Boiled Dumplings (8) Recipe

Make the dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Make a well in the center.

Gradually pour in 3/4 cup warm water while stirring with a fork or chopsticks until the mixture forms shaggy dough.

Add 1 tbsp vegetable oil and knead in the bowl until incorporated, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic.

Cover the dough with a damp cloth or plastic wrap and rest for 20–30 minutes while you prepare the filling. Resting relaxes the gluten and makes rolling easier.

Prepare cabbage

If using cabbage, finely shred and lightly salt (about 1/4 tsp). Let sit 5 minutes, then squeeze out excess liquid firmly with your hands or in a clean kitchen towel. Measuring after squeezing should be about 1 cup.

Mix filling

In a medium bowl combine 8 oz ground pork, the drained cabbage, 3 tbsp chopped scallions, 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp pepper. Mix thoroughly until well combined and slightly sticky — this helps the filling hold together.

Divide rested dough into two pieces. Roll one piece into a log about 1 inch in diameter and cut into 4 equal pieces (repeat with second piece so you have 8 pieces total).

On a lightly floured surface, flatten each piece with your palm and use a rolling pin to roll into a round wrapper about 3 inches (7–8 cm) in diameter. Aim for slightly thinner center and a slightly thicker edge.

Place about 1 to 1 1/2 teaspoons of filling in the center of each wrapper. Be careful not to overfill — you should easily be able to seal the edges.

Moisten the wrapper edge with a little water (dip a finger in water) and fold to seal. You can make simple half-moon seals by pressing edges together, or pleat the edges for a decorative finish. Ensure they are sealed well so filling doesn't escape during boiling.

Bring a large pot with at least 3 cups water to a rolling boil. If your pot is bigger, increase water so dumplings have room to float freely.

Carefully add dumplings in a single layer, stirring gently immediately to prevent sticking. Do not overcrowd — cook in batches if necessary.

When water returns to a boil, cook the dumplings for 5–6 minutes for small fresh dumplings (8–10 minutes for larger or frozen ones). Dumplings are done when they float and the dough is tender; cut one open to check that filling is cooked through (no pink meat).

Use a slotted spoon to remove dumplings to a plate. If desired, toss them lightly with 1 tsp cooking oil to prevent sticking and keep them glossy.

Make dipping sauce by combining 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp chili oil (optional). Serve dumplings hot with sauce.