Pork Cabbage Dumplings. Savoury, crispy, chewy potstickers that are so delicious they will keep you coming back for more. Perfect for dinner, lunch or as a snack.
Dumplings are my all-time favourite food. There are also so many variations of them as well. But my absolute favourite is Pork & Cabbage. Cabbage is such a healthy vegetable full of nutrients and moisture. When paired with ground pork it’s just such a wonderful combination!
I also share another variation of Pork Chive Dumplings. It’s similar to this recipe but different because the cabbage gives these dumplings more moisture and fibre. More than Chinese Chives.
Other recipe you may like!
Chinese Pork Chive Dumplings
pork chive wontons
wonton noodle soup
For this recipe
You will need the following:
Meat Filling:
- .70 lb ground pork
- 3 cups napa cabbage, finely chopped
- 1 tsp salt
- 1 tbsp maple syrup or sugar
- 2 tbsp cornstarch
- 2 tbsp sesame oil
Dumpling Wrapper:
- 2 cups all purpose flour
- 1 cup hot boiling water
- 1/4 tsp salt
- Avocado oil for frying
Dipping sauce:
- 2 tbsp soy sauce
- 2 tbsp chinkiang vinegar
- 1/2 tsp sesame oil
You will also need a rolling pin and more flour to cover your working surface.
Tips
- When making your filling, make sure to mix it super well. Like I’m talking a pasty meat paste. The ground meat should literally be broken down so much that you don’t even know that it’s ground meat
- When making your wrapper dough, the dough should be sticky but not too sticky. Like almost flakey around the side.
- Kneading the dough is important before you make the wrappers
- When you roll out the dough, please I BEG you to roll it on a FLOURED surface! Even when you roll out the mini balls of dough into the individual wrappers.
- When you work on a non-floured surface, everything sticks and your wrappers will stretch and break. I would even recommend clearing out any sticky bits of dough that are stuck to your surface. These little sticky bits will cause your wrappers to break or stretch when rolling them out.
- Use a damp clean towel to keep your dough and mini dough balls moist.
- When filling your wrappers, do not overfill. Just 1.5 tbsp. Anymore and you won’t be able to seal your dumpling properly.
- When sealing your dumplings, use some water to seal them but if you’ve listened to me and covered your dough with a moist towel you won’t need to do this as the wrapper will be moist enough to stick to each other.
How did you wrap your dumplings like that?!
Well since I love to share what I learn, here’s the video that shows you how to wrap them! I found it on YouTube:
When you cook dumplings
The ultimate trick I have to share with you in cooking dumplings is don’t touch them once you’ve place them on your hot oiled pan. In fact, let them fry over medium-high heat. Then pour enough water to cover the base of them (not a lot). Then cover and steam cook them for 15 minutes over medium heat. Then uncover the lid 13 minutes in and the bottoms will get super crispy. That’s it!
give it a try!
Well I hope you give my Pork Cabbage Dumplings try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
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Take care,
Christie
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Pork Cabbage Dumplings
Ingredients
Meat Filling:
- .70 lb ground pork
- 3 cups napa cabbage finely chopped
- 1 tsp salt
- 1 tbsp maple syrup or sugar
- 2 tbsp cornstarch
- 2 tbsp sesame oil
Dumpling Wrapper:
- 2 cups all purpose flour
- 1 cup hot boiling water
- 1/4 tsp salt
- Avocado oil for frying
Dipping sauce:
- 2 tbsp soy sauce
- 2 tbsp chinkiang vinegar
- 1/2 tsp sesame oil
Instructions
Meat Filling
- In a large mixing bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The meat should be broken down and pasty.
Wrappers
- In another large mixing bowl, whisk flour and salt together. Make a well in the middle of the dry mixture. Pour hot boiling water into well. Then whisk the ingredients together until they form a clumpy ball. Cover with a clean moist towel to rest for 10 minutes.
- On a well floured surface, knead the dough until it's no longer clumpy or flakey. Then poke a hole in the middle of the dough ball. Widen the hole until you form a 2-inch thick tubular donut shape.
- Slice it into 2 cm thick medallions.
- Then roll the medallions into 1 inch balls. Place balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.
- Re-flour your surface and roll out each ball with a rolling pin until thin. The wrappers should be about 10 cm wide in diameter.
Wrapping your Dumplings:
- Fill your wrapper with about 1 tbsp of meat filling.
- You may need to moisten the inner edges of the wrapper with some water if your wrapper has dried out. But if not, fold the wrapper over and seal the edges well.
- Then fold the edges of your semi circle to create a dumpling.
To cook dumplings:
- In a hot non-stick pan set over medium high heat, add avocado oil. Lay your dumplings bottom side down. Pour enough water to cover the pan. Cover with a lid. Reduce heat to medium.
- Steam cook for 12-15 minutes. In the last minute, remove the lid, increase heat to high and let the water evaporate so the bottoms of the dumplings can crisp up.
- Serve with dipping sauce.
These dumplings look so perfect and thanks for the valuable tip of not touching them once in the pan. Thanks