Dumplings Recipe

Prepare cabbage

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt (from the measured salt), toss, and let sit 5 minutes. Squeeze out excess liquid firmly with your hands or a clean towel. Measure the drained cabbage to be approximately 0.5 cup and transfer to a mixing bowl.

Mix filling

Add the ground pork and ground chicken to the bowl with the drained cabbage. Add chopped green onions, minced garlic, grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp salt, and 1/4 tsp white pepper. Mix thoroughly with a spatula or your hands until the mixture becomes sticky and evenly combined (about 1–2 minutes). This helps the filling bind and hold together when fried.

Set up an assembly area with a plate for wrapped dumplings, a small bowl of water for sealing, and the wrappers covered with a slightly damp towel so they don’t dry out.

Place one wrapper on your palm or a flat work surface. Put about 1 to 1 1/2 teaspoons of filling in the center of the wrapper (enough to make 8 dumplings from the given filling). Dip your finger in the bowl of water and run a thin line around the edge of the wrapper to moisten it.

Fold the wrapper in half over the filling and press to seal at the center, then create pleats along one side pressing each pleat into the opposite side as you go, or simply press edges together to fully seal. Ensure there are no gaps; press any trapped air out. Repeat until you have 8 dumplings. Place finished dumplings on a lightly floured tray, not touching, under a damp towel.

Heat a deep, heavy pot or deep-fryer with enough neutral oil to fully submerge dumplings (about 450–550 ml depending on vessel) to 175–180°C (350–360°F). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without browning immediately.

Working in a single layer, gently lower 3–4 dumplings into the hot oil with a slotted spoon or spider so they do not stick together. Fry for 3–4 minutes, turning occasionally, until dumplings are golden brown and the filling registers at least 75°C (165°F) if checked with a probe thermometer.

Remove dumplings to a paper-towel–lined tray to drain briefly. If you need to keep them warm, place in a 90–100°C (200–210°F) oven on a rack for up to 20 minutes, but serve promptly for best crispness.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil (or pinch of chili flakes), and 1/2 tsp sugar until sugar dissolves. Taste and adjust — add more vinegar for tang, more chili for heat, or a few drops of sesame oil if desired.