The ONLY Dumpling Recipe You’ll Ever Need
User Reviews
4.8
163 reviews
Excellent
The ONLY Dumpling Recipe You’ll Ever Need
Report
This dumpling recipe uses leafy greens such as bok choy or napa cabbage combined with ground pork and a flavorful mixture including Shaoxing wine, soy sauce, and sesame oil. The filling is vigorously mixed to achieve a tender and paste-like texture. Wrapping the filling in round dumpling wrappers with carefully sealed, pleated edges produces delicate dumplings ready for boiling. The recipe yields several dozen dumplings perfect for simmering and serving with dipping sauces.
Description
The recipe starts by blanching chosen leafy greens to soften and then draining and finely chopping them. The greens are combined with ground pork, Shaoxing wine, neutral and sesame oils, soy sauce, salt, white pepper, and water, then thoroughly mixed for several minutes until a paste-like filling forms. Dumpling wrappers are moistened at the edges and filled with a small spoonful of the mixture before being folded and pleated into a characteristic fan shape and sealed completely. After assembling, a few dumplings are boiled to test seasoning and cooking time, allowing for adjustments to the filling if needed. These dumplings can be boiled and served with dipping sauces like soy sauce or chili oil and can be stored or frozen for future meals.
Share:
Ingredients
- 3 lbs green leafy vegetable (like shepherd’s purse, baby bok choy, or napa cabbage)
- 1 ½ pounds ground pork (can substitute ground chicken or beef, as long as they aren’t too lean)
- 2/3 cup Shaoxing wine (or dry cooking sherry)
- ½ cup neutral oil (such as canola, vegetable, or avocado oil)
- 3 tablespoons sesame oil
- 1 tablespoon salt
- 3 tablespoons soy sauce
- ¼ teaspoon white pepper
- 2/3 cup water (plus more for assembly)
- 3 packages dumpling wrapper
Instructions
- Wash your vegetables thoroughly and blanch them in a pot of boiling water. (1 minute for delicate leaves like Shepherd's purse, or 2 minutes for a more robust vegetable like napa cabbage or baby bok choy.) Cool by transferring to an ice bath or a colander under cold running water. Ring out all the water from the vegetables and chop very finely.
- In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and water. Mix vigorously for 6-8 minutes (or even up to 10 minutes), until very well-combined and paste-like.
- To wrap the dumplings, dampen the edges of each circular wrapper with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed.
- Boil a couple dumplings to taste test them, and adjust seasoning if needed. Finish assembling the dumplings, placing them on a parchment-lined baking sheet so they are not touching.
- To freeze: wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Freeze overnight, then transfer the dumplings to freezer bags, and transfer back to the freezer for later.
- To boil: bring a large pot of water to a boil, drop the dumplings in, and bring back up to a boil. Simmer for 6-8 minutes (shorter for fresh dumplings, longer for frozen).
- To pan-fry: heat 2 tablespoons oil in a non-stick pan over medium-high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
- To steam: place dumplings in a steamer basket lined with damp cheesecloth, perforated parchment paper, or thin cabbage leaves. Bring water in a steamer to a simmer, and steam over medium-high heat for 8-10 minutes (shorter for fresh dumplings, longer for frozen).
Notes
- Look for fresh, white, round dumpling wrappers in Asian grocery stores for best results.
- If wrappers dry out, wrap them in a damp paper towel and store in a sealed plastic bag to soften before use.
- Freeze unused dumpling wrappers in an airtight bag to maintain freshness for longer storage.
- The recipe makes about 7-8 dozen dumplings, suitable for batch cooking or sharing.
- Serve dumplings with dipping sauces such as chili oil, Chinese black vinegar, or the provided dumpling sauce for enhanced flavor.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
35g
(12%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Cholesterol
36mg
(12%)
Sodium
1026mg
(43%)
Potassium
178mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3795IU
(76%)
Vitamin C
38.6mg
(43%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 36mg | 12% |
| Sodium | 1026mg | 43% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3795IU | 76% |
| Vitamin C | 38.6mg | 43% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
163 reviews
Excellent
Other Recipes
You'll Also Love
