Chinese Dumpling Menu Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour and 1/2 tsp salt. Make a well and slowly add 1 cup warm water while mixing with chopsticks or a fork until dough comes together. If too dry add up to 1–2 tbsp more warm water; if too sticky add a little flour. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Cover the dough with plastic wrap or a damp towel and rest at room temperature for at least 30 minutes (up to 2 hours). Resting relaxes the gluten and makes rolling easier.

After resting, divide dough into 2 portions. Roll one portion into a log about 1" diameter. Cut into 20–24 equal pieces. Keep the other portion covered. Flatten each piece with your palm, then use a rolling pin to roll into 3"–3.5" round wrappers about 1.5–2 mm thick, dusting with cornstarch as needed to prevent sticking. Repeat with remaining dough pieces.

Prepare the cabbage

Finely chop the Napa cabbage. Place chopped cabbage in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes to draw out water. After 10 minutes, squeeze the cabbage in a clean towel or between your hands to remove excess liquid. Measure to ensure you have about 3 cups packed; adjust if needed.

Prep aromatics

Finely mince 3 garlic cloves and 1 tbsp fresh ginger. Thinly slice 4 scallions (including tender green parts).

Make the filling

In a large bowl combine 1.25 lbs ground pork, the drained 3 cups cabbage, minced garlic and ginger, and sliced scallions. Add 3 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper, 1/2 tsp salt, 1 large beaten egg, and 1 tsp vegetable oil. Mix vigorously with a spatula or by hand for 1–2 minutes until the mixture becomes sticky and cohesive (this ensures a tender filling). If using optional mushrooms or shrimp, fold them in now.

Place a wrapper on your palm or work surface. Spoon about 1 to 1.5 teaspoons (or roughly 12–15 g) of filling into the center of the wrapper — enough to fill but not overpack. Keep remaining wrappers covered to prevent drying.

Wet the edge of the wrapper with a little water using your finger. Fold the wrapper in half to form a half-moon and press the center to seal. Optionally pleat one side: make 3–4 small folds along one edge while pressing to create pleats and seal fully. Ensure there are no air pockets and the edges are firmly sealed to prevent leaks during cooking.

Place formed dumplings on a tray dusted with cornstarch or flour, spaced so they don't touch. Continue until all wrappers and filling are used.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat the bottom.

Arrange dumplings in a single layer in the skillet, flat side down, leaving small gaps between them (cook in batches if needed). Fry 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the skillet (watch for steam), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 5–6 minutes until the filling is cooked through and water has mostly evaporated.

Remove the lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer cooked dumplings to a plate. Repeat with remaining dumplings, adding more oil if needed.

Boiling

Bring a large pot of water to a rolling boil. Add dumplings in batches (do not overcrowd). Stir gently to prevent sticking. When dumplings float, continue cooking 2–3 minutes, then remove with a slotted spoon and serve.

Steaming

Line a bamboo or metal steamer basket with parchment paper or cabbage leaves. Arrange dumplings with space between. Steam over boiling water for 8–10 minutes until wrappers are translucent and filling cooked.

In a small bowl combine 1/4 cup soy sauce, 2 tbs black vinegar or rice vinegar, 1 tsp sesame oil, 1 tsp chili oil (optional), 1 tsp minced fresh ginger (optional), and 1/2 tsp sugar if using. Stir until combined. Taste and adjust: more vinegar for tang, more soy for saltiness, or a pinch of sugar to round flavors.

Serve sauce alongside hot dumplings. Garnish with extra sliced scallions or a few drops of sesame oil if desired.

Serve dumplings hot with dipping sauce. Leftover cooked dumplings can be refrigerated up to 3 days or frozen for up to 2 months (freeze on a tray until firm, then transfer to a bag). Reheat frozen potstickers by pan-frying with water-steam method or steam directly from frozen (add an extra 2–3 minutes).