Dumplings Recipe

Make the dough

In a large bowl, combine 2.5 cups all-purpose flour and 1 tsp salt. Slowly add 1 cup warm water while stirring with a fork or chopsticks until a shaggy dough forms. If desired, add 1 tsp vegetable oil to make dough slightly more elastic. Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly springy.

Cover the dough with a damp towel or plastic wrap and rest at room temperature for 30 minutes. Resting relaxes gluten and makes rolling easier.

Divide and roll wrappers

After resting, divide the dough into two pieces. Roll each piece into a log about 1–1.5 inches in diameter and cut each log into 20 equal pieces (total ~40 dumplings). Keep pieces covered to prevent drying. Roll each piece into a small ball, flatten with your palm, and use a rolling pin to roll into 3–4 inch round wrappers about 1–2 mm thick, with a slightly thinner edge. Place finished wrappers on a lightly floured tray and cover.

Prepare cabbage

Salt the chopped Napa cabbage lightly (about 1/4 tsp), toss, and let sit for 10 minutes to draw out moisture. Squeeze the cabbage in a clean towel or between hands to remove excess water. Measure out 1 cup of tightly packed drained cabbage for the filling.

Mix the filling

In a medium bowl, combine 1 cup ground pork, the drained 1 cup chopped cabbage, 3 tbsp sliced green onions, 1 tsp grated ginger, and 1 tsp minced garlic. Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Mix in one direction until the mixture becomes sticky and cohesive (about 1–2 minutes). Taste a small amount by cooking a teaspoon in a skillet and adjust seasoning if necessary.

Fill and fold dumplings

Place a wrapper on your palm or work surface. Spoon about 1 tablespoon of filling into the center of each wrapper (adjust so edges can be sealed). Lightly moisten the edge of the wrapper with a little water. Fold in half and pinch to seal in the center, then pleat one side to create several small pleats and press to the opposite edge to complete a crescent-shaped dumpling. Repeat until all wrappers are used. Keep assembled dumplings covered with a damp towel to prevent drying.

Pan-fry (potstickers) finishing with steam

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp vegetable oil. Arrange dumplings in the skillet in a single layer, flat side down, leaving a little space between each. Fry for 2–3 minutes until the bottoms are golden brown. Carefully pour in 1/2 cup water and immediately cover the skillet with a tight-fitting lid to steam. Reduce heat to medium-low and steam for 5–6 minutes, or until water has evaporated and dumplings are cooked through (internal temperature should reach 165°F / 74°C for pork). Remove lid and continue cooking 1 minute to re-crisp the bottoms.

Transfer dumplings to a serving plate. If desired, brush with 1/2 tsp toasted sesame oil for aroma.

Combine 3 tsp soy sauce with 2 tsp black vinegar (or rice vinegar). Add 1/2 tsp chili oil and 1/2 tsp toasted sesame seeds if using. Stir and serve alongside dumplings.