 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)
  • Water for sealing

Instructions

  1. In a large bowl, combine ground pork, chopped cabbage, scallions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Mix well until everything is evenly distributed.
  2. To make the wrappers, mix 2 cups all-purpose flour with 3/4 cup warm water until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
  3. Divide the dough into small pieces and roll each piece into a thin, round wrapper, about 3-4 inches in diameter.
  4. Place about 1 tablespoon of the pork filling in the center of a wrapper. Moisten the edge of the wrapper with water.
  5. Fold the wrapper in half to create a half-moon shape. Pleat the edges to seal, starting from one corner and working your way to the other. You can also bring the two corners together to form a tortellini shape.
  6. Bring a large pot of water to a boil. Carefully add the dumplings, ensuring not to overcrowd the pot.
  7. Boil the dumplings for 5-7 minutes, or until they float to the surface and the filling is cooked through.
  8. Remove the dumplings with a slotted spoon and serve immediately.

Notes

  • For best results, squeeze out excess moisture from the chopped cabbage before adding it to the filling.
  • You can freeze uncooked dumplings by placing them in a single layer on a baking sheet until frozen, then transferring them to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.
  • These dumplings can also be pan-fried for a crispy bottom.

Nutrition

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