Boiler Or Fried Dumplings Recipe

In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.25 tsp salt. Make a shallow well in the center.

Pour 1/2 cup warm water and 1/2 tbsp vegetable oil into the well. Mix with a fork from the center outward 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, dust with a little more flour; if very dry, add up to 1 tsp water.

Shape into a ball, coat lightly with oil, cover with plastic wrap or a damp towel, and let rest at room temperature for 20–30 minutes.

After resting, divide the dough into 7 equal pieces (about 1.5 oz / 45 g each). Roll each piece into a small ball, then use a rolling pin to roll each ball into a circle about 3.5–4 inches (9–10 cm) in diameter, slightly thinner at the edges.

If using Napa cabbage with higher moisture, finely chop and salt lightly (about 1/8 tsp), let sit 5 minutes, then squeeze out excess liquid and pat dry. You should have about 1/2 cup packed.

In a bowl, combine 8 oz ground pork, 1/2 cup prepared cabbage, 1 thinly sliced green onion, 1 tsp grated ginger, 1 minced garlic clove, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/4 tsp salt, 1/8 tsp white pepper, and 1/2 tsp cornstarch. Mix thoroughly until the mixture is tacky and well combined.

Taste a small pinch of the raw mixture by quickly cooking a teaspoon in a skillet (optional) and adjust seasoning as needed with a touch more soy or salt.

Place a wrapper on your palm. Spoon about 1 to 1.25 tablespoons of filling into the center of each wrapper (you’ll have just enough for 7 wrappers). Be careful not to overfill.

Moisten the edge of the wrapper with a little water (use your finger). Fold the wrapper in half over the filling and pinch to seal at the top. Create 2–3 small pleats on one side while pressing to seal to form a semicircular pleat-style dumpling, or simply press edges firmly for a half-moon shape. Ensure all edges are tightly sealed.

Boiling

Bring a large pot of water to a rolling boil. Add dumplings one at a time, stirring gently to prevent sticking. When they float, continue cooking for 2–3 minutes more until fully cooked (total cook time after floating ~3–4 minutes). Remove with a slotted spoon and drain briefly on a rack or plate.

Pan-fry (Potsticker style)

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tbsp vegetable oil, swirling to coat. Arrange 7 dumplings flat-side down in the skillet with small gaps between them.

Fry for 2 minutes without moving until the bottoms are golden brown.

Carefully add 1/2 cup water to the skillet (it will steam and sputter). 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 wrappers are tender. Remove lid and cook 30–60 more seconds to re-crisp the bottoms.

Transfer dumplings to a plate, browned side up, so bottoms stay crisp.

Mix 2 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp chili oil (optional) in a small bowl as a dipping sauce. Adjust to taste (more vinegar for tang, more chili for heat).

Serve 7 dumplings per order hot with dipping sauce on the side. Garnish with additional sliced green onion or toasted sesame seeds if desired.