Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dumpling Filling
Wrappers & Assembly
Cooking
Dipping Sauce (optional)
Method
Dumpling Filling
Prepare filling
Place ground meat in a medium bowl. Add finely chopped Napa cabbage, sliced green onions, grated ginger, and minced garlic.
Add soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch to the bowl.
Mix thoroughly with a spoon or chopsticks, pressing the mixture against the bowl to create a sticky texture. Mix until combined and slightly pasty, about 1–2 minutes. Chill for 10 minutes if mixture feels too soft.
Wrappers & Assembly
Set a small bowl of cold water near your work surface to seal wrappers.
Lay one dumpling wrapper flat in your palm or on a lightly floured surface. Place about 1 tablespoon (roughly 15 g) of filling in the center of each wrapper. You should get about 8 dumplings from the given filling amount.
Dip your finger in the water and wet the edge of the wrapper. Fold wrapper over the filling to form a half-moon, pressing to seal the center, then pleat one side toward the center with 3 small pleats to create a tight seal. Ensure there are no gaps or air pockets. Repeat with remaining wrappers and filling.
Cooking
Heat a nonstick or well-seasoned skillet over medium heat and add 2 tablespoons neutral oil, swirling to coat the surface.
Arrange the dumplings in the skillet flat-side down (the pleated side up) in a single layer, leaving a little space between each. Cook undisturbed for 2–3 minutes, until the bottoms are golden brown.
Carefully pour 1/4 cup (60 ml) water into the skillet around the dumplings (not directly on their browned bottoms) and immediately cover with a tight-fitting lid to trap steam.
Steam for 4–5 minutes, until the water has mostly evaporated and the wrappers are translucent and cooked through. If using a thicker wrapper or very cold filling, steam an additional 1–2 minutes.
Remove the lid and continue cooking for 30–60 seconds to re-crisp the bottoms. Use a spatula to transfer dumplings to a plate.
If cooking in batches, wipe out excess browned bits and add a little more oil between batches. Maintain medium heat so bottoms brown without burning.
Dipping Sauce (optional)
Combine soy sauce, rice vinegar, and chili oil in a small dish. Stir and sprinkle sesame seeds on top if using. Serve alongside fried dumplings.