Boiled Or Fried Dumpling Recipe

Make dough

In a large bowl, combine the flour and salt. Make a well and add warm water and vegetable oil. Stir with a fork or chopsticks until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, add up to 1–2 tbsp more flour; if too dry, wet hands and continue kneading.

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

After resting, divide dough into two portions. Roll one portion into a long log about 1 inch (2.5 cm) in diameter. Cut into 20–24 pieces. Keep unused dough covered to prevent drying.

Take one piece and flatten with the palm, then roll with a small rolling pin into a round wrapper about 3 inches (7–8 cm) diameter. Aim for slightly thinner edge and slightly thicker center. Repeat for remaining pieces.

Prepare cabbage: sprinkle chopped Napa cabbage with 0.25 tsp salt, toss, and let sit 5–10 minutes to draw out moisture. Squeeze out excess liquid firmly in a towel or between hands; discard liquid. This prevents soggy filling.

In a large bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, remaining 0.25 tsp salt, and cornstarch.

Mix filling until it becomes slightly sticky and well combined — about 1–2 minutes of vigorous mixing. This develops texture and helps filling bind. Taste a tiny bit by microwaving a teaspoon for 15–20 seconds to adjust seasoning if desired.

Place a wrapper on your palm. Put about 1 teaspoon (heaping) to 2 teaspoons of filling in the center (roughly 12–15 g depending on wrapper size). Avoid overfilling to ensure proper sealing.

Brush the wrapper edge with a little water, fold wrapper in half over filling to form a half-moon, press center to seal. Starting at one end, pleat the top edge (make 3–5 small pleats) pressing each pleat to the sealed bottom to form a tight seal. Repeat until all dumplings are assembled. Keep finished dumplings covered with a damp towel.

Boil dumplings

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, add 1/2 cup cold water to the pot and let water return to a boil; repeat this add-water-and-boil step one time (total two additions). After the second return to boil, cook 30–60 seconds more. Dumplings should be cooked through and skins translucent. Remove with a slotted spoon and drain briefly on paper towel.

Serve hot with soy dipping sauce, rice vinegar, and optional chili oil on the side.

Pan-fry dumplings

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1–2 tbsp vegetable oil and swirl to coat. Place dumplings flat-side down in the skillet in a single layer, leaving small space between each.

Fry until the bottoms are golden brown, about 2–3 minutes. Reduce heat to medium, carefully add 1/2 cup water (or stock) to the pan — it will sizzle. Quickly cover with a tight-fitting lid to trap steam.

Steam-fry for 5–7 minutes until water has evaporated and dumpling wrappers are cooked through. Remove lid, continue cooking 1 more minute to re-crisp the bottoms if needed. Transfer to a plate and serve immediately with dipping sauce.

Combine soy dipping sauce with rice vinegar and chili oil (if using). Adjust proportions to taste — common ratio is 2 parts soy : 1 part vinegar : 1/4 part chili oil. Stir and serve alongside dumplings.