Easy & Simple Pork Cabbage Dumplings
User Reviews
5
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Prep Time
43 mins
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Cook Time
7 mins
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Total Time
50 mins
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Servings
10
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Calories
294 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Chinese
Easy & Simple Pork Cabbage Dumplings
Description
The filling of these dumplings is made by first massaging salt into chopped Napa cabbage to draw out excess water, then rinsing and squeezing it dry to prevent sogginess. Ground pork is combined with the cabbage, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, sugar, chicken bouillon powder, and white pepper, mixed into a sticky paste that binds well during cooking.
Dumpling wrappers are filled with a small spoonful of filling, edges moistened with water, then folded and sealed into semi-circles. After shaping, they can be cooked by pan-frying for a crispy bottom and steamed interior, boiled until they float, or deep-fried until golden and crisp. Each method yields a different texture but preserves the juicy, savory filling.
Serving dumplings with chili oil or a dumpling dipping sauce complements their savory flavors and adds contrasting spiciness or tang.
Cooked dumplings keep refrigerated for up to 4 days and can be reheated by microwaving or pan-frying. They also freeze well, both raw and cooked, maintaining quality when thawed and cooked properly. Freezing involves arranging dumplings in a single layer until solid before storing in bags to prevent sticking.
Ingredients
- 1 lb dumpling wrapper approx. 50 store-bought wrappers
- vegetable oil or any neutral oil, for pan-frying or deep-frying
- 1 teaspoon salt for the cabbage
Dumpling Filling
- 1 lb ground pork or ground chicken or ground beef, lean
- 4 cups Napa cabbage washed
- 3 garlic minced, cloves
- 2.5 tablespoon soy sauce regular
- 2 tablespoon sesame oil
- 2 tablespoon cornstarch or potato starch or tapioca starch
- ½ tablespoon granulated sugar or cane sugar, white
- 1 teaspoon ginger grated
- ½ teaspoon chicken bouillon powder (aka chicken stock powder)
- ¼ teaspoon white pepper or black pepper
Suggested Condiments
- Chili oil or homemade chili oil, Chinese style
- dumpling dipping sauce or homemade dumpling sauce
Instructions
- Transfer finely chopped cabbage to a large bowl. Add salt and massage it into the leaves. Rest for 10 minutes to draw out excess liquid and then rinse cabbage with running cold water. Strain and transfer cabbage to a clean towel to squeeze out as much excess water.
- Into a large mixing bowl, add cabbage and remaining filling ingredients as listed above. Mix in one direction with chopsticks or a fork until the filling becomes a sticky paste. (Optional: microwave or cook 1 tablespoon of the filling until cooked through and taste test it adjusting the seasoning as needed).
- Prepare a small bowl of cold water nearby. Place dumpling wrapper on a clean working surface or in the palm of your hand. Spoon 1.5 teaspoon of the filling into the middle of the wrapper. With your index finger or a spoon, lightly dab a bit of water on the edges of the wrapper,
- Fold the wrapper over to create a semi-circle. Fold and pinch the edges of the wrapper together. Place folded dumplings on a baking sheet lined with parchment paper and cover with paper towels or a damp towel to keep the dumplings moist.
- Choose ONE dumpling cooking method below:To Pan Fry: Heat 1 tablespoon vegetable in a large non-stick pan on medium heat. Place dumplings bottom side down in small batches, about 12-15 pieces per batch. Fry for 1 minute and then pour 5-mm water or just enough to cover the base of the pan, cover and cook for 7-9 minutes until the water has fully evaporated. Uncover and check the bottoms if they're golden brown, if not fry for another 1-2 minutes. Remove from pan.To Boil: Bring a large pot filled halfway with water to boil on medium-high heat. Add the dumplings in small batches. Reduce to medium heat and boil for 5-7 minutes or until they float to the top and an internal temperature of 145 F with a digital instant read thermometer. Remove the boiled dumplings with a slotted spoon and transfer straight into a large serving bowl. To prevent them from sticking to each other, drizzle a bit of oil over top and mix the dumplings together.To Deep-Fry: Remove the fried dumplings with a slotted spoon and transfer to a wire rack or a paper towel lined plate to drain off excess oil. Heat 2 cups or 500 ml of vegetable oil in a large pan on medium heat, around 330-350 F with a digital instant read thermometer. Fry dumplings in small batches until they're golden brown on all sides, about 2-3 minutes, with an internal temperature of 145 F with a digital instant read thermometer.
- Enjoy with suggested condiments!
Notes
- Salt and massage the cabbage before rinsing and squeezing to remove excess water, preventing soggy filling.
- Cooked dumplings can be refrigerated for up to 4 days; reheat by microwaving or pan-frying with a bit of oil.
- Freeze cooked dumplings in a single layer before transferring to a freezer bag; reheat by pan-frying with water, boiling, or deep-frying for best results.
- Raw dumplings freeze well for 4-6 months; arrange in a single layer frozen before bagging to avoid sticking.
- To pan-fry frozen dumplings, use oil and water to cook covered until the bottoms are crisp and filling is heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 37mg | 12% |
| Sodium | 796mg | 33% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 108IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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