Pork Dumplings Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes. Squeeze out and discard (or reserve) the liquid until cabbage is relatively dry (about 1/4 cup liquid removed).

Mix filling

In a large bowl combine ground pork, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce (2 tbsp), sesame oil (1 tsp), Shaoxing wine (1 tbsp), egg, cornstarch, 2.5 tsp salt, and white pepper (1/2 tsp). Mix with your hands or a spoon until mixture is sticky and cohesive (about 1-2 minutes). Taste a small piece by frying or microwaving a teaspoon to adjust seasoning if desired.

Set a small bowl of water nearby for sealing. Lay a wrapper flat on your palm or a clean surface. Place roughly 1 rounded teaspoon (about 12-14 g) of filling in the center. Dip your finger in water and moisten the outer edge of the wrapper. Fold wrapper in half over the filling to form a half-moon; press the center to seal. Create 3–4 small pleats along one edge and press to secure, or simply press edges tightly. Repeat until all wrappers are filled (should make about 36–40 dumplings). Keep finished dumplings covered with a damp towel to prevent drying.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Arrange dumplings in a single layer, flat side down, leaving small gaps between them.

Fry undisturbed for 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the pan (it will sputter), quickly cover with a tight-fitting lid, reduce heat to medium, and steam for 5–6 minutes until the filling is cooked through and water has mostly evaporated.

Uncover and cook 1 more minute to re-crisp the bottoms. Transfer to a plate and serve hot with dipping sauce.

Line a bamboo or metal steamer with parchment paper (poke small holes) or cabbage leaves to prevent sticking. Arrange dumplings with space between them.

Bring a pot of water to a boil, set the steamer over the pot, cover, and steam for 8–10 minutes (for fresh dumplings) until pork is cooked and wrappers are translucent. Serve immediately with dipping sauce.

Heat 1–1.5 inches of vegetable oil in a heavy skillet to 350°F (175°C). Fry dumplings in batches, seam side up, for 3–4 minutes until golden brown, then flip and fry 1–2 minutes more. Drain on paper towels and serve.

Whisk together 4 tbsp soy sauce, 2 tbsp black or rice vinegar, 1/2 tsp sesame oil, 1 tsp chili oil (or to taste), 1/2 tsp sugar, and 1 tbsp finely sliced green onion. Adjust to taste and serve alongside hot dumplings.