Poh Poh's Dumplings Recipe
Options: Chicken | Pork | Veggie. With dumpling sauce. Hand-folded daily.
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Ingredients
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Dumpling filling — Chicken (option)
Dumpling filling — Pork (option)
Dumpling filling — Veggie (option)
Wrappers and cooking
Dumpling sauce (serves 4)
Method
Dumpling filling — Chicken (option)
- 1
Prepare filling
In a medium bowl combine 1 cup ground chicken, 1/2 cup finely shredded and squeezed-dry cabbage, 3 tbs finely chopped green onion, 1 tsp grated ginger, and 1 tsp minced garlic. Add 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1/2 tbsp rice wine, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly with a spatula or by folding repeatedly until mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate while you prepare wrappers.
Dumpling filling — Pork (option)
- 2
Prepare filling
In a medium bowl combine 1 cup ground pork, 1/2 cup finely shredded and squeezed-dry cabbage, 3 tbs finely chopped green onion, 1 tsp grated ginger, and 1 tsp minced garlic. Add 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1/2 tbsp rice wine, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Mix vigorously until the filling is cohesive and slightly tacky (about 1–2 minutes). Cover and chill.
Dumpling filling — Veggie (option)
- 3
Prepare filling
If using dried shiitake, rehydrate and finely chop. In a bowl combine 1 cup crumbled firm tofu, 1/2 cup chopped shiitake mushrooms, 1/2 cup finely shredded and squeezed-dry cabbage, 3 tbs chopped green onion, 1 tsp grated ginger, and 1 tsp minced garlic. Add 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1/2 tbsp rice wine, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Mix until the mixture binds; if too wet, add another 1/2 tsp cornstarch. Taste and adjust seasoning, then cover and chill.
Wrapping and cooking
- 4
Set up
Arrange wrappers on a lightly floured surface and keep a small bowl of water nearby for sealing. Portion the chilled filling into approximately 24 equal pieces (about 1 level tablespoon each).
- 5
Fold dumplings
Place one wrapper in your palm, spoon about 1 tablespoon filling into the center, dip your finger in water and wet the edge of the wrapper. Fold in half and press to seal, or pleat one side to make a crescent. Ensure there are no air pockets and the seal is tight. Repeat until all dumplings are formed. Keep finished dumplings covered with a damp towel to prevent drying.
- 6
Pan-fry (potsticker) method
Heat a nonstick or cast-iron skillet over medium-high heat and add 1–2 tbs vegetable oil. When oil is shimmering, arrange dumplings in the skillet flat-side down with space between. Fry undisturbed for 1–2 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 5–6 minutes (until filling is cooked through and wrappers are translucent). Remove lid and cook 30–60 seconds more to re-crisp bottoms. If using a cornstarch slurry for a crisp bottom, drizzle 1 tsp cornstarch mixed with 2 tbs water into the pan before uncovering and tilt to spread—cook until sauce evaporates and bottom is crisp.
- 7
Boiling method (for softer dumplings)
Bring a large pot of salted water to a rolling boil. Add dumplings in batches, stirring gently so they don’t stick. When dumplings float, continue cooking for 2–3 minutes until filling is cooked through. Remove with a slotted spoon and drain.
- 8
Steaming method
Line a bamboo or metal steamer with parchment or cabbage leaves. Place dumplings with space between and steam over simmering water for 8–10 minutes (times may vary with wrapper thickness and filling).
Dumpling sauce
- 9
Make dipping sauce
In a small bowl combine 3 tbs soy sauce, 1.5 tbs black vinegar (or rice vinegar), 1/2 tbs sesame oil, 1/2 tsp sugar, 1/2 tsp chili oil (optional), 1/2 tsp finely minced garlic, and 1 tbs thinly sliced green onion. Stir to dissolve sugar. Add up to 1 tbs water if the sauce tastes too salty or strong. Taste and adjust acidity, heat, and sugar to preference.
- 10
Serve
Transfer cooked dumplings to a serving plate. Serve immediately with the dipping sauce on the side. Garnish with extra sliced green onion or sesame seeds if desired.