chinese pork 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)

soy sauce

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

Homemade pork dumplings are quick and easy to make, with perfect crispy bottoms and a tender, juicy pork filling inside.​ Easy to meal prep and freeze well.

Pork Dumplings

pound ground pork

1 egg

teaspoon fresh ginger, grated

tablespoons soy sauce (or oyster sauce)

tablespoon Shaoxing cooking wine

teaspoon sesame oil

teaspoon salt

teaspoon ground black pepper pepper

Chinese chives, finely chopped

dumpling wrappers(one 50-piece package)

tablespoons vegetable oil

cup cold water (more

tablespoon white sesame seeds (for garnish)

tablespoon green onions, finely chopped (for garnish)

tablespoons black vinegar

tablespoon soy sauce

teaspoon green onions, sliced

In a large mixing bowl, add ground pork, egg, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.

Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.

Make the Filling:

Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.

Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Wrap the Dumplings:

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.

Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.

Repeat the same steps for another batch of 15 dumplings.

Pan-Fry the Dumplings:

In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.

Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.

Serve the Dumplings:

I didn’t think I could make these at home. They turned out sooo good!!

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Pork Dumplings

Top 2 chinese pork dumplings recipes from across the web

The most viewed chinese pork dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese pork and cabbage dumplings

Pork Dumplings

The most viewed chinese pork dumplings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine