Dumplings Recipe

For pork filling

In a large bowl, combine ground pork, chopped napa cabbage (squeezed well to remove excess water), sliced scallions, grated ginger, minced garlic, soy sauce, shaoxing wine, sesame oil, salt, and white pepper. Mix thoroughly with a spoon or your hands until the mixture becomes sticky and cohesive (about 1–2 minutes). Cover and refrigerate while you prepare wrappers.

For vegetable filling (V)

If using vegetable filling, sauté chopped shiitake mushrooms in 1 teaspoon neutral oil over medium heat until they release moisture and are soft (3–4 minutes). Cool slightly, then combine with crumbled pressed tofu, chopped napa cabbage (squeezed dry), sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, salt, and white pepper in a bowl. Mix until cohesive. Adjust seasoning to taste and refrigerate.

Lightly dust your work surface with flour. Place a wrapper in your palm or on the work surface. Spoon about 1 teaspoon (approximately 15 g) of filling into the center of each wrapper. Brush the wrapper edge with a little water to moisten. Fold in half over the filling and press to seal, making pleats along the edge if desired to create a tight seal (repeat until all dumplings are filled). Keep assembled dumplings covered with a damp towel to prevent drying.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange dumplings flat-side down in a single layer, leaving a little space between each (work in batches if necessary). Fry without moving for 2–3 minutes until the bottoms are golden brown.

Carefully pour in 1/2 cup water (per batch) — enough to come about 1/4 to 1/3 up the sides of the dumplings — and immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes, or until the filling is cooked through and the wrapper becomes translucent.

Remove the lid and increase heat to medium-high to evaporate remaining water and re-crisp the bottoms, about 1–2 minutes. Use a spatula to transfer dumplings to a plate, bottom-side up, so the crust stays crisp.

In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil (optional), and 1/2 teaspoon sugar. Stir until sugar dissolves. Adjust to taste.

Serve dumplings hot with dipping sauce. Garnish with toasted sesame seeds and extra sliced scallions if desired.