Easy & Simple Pork Cabbage Dumplings
Pork Cabbage Dumplings. Crispy, savory, meaty potstickers packed with a deliciously seasoned juicy pork filling. This recipe is easy to make with simple ingredients!
Ingredients
- 1 lb dumpling wrappers approx. 50 store-bought wrappers
- 1 tablespoon vegetable oil or any neutral oil for pan-frying dumplings
- 1 teaspoon salt to drain cabbage of excess liquid
Dumpling Filling:
- 1 lb ground pork or sub with ground chicken/turkey/beef
- 4 cups napa cabbage washed
- 3 cloves garlic minced
- 2.5 tablespoon regular soy sauce
- 2 tablespoon sesame oil
- 2 tablespoon cornstarch or sub with potato starch
- ½ tablespoon white granulated sugar
- 1 teaspoon ginger grated
- ½ teaspoon chicken bouillon powder
- ¼ teaspoon white pepper or sub with black pepper
Dumpling Dipping Sauce (for 10 dumplings):
- 2 tablespoon regular soy sauce
- 2 tablespoon Chinese black vinegar
- 1 tablespoon Chinese Chili oil store bought or to make homemade version, click here
- 1 teaspoon sesame oil
Instructions
Prepare Dumpling Filling:
- Finely chop cabbage finely into small pieces. Transfer cabbage to a large bowl. Add salt and massage into leaves. Let it sit for 10 minutes to drain excess water. Rinse cabbage of salt with cold water. Then transfer cabbage to a clean towel and squeeze out excess water as best you can.
- In a large mixing bowl, combine ground pork with filling ingredients along with drained cabbage as listed above. Mix in one direction until the filling becomes a paste. The meat should be broken down and sticky, about 4 minutes.
- Optional tip: take a 1 tablespoon of the filling and pan fry or microwave for 60 seconds until cooked. Taste the filling and if needed, adjust the raw filling by adding more seasoning as you desire.
Wrapping Dumplings:
- Fill a small bowl of water and have it nearby. Keep dumpling wrappers covered with plastic wrap or cling wrap to keep them moist and only remove one to a few wrappers at a time when you're ready to assemble.
- Place dumpling wrapper in the palm of your hand. Spoon ¾ tablespoon of filling into the center of the wrapper. Do not add too much filling. Tip: I find using two spoons very helpful and keeps my hands clean for the sealing part.
- With your index finger, dab a little bit of water along the edge of the wrapper, but not too much. Tip: I like using the spoon as this keeps my hands dry for the sealing part.
- Fold the wrapper over so you have a half moon shape. Fold and pinch the edge of your half-moon shape dumplings until well sealed.
- Place folded dumplings on a baking sheet lined with parchment paper. Cover them with paper towels or a damp towel to keep the dumplings moist.
Choose Cooking Method Below:
- Pan-Frying Method:In a large non-stick pan set over medium heat, add 1 tablespoon vegetable oil into your pan. Once oil is hot, add about one batch (approx 12-14) of fresh or frozen dumplings with the bottom side down in small batches. Do not overcrowd the pan.Allow the bottoms to fry for 30 seconds. Then pour ½ cup water or enough water into the pan to cover the base of the pan. Cover with a lid. Allow the dumplings to cook covered for at least 7-8 minutes.Once the water has fully evaporated, lift the lid and allow the dumpling bottoms to crisp up until golden brown, another 1-2 minutes. Be sure to check every now and then. Once browned, remove from heat. Optionally serve with dipping sauce and enjoy!Boiling Method:On high heat, bring a large pot of water to boil. Once you have boiling water, carefully lower 10-12 fresh or frozen dumplings into the water uncovered. Boil for 5-6 minutes or until they float or until an internal temperature of 145 degrees F with an instant read thermometer inserted into the center of the dumpling.Remove dumplings from hot water with a slotted spoon and transfer to a serving plate. Optional: to prevent them from sticking to each other, drizzle 1 teaspoon vegetable oil over top and mix the dumplings together so they're evenly coated. Enjoy with dipping sauce!Steaming Method:In a large wok with a bamboo steamer lined or in a steamer pot lined with parchment paper and filled with enough water, cover and bring to a boil on medium-high heat. Place fresh or frozen dumplings into the steaming basket but do not overcrowd. Cover and steam for 8-9 minutes. Remove and serve hot.
Freezing Leftover Raw Dumplings
- Place a large freezer friendly resealable Ziplock bag onto a small baking sheet. Place raw dumplings into bag in a single layer with the bottom side facing down. Seal the bag and freeze the dumplings on the baking sheet in the freezer for 60 minutes. Then remove the baking sheet. The baking sheets prevents the frozen dumplings from sticking to each other. Frozen dumplings will last a long time in a freezer friendly bag, about 6 months or until you see freezer burn.
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Nutrition
Calories: 300kcal | Carbohydrates: 30g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 37mg | Sodium: 997mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 2mg