Pork Dumplings Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a large bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out moisture. After 10 minutes, wrap the cabbage in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Reserve the expelled liquid for another use or discard.

Combine filling

In a large mixing bowl add the ground pork, squeezed cabbage, finely chopped green onions (reserve a small amount for garnish), grated ginger, minced garlic, soy sauce (2 tbs), Shaoxing wine, 1 teaspoon salt, white pepper, cornstarch, sesame oil, and the beaten egg. Mix thoroughly using a fork or chopsticks until the mixture is sticky and well combined (about 1–2 minutes). Taste a small spoonful by quickly pan-frying to adjust seasoning for salt/soy if needed.

Set up an assembly station: a small bowl of water for sealing, a working surface lightly dusted, and a tray to hold finished dumplings. Keep wrappers covered with a damp towel so they don’t dry out. Place about 1 tablespoon of filling in the center of each wrapper (adjust slightly for wrapper size).

To seal: Dip a finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling to make a half-moon and press to seal in the center. Create 3–4 small pleats on one side, pressing each pleat to the other edge to form a tight seal. Alternatively, use the simple half-moon seal without pleats. Ensure no air pockets remain. Place finished dumplings seam-side up on the tray. Repeat until all filling is used (about 36–40 dumplings).

Pan-fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange dumplings seam-side up or flat-side down in a single layer with small gaps (do not overcrowd). Fry 2–3 minutes until the bottoms are golden brown.

Steam

Carefully pour 3/4 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–7 minutes until the water has evaporated and the filling is cooked through (internal temperature ~160°F / 71°C).

Crisp finish

Remove the lid and increase heat to medium-high for about 30–60 seconds to re-crisp the bottoms. Use a spatula to transfer dumplings to a platter, placing them seam-side down so the crispy bottoms stay intact.

Combine 3 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and 1 teaspoon chili oil (if using) in a small bowl. Stir until sugar dissolves. Add the thinly sliced green onion and mix.

Serve dumplings hot with the dipping sauce. Garnish with the reserved chopped green onion. Leftover cooked dumplings can be refrigerated for 2–3 days or frozen for up to 1 month (freeze uncooked on a tray first, then transfer to a bag).