8 Asian Food Dumpling Recipe

Prepare wrappers

Lay 8 round dumpling wrappers flat on a clean surface, covered with a damp towel to prevent drying.

Seal wrappers

Dip your finger in the 2 tsp water and run a thin line around half the edge of each wrapper. Place about 1 tablespoon (level) of filling in the center of each wrapper. Fold wrapper over the filling to make a half-moon and press edges together to seal. Optionally pleat edge for a tighter seal and nicer appearance.

Rest assembled dumplings

Place sealed dumplings on a tray lined with parchment, spacing them so they do not touch. Keep covered with a damp towel if not cooking immediately (up to 30 minutes).

Prep the cabbage

Finely chop the Napa cabbage and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out excess liquid in a clean towel or between your hands. Measure the drained cabbage — you should have about 40 g. This prevents soggy filling.

Mix filling

In a medium bowl combine ground pork (150 g), drained cabbage (40 g), finely sliced scallion (1 stalk), grated ginger (1 tsp), minced garlic (1 clove), soy sauce (1 tsp), sesame oil (1/2 tsp), Shaoxing wine (1/2 tsp), white pepper (1/4 tsp), salt (1/8 tsp) and cornstarch (1/2 tsp). Mix with a spoon or chop repeatedly with a cleaver until mixture is cohesive and slightly sticky (this helps filling bind). Taste a very small pinch cooked quickly in a microwave or pan to adjust seasoning if desired.

Heat pan

Place a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom.

Pan-fry dumplings

Arrange the 8 dumplings in the skillet flat-side down in a single layer without overcrowding. Cook undisturbed 1.5–2 minutes until bottoms are golden brown.

Steam in pan

Carefully pour 1 tablespoon water around (not directly on) the dumplings, then immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam 4–5 minutes until wrappers become translucent and filling is cooked through (internal temperature for pork should reach 71°C/160°F).

Finish

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate.

Combine soy sauce (1 tbs), rice vinegar (1 tsp), sesame oil (1/4 tsp), optional chili oil (1/2 tsp) and grated ginger (1/4 tsp) in a small bowl. Stir in finely sliced scallion (1/2 stalk). Taste and adjust: add more vinegar for tang, soy for salt, or chili for heat.