Description
Learn how to make delicious, traditional Chinese dumplings with homemade wrappers and a savory pork and cabbage filling. This recipe is perfect for Lunar New Year or any weeknight meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water (approximately)
- 1 pound ground pork
- 2 cups finely chopped Napa cabbage
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Make the dough: Place the flour in a large bowl. Gradually add the warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for at least 30 minutes.
- Prepare the filling: In a separate bowl, combine the ground pork, chopped Napa cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until all ingredients are evenly distributed.
- Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope, about 1 inch thick. Cut the rope into 1-inch pieces. Roll each small piece into a thin circle, about 3 inches in diameter, keeping the edges slightly thinner than the center.
- Fill the dumplings: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to create a half-moon shape and pinch the center closed. Create small pleats along one side of the edge, pressing firmly to seal the dumpling completely.
- Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the water, making sure not to overcrowd the pot. Stir gently so they do not stick to the bottom.
- Boil until they float to the top, then cook for an additional 3 to 5 minutes until the pork filling is cooked through. Remove with a slotted spoon.
- Serve immediately with your favorite dipping sauce.
Notes
- For freezer friendly dumplings: Place uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- To make the filling juicier, you can lightly salt the chopped cabbage and let it sit for 15 minutes, then squeeze out all the excess water before mixing it with the pork.
- If you prefer pan-fried dumplings (potstickers), cook them in a lightly oiled skillet until the bottoms are golden brown, then add a small amount of water, cover, and steam until the water evaporates and the filling is cooked.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Dinner
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 5 dumplings
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 16
- Cholesterol: 55