Pork and Cabbage Dumplings
Homemade boiled dumplings with tender wrappers and a juicy pork and napa cabbage filling. A weekend project that freezes beautifully.
ChineseFood
1 hr 15 minPrep
10 minCook
1 hr 25 minTotal
InvolvedDifficulty
Ingredients
- Dough (about 40 wrappers)
- Filling
- To serve
Method
- Mix the flour and cold water into a shaggy dough, then knead for 5 minutes until smooth. Cover and rest for 30 minutes.
- Finely chop the cabbage, mix it with 1 teaspoon of salt and leave for 10 minutes. Squeeze out as much water as you can.
- Put the pork in a bowl with the soy sauce, wine, salt, white pepper and ginger. Stir hard in one direction, adding the water a tablespoon at a time, until the mixture is sticky and has absorbed it all.
- Fold in the cabbage, scallions and sesame oil.
- Roll the dough into a rope and cut it into about 40 pieces. Flatten each one and roll it into an 8 cm round, thinner at the edge than in the middle.
- Put a heaped teaspoon of filling in the center, fold the wrapper in half and pinch it firmly shut, pleating one side if you like.
- Bring a large pot of water to a boil, add the dumplings and stir gently. Each time it returns to the boil, add a cup of cold water; after the third time, the dumplings are puffed, floating and done.
- Serve with black vinegar for dipping.
Tap an ingredient or step to tick it off as you cook.
Tips
- Stirring the filling in one direction makes it springy and helps it hold on to the juices.
- To freeze, space uncooked dumplings on a floured tray, freeze until hard, then bag them. Boil from frozen with an extra round of cold water.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.