Fried Or Steamed Dumpling Recipe

Prepare cabbage

Finely chop the napa cabbage. Sprinkle with a pinch of salt, let sit 5 minutes, then place cabbage in a clean towel and squeeze out as much liquid as possible. Measure 1 cup squeezed cabbage.

Mix filling

In a mixing bowl combine ground pork, squeezed cabbage, green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch. Mix vigorously with a spoon or chopsticks until mixture becomes tacky (about 1–2 minutes). Taste a small cooked bit if desired and adjust seasoning.

Prepare wrappers

Keep dumpling wrappers covered with a damp towel to prevent drying. Place about 1 teaspoon to 1 tablespoon of filling (roughly 12–15 g) in the center of each wrapper depending on wrapper size.

Fold & seal

Lightly moisten the wrapper edge with water. Fold in half and pleat one side to create a half-moon, or bring edges together to make a purse shape. Press firmly to seal, ensuring no air pockets. Repeat until all dumplings are formed (makes about 30).

Pan-fried (potstickers)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings in a single layer, flat side down, without crowding. Fry 2–3 minutes until bottoms are golden brown.

Carefully add 1/2 cup water to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–7 minutes until filling reaches 74°C/165°F and wrappers are tender. Remove lid and increase heat to medium-high for 30–60 seconds to re-crisp the bottoms. Transfer to a plate.

Steamed (soft dumplings)

Line a bamboo or metal steamer with parchment (poke holes) or cabbage leaves to prevent sticking. Arrange dumplings with space between. Steam over boiling water for 8–10 minutes (depending on size) until filling is cooked through. Serve immediately.

Deep-fry (crispy)

Heat oil in a deep pot to 180°C/350°F. Fry dumplings in batches for 3–4 minutes until golden and crisp. Drain on paper towels and serve hot.

Whisk together soy sauce, rice vinegar, sesame oil, sugar (if using) and chili oil. Stir in sliced green onion. Taste and adjust acidity or salt. Serve alongside dumplings for dipping.