Chinese Pork and Cabbage Dumplings
A recipe for Chinese Pork and Cabbage Dumplings (猪肉白菜饺子)! These homemade dumplings have a savory pork and cabbage filling and are steamed until tender.
Servings 40 Dumplings
Ingredients
Dough:
- 3 cups (375 grams) all-purpose flour
- 1 cup (240 milliliters) lukewarm water
Pork and Cabbage Filling:
- 8 ounces (227 grams) Napa cabbage
- 1 teaspoon salt divided
- 1 pound (450 grams) ground pork
- 1/4 teaspoon ground white pepper
- 3 green onions finely chopped
- 1 clove garlic peeled and minced or grated
- 1 inch (2.5 centimeter) piece fresh ginger peeled and grated
- 2 tablespoons (30 milliliters) Shaoxing wine
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) sesame oil
Instructions
To make the dough:
- Place the flour in a large bowl.
- Make a well in the center and slowly add in the lukewarm water. You may not need the full 1 cup (240 milliliters). Mix together, then knead to form a soft and smooth dough. If too crumbly, mix in a little more water. If too sticky, add a little more flour.
- Wrap the dough in plastic or seal in a plastic bag, removing any excess air. Allow to rest at room temperature for 1-2 hours or refrigerate overnight, returning to room temperature before using.
To make the Pork and Cabbage Filling:
- Finely chop the cabbage, removing and discarding any thick parts of the leaves.
- Place the finely chopped cabbage in a fine mesh sieve and sprinkle with 1/2 teaspoon salt.
- Toss lightly to coat and set aside in the sink for 20-30 minutes.
- Lightly squeeze out any excess moisture (don't need to remove all of it, just enough to keep the dumplings from becoming soggy) from the cabbage and place in a large bowl.
- Add the ground pork, remaining 1/2 teaspoon salt, white pepper, green onions, garlic, ginger, Shaoxing wine, soy sauce, and sesame oil.
- Mix well using your hands until the ingredients are evenly blended and the pork has absorbed the moisture from the soy sauce, oil, and wine.
To assemble:
- Line a large baking sheet with parchment.
- On a lightly floured surface, divide the rested dough into four equal pieces.
- Place one piece on the work surface and cover the rest with a towel or plastic.
- Roll the piece of dough into an even rope about 1 inch (2.5 centimeters) thick. Cut the rope into 10 equal pieces, covering with a towel.
- Roll one piece into a ball and flatten into a circle. Gently roll out the dough to create a thin circle with the center slightly thicker than the edges.
- Add around 1 tablespoon of the pork filling to the center of the circle, keeping 1/2-3/4 inch (1.25-2 centimeters) of the edge clear.
- Bring up the centers of the circle on each side over the filling and pinch only in that one spot to seal.
- Begin to create pleats on one side of the wrapper away from the center down to one edge. Use your index finger to keep the pork inside while you begin to fold.
- Repeat with the other side to form a crescent shaped dumpling. Place on the parchment lined baking sheet, repeating with the rest of the cut dough pieces, then the rest of the dough and filling to form around 40 dumplings. Cover the prepared dumplings with a towel to keep the wrappers from drying out.
To cook:
- Line steamer trays or baskets with parchment or cabbage leaves.
- Place the prepared dumplings in the parchment or cabbage-lined steamer about 3/4 inch (2 centimeters) apart and 1 inch (2.5 centimeters) away from the edge.
- Cover the basket and steam the dumplings over lightly boiling water at medium heat until they have puffed and become translucent, about 10-12 minutes.
- Remove the cooked dumplings from the steamer tray or basket and arrange over a serving plate.
- Serve immediately with desired dipping sauce.