Description
Learn to make delicious, traditional Chinese dumplings from scratch, complete with homemade wrappers and easy pleating instructions. These pork cabbage dumplings are perfect for Lunar New Year or any weeknight meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water (approximately)
- 1 pound ground pork
- 2 cups finely chopped Napa cabbage
- 1/4 cup finely chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- Make the dough: Place the flour in a large bowl. Gradually add the warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth. Cover the dough and let it rest for at least 30 minutes.
- Prepare the filling: In a separate bowl, combine the ground pork, chopped Napa cabbage, scallions, soy sauce, sesame oil, ginger, salt, and white pepper. Mix thoroughly until the ingredients are well incorporated.
- Roll the wrappers: Divide the rested dough into four equal pieces. Roll each piece into a long rope, then cut the rope into small, equal-sized pieces (about 1/2 inch each). Roll each small piece into a thin, round wrapper, about 3 inches in diameter.
- Fill the dumplings: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half over the filling to create a half-moon shape. Crimp and pleat the edges to seal them tightly.
- Cook the dumplings: Bring a large pot of water to a rolling boil. Gently drop the dumplings into the boiling water, making sure not to overcrowd the pot. Stir gently so they do not stick to the bottom.
- Boil until the dumplings float to the surface, then continue to cook for another 3 to 5 minutes until the wrappers are translucent and the filling is cooked through.
- Remove the boiled Chinese dumplings with a slotted spoon and serve immediately.
Notes
- For freezer friendly dumplings: Place uncooked dumplings on a baking sheet lined with parchment paper, ensuring they do not touch. Freeze until solid, then transfer to an airtight freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
- To get the best texture for your homemade dumpling wrappers, use warm water for mixing the dough.
- If you want a richer flavor, substitute half of the ground pork with ground pork belly.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Main Course
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 6 dumplings
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 18
- Cholesterol: 65