Dumplings Recipe

Make the dough

In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in 1 cup warm water and 1 tbs vegetable oil. Using chopsticks or a fork, gradually incorporate flour into the liquid until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough feels too sticky add up to 2 tbs more flour; if too dry add a teaspoon of warm water at a time.

Shape into a ball, coat lightly with oil, place in a bowl and cover with a damp towel or plastic wrap. Let rest 30 minutes at room temperature to relax the gluten (this makes wrappers easier to roll).

Roll and cut wrappers

After resting, divide dough into two portions. Roll each portion into a long log about 1 1/4-inch diameter. Cut each log into 24 equal pieces (about 48 total dumplings). Keep cut pieces covered with a damp cloth to prevent drying.

Take one piece, press flat, dust with flour and roll into a round wrapper about 3 1/2 inches (9 cm) in diameter with slightly thicker center and thinner edges. Repeat for remaining pieces, stacking with parchment between if needed.

Prepare the cabbage

Place 2 cups finely chopped napa cabbage in a bowl and sprinkle with 1/2 tsp salt. Let sit 10 minutes to draw out moisture. Squeeze the cabbage firmly in your hands or through a towel to remove excess liquid. Discard liquid and set cabbage aside.

Combine filling

In a mixing bowl, add 1 lb ground pork, the blanched/squeezed cabbage, 4 sliced green onions, 1 tbsp grated ginger, 2 minced garlic cloves, 2 tbs soy sauce, 1 tbs shaoxing wine (or dry sherry), 1 tsp sesame oil, 1 tsp salt, 1 tsp white pepper and 1 tbs cornstarch. Mix thoroughly with a spoon or your hands until sticky and well combined (about 1–2 minutes). Taste a small bit by cooking a tiny piece in a microwave or pan and adjust seasoning if needed.

Place a wrapper on your palm or a clean surface. Put approximately 1 heaped teaspoon (about 15 g) of filling in the center. Be careful not to overfill to avoid tearing.

Moisten the rim of the wrapper with a little water (use fingertip). Fold wrapper in half over filling and press to seal. For a pleated finish: start at one side and make 3–4 small pleats on one edge, pressing each pleat against the opposite edge to seal completely. Ensure no air is trapped inside.

Place finished dumplings on a parchment-lined tray or floured board, spaced so they don’t stick. Cover with a damp towel while you finish assembling the rest.

Pan-fry and steam (for potstickers)

Heat a large nonstick skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. When oil is hot, arrange dumplings flat-side down in a single layer (do not overcrowd). Fry for 2–3 minutes until bottoms are golden brown.

Carefully pour 1 cup water into the pan (away from you to avoid splatter), immediately cover with a tight-fitting lid and reduce heat to medium-low. Let steam for 6–8 minutes until water has mostly evaporated and filling is cooked through (internal temp 165°F / 74°C for meat).

Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer to a plate and keep warm. Repeat with remaining dumplings, adding oil if necessary.

Alternative cooking methods

Boil: Cook dumplings in gently boiling water for 4–6 minutes until they float and are cooked through. Steam: Place dumplings in a single layer in a bamboo or metal steamer lined with parchment and steam over boiling water for 8–10 minutes.

Make a simple dipping sauce by combining 1/2 cup soy sauce, 2 tbs rice vinegar and 1 tsp chili oil (optional). Stir and taste; add a pinch of sugar if you prefer milder tang.

Arrange dumplings on a serving platter, sprinkle with 1 tsp sesame seeds and additional sliced green onions if desired. Serve hot with dipping sauce.