Shanghai Pork Cabbage Dumplings

Step 1

10 minutes before making your pork mixture, wash and chop your napa cabbage into fine pieces. Squeeze out all the water and add salt to draw out extra liquids.

Step 2

Mix egg into the ground pork.

Step 3

Add in sesame oil, shaoxing wine, dark and light soy sauce, salt, and white pepper.

Step 4

Mix in napa cabbage, scallions, ginger, and garlic before folding the dumplings. Incorporate evenly.

Step 5

Ensure that dough wrappers are defrosted. Prepare a cup of water to dip your fingers in.

Step 6

Place one tablespoon of pork mixture into the center of the wrapper.

Step 7

Wet your fingers and wet the entire inner edge of the wrapper.

Step 8

Fold the dumpling by bringing the bottom edge to the top so it becomes a half circle. Squeeze the edges closed. Use your dominant hand to fold the edge into pleats. Ensure that pleats are all facing the same direction.

Step 9

If you're planning on cooking the dumplings immediately, place on a floured baking tray or wooden board. If you're freezing them, place on a baking tray and freeze on tray first. Then transfer to a Ziploc bag.

Step 10

Heat 2 tbsp of vegetable oil in a skillet. Place dumplings in bottom down and let it cook for 2 minutes until bottoms are slightly browned.

Step 11

Pour in 1/2 cup of water and immediately cover with a lid. This will create a steaming effect in the pan and cook the dumplings thoroughly. Cook for 3-4 minutes.

Step 12

Remove lid and let dumplings cook until liquid evaporates. Serve.

Step 13

In a deep pan, fill with one cup of water and place steaming rack.

Step 14

Cover plate with napa cabbage or rub with oil and lay on top of the steaming rack

Step 15

Place dumplings on plate in a circle. Cover and cook for 7-8 minutes.