Boiled Dumplings Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center.

Gradually pour 1 cup warm water into the well while stirring from the center with a fork or chopstick until the mixture begins to come together into shaggy dough.

If desired, add 1 tbs vegetable oil to increase pliability. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Cover the dough with a damp cloth or plastic wrap and let rest for 30 minutes at room temperature to relax the gluten (this makes rolling easier).

Prepare filling

While the dough rests, prepare the filling. Place 2 cups finely shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5–10 minutes to draw out moisture.

After 5–10 minutes, squeeze the cabbage in a clean towel or by hand to remove excess liquid. This prevents soggy dumplings.

In a large bowl combine 1 lb ground pork, the drained cabbage, 4 tbsp thinly sliced scallions, 1 tsp grated ginger, 2 minced garlic cloves, 2 tbs soy sauce, 1 tsp sesame oil, 0.75 tsp salt, 0.5 tsp black pepper, and 1 tbs cornstarch. Mix thoroughly until ingredients are evenly distributed and mixture becomes slightly sticky — this helps the filling hold together.

Taste a small amount of the filling by cooking a teaspoon in a skillet and adjust seasoning if needed (add more salt, soy sauce, or pepper). Keep filling chilled until ready to assemble.

Roll and cut wrappers

Divide rested dough into 4 equal pieces. Working with one piece at a time, roll into a log about 1" thick. Cut the log into 12 equal pieces (you’ll get about 48 dumplings total).

Take one piece and flatten it with your palm, then use a rolling pin to roll into a circle about 3-inch (7–8 cm) diameter and roughly 1–2 mm thick. Keep remaining dough covered to prevent drying.

Fill and seal

Place about 1 tsp to 1.5 tsp of filling in the center of each wrapper (adjust to wrapper size). Moisten the edge of the wrapper with a little water, fold in half, and press to seal. For a pleated edge, make small folds along one side while pressing to the other side to form a tight seal. Ensure there are no air pockets.

Place finished dumplings on a lightly floured tray or parchment, spaced so they don’t stick together. If not boiling immediately, dust with flour and cover lightly with plastic wrap.

Boil dumplings

Bring 4 cups water and 1 tsp salt to a rolling boil in a large pot. Working in batches (do not overcrowd), gently drop dumplings into the boiling water and stir once to prevent sticking.

When the water returns to a boil, add 1/2 cup cold water (or 1/3 cup if large pot) to briefly stop the boil, then repeat this add-cold-water step 1–2 times depending on dumpling size (this method helps cook dumplings through without bursting). Total cook time after first boil should be about 6–8 minutes for standard-size dumplings, or until wrappers are tender and filling reaches 165°F (74°C).

Remove cooked dumplings with a slotted spoon and transfer to a serving plate. Drizzle lightly with 1 tsp sesame oil if desired to prevent sticking and add flavor.

Serve

Serve hot with dipping sauce (about 1/2 cup soy-based sauce). Dipping sauce options: soy sauce with a splash of rice vinegar, chili oil, minced garlic, and sliced scallions.