Chinese pork and cabbage dumplings
Making your own dumplings is easier than you might think, and these are so full of flavor.
Servings: 24 approx
Calories: 50kcal
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Ingredients
- 5 oz cabbage napa or white (5oz is approx 1 ½ cups shredded)
- 2 scallions spring onions
- ½ lb ground pork pork mince
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine or can use sherry
- ½ teaspoon ginger minced/finely grated
- 1 ½ tablespoon cilantro/coriander a small handful roughly chopped
- ¼ teaspoon salt
- 24 dumpling wrappers approx
- soy sauce with a little black vinegar or sriracha for dipping or your choice of dipping sauce.
Instructions
- 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't trap too much air inside the dumpling. Also, make sure the edge is well sealed.
- Traditional method - heat 1-2 tablespoon 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 ¼ to ⅓ cup boiling water to the pan so that water comes around ⅓ 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.
Video
Nutrition
Calories: 50kcal | Carbohydrates: 4g | Protein: 2g | Fat: 2g | Cholesterol: 7mg | Sodium: 115mg | Potassium: 47mg | Vitamin A: 15IU | Vitamin C: 2.4mg | Calcium: 8mg | Iron: 0.4mg