Steamed Pork Dumplings Recipe

1. Prepare the cabbage: place shredded Napa cabbage in a fine sieve or bowl, sprinkle with a pinch (about 1/8 tsp) of salt and let sit 5 minutes to draw out water. Squeeze the cabbage tightly with your hands or a towel to remove as much liquid as possible. Measure out 3/4 cup drained cabbage.

2. Combine filling ingredients: in a medium bowl, add 1 cup ground pork, 3/4 cup drained cabbage, 2 tablespoons finely chopped green onions, 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1 teaspoon cornstarch. Mix thoroughly with a spoon or chopstick in one direction until the mixture becomes sticky and cohesive (about 1–2 minutes).

3. Taste and adjust: if desired, steam a 1-tsp test portion of filling in the microwave or a skillet until cooked through and taste; adjust salt or soy sauce if needed.

4. Prepare workspace: lightly dust a clean surface or cutting board with cornstarch or flour to prevent sticking. Keep a small bowl of the 2 teaspoons water nearby for sealing and a plate for finished dumplings.

5. Portion filling

Spoon about 1 heaping tablespoon of filling (roughly 20–25 g) into the center of each dumpling wrapper. Do not overfill — you should be able to seal the wrapper easily.

6. Seal dumplings (traditional pleated method)

Dip your finger in the water and run a small bead of water around half the edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon, pressing at the top center to seal. Starting from one side, make 3 small pleats along the sealed edge, pinching each pleat to the stationary half to create a curved pleated seam. Ensure there are no gaps. Repeat until you have 5 dumplings. Keep finished dumplings covered with a slightly damp towel to prevent drying.

7. Prepare steamer: oil the steamer basket or line it with parchment paper with small holes or a cabbage leaf to prevent sticking. Brush with about 1 teaspoon vegetable oil to lightly grease the surface. Arrange dumplings with space between them (they will not stick if the surface is greased and they are not touching).

8. Bring water to a boil: add 1–2 inches of water to a wok or pot that fits your steamer basket. Bring to a rolling boil over high heat.

9. Steam dumplings: place the steamer basket over the boiling water, cover, and steam until the pork is cooked through and wrappers are translucent, about 8–10 minutes for these size dumplings. Avoid lifting the lid during the first 6–7 minutes to maintain steady steam.

10. Finish and rest: remove the steamer from the wok, let dumplings rest covered for 1 minute to settle, then transfer carefully to a serving plate. Sprinkle with 1/2 teaspoon sesame seeds if desired.

11. Make sauce: in a small bowl combine 2 tablespoons black vinegar, 1 tablespoon julienned fresh ginger, 1/2 tablespoon light soy sauce, 1/4 teaspoon sesame oil, and 1/4 teaspoon chili oil if using. Stir to combine and taste; adjust ginger or soy to preference.

12. Serve: spoon the sauce into a small dipping dish. Serve alongside the steamed dumplings while hot so diners can dip each dumpling into the ginger–vinegar sauce.