廣式豬肉餃 Pork Dumplings Recipe

Chop and drain cabbage

Trim the Napa cabbage core and finely chop the leaves. Place chopped cabbage in a large bowl, sprinkle with 1/2 tsp salt, toss, and let sit 10 minutes to draw out water. After 10 minutes, squeeze the cabbage firmly in handfuls over the sink or a colander to remove as much liquid as possible. Reserve the pressed liquid if desired for soups, but ensure the cabbage is dry before adding to the filling.

Mince aromatics

Finely mince the ginger and garlic. Rinse and finely slice the green onions (white and light-green parts). Pat dry.

In a large mixing bowl combine the ground pork, squeezed and chopped cabbage, sliced green onions, minced ginger and garlic.

Add light soy sauce (2 Tbs), oyster sauce (1 Tbs), Shaoxing wine (1 Tbs), sesame oil (1 tsp), white pepper (1 tsp), sugar (1/2 tsp), cornstarch (1 Tbs), salt (1 tsp), and 1 tsp neutral oil to the meat mixture.

Mix the filling thoroughly. Use chopsticks or a spatula to stir in one direction until the mixture becomes sticky and cohesive (3–4 minutes). This develops the meat’s texture and helps it hold together during cooking. Taste a small amount by pan-frying a teaspoon of filling and adjust seasoning if needed (add more soy or salt). Cover and refrigerate while you prepare wrappers to let flavors meld, 10–20 minutes.

Set out a small bowl of water for sealing and a clean work surface. Place one wrapper in your palm. Spoon about 1 level tablespoon (or 18–20 g) of filling into the center of the wrapper. Don’t overfill.

Dip your finger in the water and moisten the edge of half the wrapper. Fold the wrapper in half over the filling to form a semicircle. Press center firmly to expel air.

Optional pleating method: Starting from one side, make 3–4 small pleats on the moistened edge while pressing them onto the opposite side to create a sealed pleated edge. Ensure there are no gaps. Place formed dumplings on a lightly floured tray in a single layer to prevent sticking. Repeat until all filling and wrappers are used (makes about 40 dumplings).

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 Tbs cooking oil, swirling to coat. Arrange a single layer of dumplings flat-side down, leaving small gaps (do not overcrowd).

Fry for 1–2 minutes until the bottoms are golden brown. Carefully pour 150 ml water into the skillet (watch for steam) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 6–8 minutes until the water has mostly evaporated and wrappers are cooked through.

Remove the lid and continue cooking another 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a plate.

Boil

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 to cook 2–3 minutes more until cooked through (total ~6–8 minutes). Remove with a slotted spoon.

Steam

Arrange dumplings in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes until filling is cooked.

In a small bowl combine 2 Tbs soy sauce, 1 Tbs black vinegar, 1/2 tsp sesame oil, 1 tsp chili oil (optional), and 1 Tbs finely sliced green onion. Stir and serve with hot dumplings.

Serve dumplings hot with dipping sauce. Leftovers can be refrigerated in an airtight container for up to 2 days; re-crisp in a skillet or reheat steamed.