Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cabbage and Pork Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sasha Yan
  • Total Time: 80 minutes
  • Yield: Serves 12 1x
  • Diet: Omnivore

Description

These flavorful dumplings are surprisingly easy to make. Perfect for a weeknight meal or a fun weekend project!

Ingredients

Units Scale
  • 2 lbs (907 g) fatty ground pork
  • 2 lbs (907 g) lean ground pork
  • 2 lbs (907 g) Chinese chives (chopped finely)
  • 2 lbs (907 g) cabbage (chopped finely)
  • 6 green onions (chopped finely (up to the root))
  • 1 egg
  • 8-10 garlic cloves (chopped finely)
  • 1/4 cup grated ginger
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup sesame oil
  • Salt
  • 5 packs of dumpling skins (Northern Style are thicker and easier to work with for newbies)
  • 6 cloves pickled garlic
  • 1/2 cup pickled garlic vinegar
  • 1 tbsp sesame oil
  • 1 tbsp chili paste
  • 1 green onion (chopped)

Instructions

  1. Remove dumpling skins from refrigerator. If frozen, thaw overnight in the refrigerator or quickly defrost in the microwave.
  2. Chop vegetables. If using watery vegetables, salt them after chopping to remove excess liquid.
  3. Combine chopped vegetables, ground pork, egg, and seasonings. Stir in one direction until well mixed. Taste and adjust seasonings.
  4. Place a damp paper towel on a plate. Use this to wet dumpling skins while wrapping.
  5. Lightly flour sheet pans.
  6. Set up the filling, dumpling skins, wet plate, and sheet pans within easy reach.
  7. Pick up a damp dumpling skin, dry side down, in your non-dominant hand.
  8. Place a large tablespoon of filling in the center of the skin.
  9. Fold the dumpling closed to prevent filling from seeping out. Use a half-moon fold or a more advanced pleating technique.
  10. Place dumplings on floured baking sheets. Repeat until filling or skins are used up.
  11. Bring a large pot of unsalted water to a boil.
  12. Carefully add dumplings to boiling water, avoiding overcrowding. Cover and bring back to a boil.
  13. Once boiling, add a cup of cold water. Repeat this process two times. Dumplings will float and become translucent.
  14. Bring a pot of water to a boil. Place a paper towel in the steamer basket to prevent dumplings from sticking.
  15. Place dumplings in the steamer basket once the water boils. Steam for 12-15 minutes with the lid on.
  16. Pour oil into a hot pan and place dumplings flat side down. Add enough water to create a 1-centimeter depth, then cover.
  17. Once the water evaporates, uncover the pan and crisp the bottoms. Flip using a flat spatula to crisp the remaining sides.
  18. Finely chop pickled garlic and green onion.
  19. Mix chopped garlic and green onion with soy sauce, vinegar, sesame oil, and chili paste.

Notes

  • To prevent soggy dumplings, ensure the filling isn’t too wet; salt the chopped cabbage and chives to draw out excess moisture.
  • For easier dumpling assembly, keep a bowl of water nearby to lightly moisten the edges of the wrappers before sealing.
  • Leftover dumplings can be frozen for up to 3 months; arrange them on a baking sheet before freezing to prevent sticking, then transfer to a freezer bag.
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Boiling
  • Cuisine: Chinese

Nutrition

  • Serving Size: 3-4 dumplings
  • Calories: 250
  • Sugar: 5
  • Sodium: 600
  • Fat: 15
  • Saturated Fat: 5
  • Unsaturated Fat: 10
  • Carbohydrates: 25
  • Fiber: 3
  • Protein: 15
  • Cholesterol: 80

Did you make this recipe?

Share a photo and tag us @honestcooking — we can't wait to see what you've made!

Find it online: https://honestcooking.com/cabbage-and-pork-dumplings/