Print

Traditional Chinese Pork and Cabbage Dumplings

A close-up of golden-brown pan-fried Traditional Chinese Dumplings filled with savory meat.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make authentic Chinese pork and cabbage dumplings from scratch, including homemade wrappers and pleating techniques. These freezer-friendly dumplings are perfect for Lunar New Year or any weeknight meal.

Ingredients

Scale
  • 1 lb ground pork
  • 1 cup finely chopped napa cabbage
  • 1/4 cup chopped scallions
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 50–60 round dumpling wrappers
  • Water for sealing
  • Optional: chili oil, vinegar, soy sauce for dipping

Instructions

  1. In a large bowl, combine ground pork, napa cabbage, scallions, garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix well until thoroughly combined.
  2. To make wrappers (optional): Combine 2 cups all-purpose flour and 1/2 cup water. Knead until a smooth dough forms. Let rest for 30 minutes. Roll out thinly and cut into 3-inch circles.
  3. Place about 1 tablespoon of filling in the center of a dumpling wrapper.
  4. Moisten the edge of the wrapper with water. Fold the wrapper in half over the filling.
  5. Pleat the edges to seal. You can create simple pleats along one side or pinch the two sides together. There are many online tutorials for different pleating styles.
  6. Place the sealed dumplings on a lightly floured surface, ensuring they do not touch each other.
  7. To cook boiled dumplings: Bring a large pot of water to a rolling boil. Add dumplings, stirring gently to prevent sticking. Cook for 5-7 minutes, or until they float and the filling is cooked through.
  8. Drain the dumplings and serve immediately with your favorite dipping sauce.
  9. To freeze dumplings: Place uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag or container.
  10. To cook frozen dumplings: Boil directly from frozen, adding a few extra minutes to the cooking time.

Notes

  • For best flavor, let the filling rest for 15-20 minutes before assembling the dumplings.
  • You can substitute chicken or turkey for pork.
  • Experiment with adding other vegetables like mushrooms or carrots to the filling.
  • For a spicier kick, add a pinch of red pepper flakes to the filling.
  • These dumplings are excellent pan-fried as well. Pan-fry in a lightly oiled skillet until golden brown on the bottom, then add about 1/4 cup of water, cover, and steam until cooked through.

Nutrition

Find it online: https://mdlatdmm.com/traditional-chinese-dumplings/