Chef Dumpling Recipe

Prepare cabbage

Place shredded napa cabbage in a bowl, sprinkle with a pinch of salt, toss, let sit 5 minutes, then squeeze out excess liquid using a clean towel or your hands. Measure after squeezing to equal about 1 cup.

Combine filling

In a mixing bowl, add ground pork, squeezed cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, salt, cornstarch, and the beaten quarter egg. Mix thoroughly with a spoon or chop repeatedly with a cleaver until mixture is sticky and evenly combined (about 1–2 minutes). Refrigerate 10 minutes to firm up if needed.

Set up assembly station

Arrange wrappers on a clean surface with a small bowl of water nearby for sealing and a small plate for finished dumplings.

Portion filling

Spoon about 1 rounded teaspoon (≈12–15 g) of filling into the center of each wrapper. Avoid overfilling — leave a thin border for sealing.

Seal dumplings (pleated half-moon)

Dip your finger in water and run a thin line around the edge of the wrapper. Fold in half over the filling, press center to seal, then make 3 small pleats along one edge while pressing firmly to create a tight, sealed dumpling. Repeat until all wrappers are filled (should make ~30 dumplings). Keep completed dumplings covered with a damp towel to prevent drying.

Preheat pan

Heat a 12-inch nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.

Brown dumplings

Arrange dumplings flat-side down in the hot oil, leaving a little space between each (work in batches if needed). Cook 2–3 minutes without moving until bottoms are golden brown.

Steam finish

Carefully pour 1/2 cup chicken or vegetable broth into the pan (it will sizzle). Immediately cover with a tight-fitting lid, reduce heat to medium-low, and steam for 5–6 minutes until the filling reaches 165°F (74°C) and wrappers are tender. Remove lid and cook an additional 30–60 seconds to re-crisp the bottoms if any moisture remains. Transfer cooked dumplings to a plate.

Make dipping sauce

In a small bowl combine 1 teaspoon soy sauce, 2 teaspoons rice vinegar, and 1 teaspoon chili oil (adjust chili to taste). Stir and taste; add a pinch of sugar or a few drops of sesame oil if you prefer a rounder flavor. Sprinkle with sesame seeds if using.

Serve dumplings hot with the dipping sauce on the side. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet with a splash of water and a lid to steam, then uncovered to re-crisp the bottoms.