Boiled Dumplings Recipe

Prepare vegetables

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt (about 1/8 tsp), toss, and let sit 5 minutes. Squeeze out excess moisture through a fine sieve or cheesecloth until mostly dry. Discard liquid.

Make filling

In a mixing bowl combine ground pork, drained cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix thoroughly with a spoon or chop with a cleaver repeatedly until the mixture becomes slightly sticky and well blended (about 1–2 minutes).

Assemble dumplings

Place one wrapper on a clean surface. Put about 1 tablespoon (approximately 15 g) of filling in the center of the wrapper. Moisten the wrapper edge with a little cold water (use your finger). Fold the wrapper in half over the filling to make a half-moon and press the edges to seal. Optionally create pleats along the edge for a tighter seal. Repeat to make a total of 8 dumplings. Keep assembled dumplings covered with a damp towel to prevent drying.

Boil dumplings

Bring the water (about 2 liters) to a rolling boil in a wide pot. Add 1 tsp salt. Gently slide the dumplings into the boiling water, stirring immediately once to prevent sticking. When water returns to a boil, let them cook uncovered. For fresh dumplings: boil for 5–6 minutes or until they float and the wrappers look translucent and filling is cooked through. For refrigerated dumplings add 1–2 minutes. For frozen dumplings boil 8–10 minutes.

Remove and drain

Use a slotted spoon to lift dumplings from the water. Let excess water drain briefly and transfer to a warmed plate. If serving multiple batches, keep finished dumplings in a single layer on a plate to avoid sticking.

Prepare dipping sauce & serve

Combine light soy dipping sauce (about 1/4 cup) with 1 tsp rice vinegar and optional 1 tsp chili oil in a small bowl. Sprinkle with sesame seeds if desired. Serve the hot dumplings immediately with the dipping sauce on the side.