chinese appetizer

Chinese pork dumplings with a delicious, bok choy, cabbage, green onion, and ground pork filling.

Pork Dumplings With Homemade Wrappers (Jiaozi)

flour

water

salt

tbsp sesame oil

soy sauce

½ tsp white pepper

fish sauce

red wine

canola oil

cabbage (shredded)

bok choy (chopped)

onion

pork

Mix the flour, water, and salt in a large mixing bowl for 6 minutes. Then, knead the dough for another 8 minutes. Cover the dough and let it rest on the counter for an hour. While waiting, prepare the filling.

The Wrappers

Quarter your cabbage and take off the outer leafy green layers. These are parts of the cabbage we want to use. Finely shred the cabbage.

Cut the white stems off the bok choy. We are using mainly the green part. Chop this and the green onion.

Add veggies to a mixing bowl with the ground pork.

The Filling

Add your marinade together in a bowl, mix and pour over your filling. Mix it thoroughly, use hands if you have to.

The Marinade

Make a hole in the center of your dough, forming it into a giant donut. Cut it in half, and stretch each half into a snake. Cut the snake into 1/2 inch chunks.

Flour your work space. Roll out the chunks into flat discs. Stack them on top of each other, with flour in between.

Make The Wrappers

Put a spoonful of filling in the middle of the wrapper. Wet the edges with water. Pinch the edges together at the top, closing the dumpling. Repeat until you run out of wrappers or filling.

Add a thin layer of canola oil to the bottom of a cast iron skillet. Heat up on medium. Once hot, add your dumplings, flat side down. Pan fry for 5 minutes.

Add 1/4 cup of water to the skillet. Cover with a lid. Continue cooking on medium low until the water evaporates, about 7 minutes. Repeat with the rest of your dumplings. Enjoy!

Make The Dumplings

Making your own dumplings is easier than you might think, and these are so full of flavor.&nbsp;

Chinese pork and cabbage dumplings

oz cabbage (140 grams, napa

scallions (spring onions)

lb pork pork mince)

tsp sesame oil

tsp rice wine (or sherry)

tsp ginger (minced/finely grated)

tsp salt

dumpling wrappers

Finely shred the cabbage then place it in a pan with boiling water and cook a couple of minutes to blanch it/soften. Drain the cabbage and let it cool a couple minutes.

Meanwhile cut the scallions in half lengthwise and finely slice them then add them to the pork along with the remaining ingredients (except the wrappers and sauce ingredients) - soy sauce, sesame oil, rice wine, ginger, cilantro and salt. Mix everything so it's well combined - this is often easiest by hand.

Squeeze out the cabbage either by hand or by putting it in a cloth to remove as much liquid as possible then roughly chop it a little more and add to the pork. Mix it well.

Working with a few at a time, put a spoonful of the pork mixture on one half of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper then fold it in half to join in the middle around the filling. Using your thumbs and forefingers, pinch/fold on one side a few times to make pleats along the dumpling edge as you seal the edge from the middle to the tip. Then repeat on the other side (video may help with seeing how to fold). As you are folding, try to make sure you don&#39;t trap too much air inside the dumpling. Also, make sure the edge is well sealed.

Traditional method - heat 1-2 tbsp oil in a skillet/frying pan over a medium heat and place some dumplings in there fairly close together. Cook for around 2-3 minutes until browned on the bottom. Add around 1/4 to 1/3 cup boiling water to the pan so that water comes around 1/3 of the way up the dumplings then cover with a lid. Allow the water to steam the dumplings so they go translucent and the water evaporates. Remove lid and, if you like, brown the bases again slightly so they crisp.

To steam then fry - place a few dumplings in a bamboo steamer (if you like, lined with paper or a cabbage leaf to help prevent sticking), fairly close but with gaps between them. Cover and place over a pot or wok with boiling water. Steam the dumplings for around 3-4 minutes until going translucent. Meanwhile heat 1-2tbsp of oil in a skillet/frying pan then fry for a couple minutes until brown on one side.

Serve with soy sauce with a little sriracha added, to taste, or your choice of dipping sauce.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643763384/fkacezywe5gsu0xnhtlm.mp4

Pork and cabbage dumplings are a traditional dish, especially eaten for the Lunar New Year, but these dumplings are so delicious you'll want to have them more often!

Pork and cabbage dumplings

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Pork Dumplings With Homemade Wrappe...

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