Dumplings Recipe

Make the dough

In a large bowl, whisk the flour with the salt. Make a well in the center.

Pour the hot water (3 tablespoons) into the well and stir quickly with chopsticks or a fork to moisten flour — this partially cooks the flour for pliable wrappers. Add the cold water gradually while stirring until the mixture forms shaggy dough.

Add 1 tablespoon vegetable oil and knead in bowl for 1–2 minutes, then turn out onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes.

Shape into a ball, cover tightly with plastic wrap or a damp towel and let rest at room temperature for 30 minutes (resting relaxes gluten and makes rolling easier).

Prepare the cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes to draw out moisture.

Squeeze the cabbage in a clean kitchen towel or cheesecloth until you extract as much liquid as possible. Transfer the drained cabbage to a large mixing bowl.

Add ground pork, sliced scallions, grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon Shaoxing wine, 1 teaspoon sesame oil, 1/4 teaspoon white pepper and 1/2 teaspoon salt to the bowl with the cabbage.

Mix the filling vigorously with a spatula or chopsticks in one direction until mixture becomes sticky and cohesive, about 1–2 minutes. This helps the proteins bind and keeps filling juicy. Taste a small piece (cook briefly if you prefer) and adjust seasoning.

Divide the rested dough into 2 equal pieces. Keep one covered while working with the other to prevent drying. Roll one piece into a log and cut into 12 equal pieces (makes about 24 dumplings total).

Lightly flour a work surface. Using a small rolling pin, press each dough piece flat and roll into a round wrapper about 3–3.5 inches (7–9 cm) in diameter, with edges slightly thinner than center.

Place about 1 teaspoon to 1.5 teaspoons of filling in the center of each wrapper (a rounded small spoonful). Avoid overfilling to prevent breaking.

Moisten the wrapper edge with a little water, fold in half over filling, and press to seal. Pleat one side with 3–4 small pleats while pressing to form a tight seal, or simply pinch for a half-moon shape. Ensure no air pocket remains.

Place finished dumplings on a lightly floured tray in a single layer, not touching. Cover with a damp towel while you finish the rest.

Heat a nonstick or cast-iron skillet over medium-high heat and add 1 tablespoon vegetable oil. Swirl to coat the bottom.

Arrange dumplings in the pan in a single layer with the sealed side up or flat-side down so they sit upright without touching.

Fry for 1–2 minutes until the bottoms are golden brown.

Carefully pour 1/2 cup water into the pan (it will steam and sputter). Immediately cover the pan with a tight-fitting lid and reduce heat to medium-low. Steam for 6–8 minutes, or until water has evaporated and pork is cooked through (internal temp 160°F / 71°C).

Remove lid and increase heat to medium-high for 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate and serve immediately with dipping sauce.

Whisk together 3 tablespoons soy sauce, 1 tablespoon black rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (optional), 1 tablespoon thinly sliced scallion and 1/4 teaspoon sugar in a small bowl. Adjust to taste and serve alongside hot dumplings.