Print

Traditional Chinese Pork and Cabbage Dumplings

A plate full of steaming Traditional Chinese Dumplings, showcasing their delicate pleats and savory filling.
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 dumplings are perfect for Lunar New Year or any weeknight meal and can be frozen for later.

Ingredients

Scale
  • 1 pound ground pork
  • 1/2 head napa cabbage, finely chopped
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 package round dumpling wrappers (or homemade dough)
  • Water for sealing

Instructions

  1. In a large bowl, combine ground pork, napa cabbage, scallions, soy sauce, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Mix well until thoroughly combined.
  2. To make wrappers (if not using store-bought): Combine 2 cups all-purpose flour with 3/4 cup warm water. Knead until a smooth dough forms. Cover and 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 to create a half-moon shape.
  5. Pleat the edges to seal. You can create simple pleats along one edge, or fold and pinch to create a crescent shape.
  6. Bring a large pot of water to a rolling boil.
  7. Add dumplings to the boiling water, ensuring they don’t stick together.
  8. Boil for 5-7 minutes, or until the dumplings float and the filling is cooked through.
  9. Remove dumplings with a slotted spoon.
  10. For freezing: Arrange uncooked dumplings in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the boiling time.

Notes

  • Serve with your favorite dipping sauce, such as soy sauce, vinegar, and chili oil.
  • You can pan-fry the dumplings after boiling for a crispy bottom.
  • Experiment with different fillings like shrimp, chicken, or vegetables.

Nutrition

Find it online: https://delicerecipe.com/traditional-chinese-dumplings-pork-cabbage/