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Ingredients
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Dumpling filling
Wrappers & assembly
For frying & steaming
Dipping sauce (optional)
Method
Dumpling filling
- 1
Place the chopped Napa cabbage in a bowl, sprinkle with a pinch of salt (approx 1/4 tsp) and let sit 5 minutes to draw out moisture. Squeeze the cabbage firmly in a clean towel or between your hands to remove excess liquid; this prevents soggy filling.
- 2
In a medium bowl, combine the ground pork, drained cabbage, scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, cornstarch, salt and white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and well combined (about 1–2 minutes).
Wrappers & assembly
- 3
Place one dumpling wrapper on a clean surface. Keep remaining wrappers covered with a damp towel to prevent drying.
- 4
Spoon about 1 heaping tablespoon (approx 20–25 g) of filling into the center of the wrapper. Do not overfill to allow sealing and frying.
- 5
Dip your finger in the water and lightly moisten the edge of the wrapper. Fold the wrapper over to form a half-moon and press to seal the center. Create 2–3 small pleats along one side toward the center to make a tight seam. Repeat to make 6 dumplings. Place finished dumplings on a tray lined with parchment, seam-side up.
Frying & steaming (to get crisp bottom and cooked filling)
- 6
- 7
Steam to finish
Carefully pour 1/2 cup of the prepared water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam 5–6 minutes until the filling is cooked through (internal temp for pork should reach 71°C / 160°F). If water evaporates before filling is cooked, add remaining water in smaller increments and continue steaming as needed.
- 8
Crisp the bottom
Once steaming is finished and water has evaporated, remove the lid and increase heat to medium-high for 30–60 seconds to re-crisp the dumpling bottoms. Use a spatula to transfer dumplings to a plate, crispy side up.
Dipping sauce (optional)
- 9
Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil and 1 teaspoon sesame seeds in a small bowl. Taste and adjust: add a pinch of sugar for balance or extra chili oil for heat.