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Perfect Homemade Pork and Cabbage Dumplings

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A quick and easy recipe for tender, juicy pork and cabbage dumplings with simple ingredients and versatile cooking methods. Perfect for weeknight dinners or gatherings.

Ingredients

Scale
  • 1 pound ground pork (80/20 ratio preferred)
  • 2 cups finely shredded green cabbage (about 150 g)
  • 3 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Shaoxing wine or dry sherry (optional)
  • 1/2 teaspoon salt
  • Pinch of white pepper
  • Dumpling wrappers (round, thin, refrigerated or frozen, thaw before use)

Instructions

  1. Prepare the filling: In a large mixing bowl, combine ground pork, shredded cabbage, green onions, garlic, and ginger. Add soy sauce, sesame oil, Shaoxing wine (if using), salt, and white pepper. Mix thoroughly until well combined. Let the filling rest for 10 minutes.
  2. Prepare dumpling wrappers: Keep store-bought wrappers covered with a damp cloth to prevent drying. If making your own dough, roll thin and cut into 3-4 inch circles.
  3. Fill and fold dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and moisten the edges. Fold the wrapper in half and pinch edges to seal, creating pleats if desired. Avoid overfilling.
  4. Cook the dumplings using one of the following methods:
  5. – Pan-fry: Heat 1 tablespoon oil in a non-stick skillet over medium heat. Arrange dumplings in a single layer and cook for 2-3 minutes until bottoms are golden. Add 1/4 cup water, cover, and steam for 5-6 minutes until water evaporates.
  6. – Steam: Place dumplings in a steamer basket lined with parchment paper or cabbage leaves. Steam over boiling water for 8-10 minutes.
  7. – Boil: Drop dumplings into boiling water and cook for 5-6 minutes until they float. Remove with a slotted spoon.
  8. Serve hot with dipping sauce such as soy sauce, rice vinegar, chili oil, or a mix.

Notes

Keep the filling cold to maintain juiciness. Finely chop cabbage and squeeze out excess moisture to avoid sogginess. Use cold water to seal dumpling edges. Do not overcrowd the pan or steamer. Practice folding for better results but rustic folds are fine. If filling is too wet, add a teaspoon of cornstarch. Store unused wrappers covered with a damp towel.

Nutrition

Keywords: pork dumplings, cabbage dumplings, homemade dumplings, easy dumplings, Asian recipe, pan-fried dumplings, steamed dumplings, boiled dumplings

Find it online: https://emmayum.com/perfect-homemade-pork-and-cabbage-dumplings-recipe-easy-step-by-step-guide/