Easy Chinese Pork Cabbage Dumplings
Perfectly golden, crispy-bottomed dumplings with a savory, juicy pork filling. This easy pork cabbage dumplings recipe delivers authentic, restaurant-quality results right at home. They're great as a main, starter, or snack and best paired with a dumpling sauce.
Ingredients
- 1 lb dumpling wrappers (about 50 pieces)
- vegetable oil or any neutral oil
- 1 teaspoon salt to remove excess moisture in cabbage
Dumpling Filling
- 4 cups napa cabbage washed
- 1 lb ground pork extra-lean
- 3 garlic cloves minced
- 2.5 tablespoon regular soy sauce or light soy sauce
- 2 tablespoon sesame oil toasted kind
- 2 tablespoon cornstarch
- ½ tablespoon white granulated sugar
- 1 teaspoon ginger grated
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon white pepper or black pepper
Instructions
- Transfer finely chopped cabbage to a large bowl, add salt, and massage it into the cabbage. Rest for 10 minutes to draw out excess liquid, then rinse under cold water, drain, and transfer to a clean towel. Squeeze out as much excess water as possible.
- Add the cabbage and remaining listed filling ingredients to a large mixing bowl. Mix in one direction with chopsticks or a fork until the filling becomes a sticky paste. Optionally, cook or microwave a small portion of the filling to taste and adjust the seasoning.
- Prepare a small bowl of cold water nearby. Place a dumpling wrapper on a clean work surface or in the palm of your hand. Add 1 ½ teaspoons of filling to the center, then lightly dab water around the edges with your finger or a spoon.
- Fold the wrapper over to create a semicircle, then pinch the edges firmly to seal. Place the dumplings on a parchment-lined baking sheet and cover with a damp towel to prevent them from drying out.
- Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Place 10 to 12 dumplings in the pan, bottom side down, and cook for 1 minute. Pour in enough water to create a thin layer in the bottom of the pan.
- Cover and cook for 7 to 9 minutes, until the water has evaporated. Uncover and check the bottoms; if they need more color, cook for another 1 to 2 minutes until golden brown, then remove from the pan. Serve with dumpling sauce or chili oil.
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Nutrition
Calories: 294kcal | Carbohydrates: 30g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 37mg | Sodium: 796mg | Potassium: 255mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg