Description
Traditional Chinese pork dumplings are a delicious and comforting dish featuring a savory pork and cabbage filling wrapped in delicate dumpling wrappers. This recipe guides you through mixing the filling, pleating the dumplings by hand, and pan-frying followed by steaming to achieve a perfect combination of crispy bottoms and tender steamed tops. Serve these flavorful dumplings hot with your favorite dipping sauce for an authentic taste of Chinese cuisine.
Ingredients
Scale
Filling Ingredients
- 1 pound ground pork
- 1/2 cup finely chopped cabbage
- 3 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Dumplings
- 1 package round dumpling wrappers
- Water for sealing the dumplings
- 1 tablespoon oil for frying
Instructions
- Prepare filling: In a large mixing bowl, combine the ground pork, finely chopped cabbage, soy sauce, minced garlic, grated ginger, sesame oil, and black pepper. Mix well to thoroughly incorporate all ingredients evenly for a flavorful filling.
- Fill wrappers: Take a round dumpling wrapper and place it in the palm of your hand. Spoon about 1 tablespoon of the pork mixture into the center of the wrapper, ensuring not to overfill to allow easy sealing.
- Seal edges: Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half over the filling and pinch the edges firmly together to seal the dumpling securely, preventing any filling from leaking out during cooking.
- Pleat dumplings: Starting at one end, create decorative pleats by folding and pressing along the sealed edge to form a neat, attractive border. Repeat this process with all remaining wrappers and filling.
- Heat skillet: Place a large skillet over medium heat and add 1 tablespoon of oil. Heat until the oil is hot and shimmering, ready for frying the dumplings.
- Pan-fry dumplings: Arrange the dumplings in a single layer in the skillet. Cook for 2-3 minutes until the bottoms turn golden brown and crispy.
- Steam dumplings: Carefully pour water into the skillet until it reaches about one-third of the way up the dumplings. Immediately cover the skillet with a lid and let the dumplings steam for 8-10 minutes, ensuring the pork is cooked through and the filling is tender.
- Evaporate water and crisp: Remove the lid and allow the remaining water to evaporate completely. Continue cooking the dumplings for another 1-2 minutes to re-crisp the bottoms for added texture.
- Serve: Transfer the cooked dumplings onto a serving plate and serve hot with your favorite dipping sauce such as soy sauce, vinegar, or chili oil for enhanced flavor.
- Enjoy: Delight in your homemade traditional Chinese dumplings fresh from the skillet. Perfect as an appetizer, snack, or part of a meal.
Notes
- Make sure not to overfill the dumplings to prevent them from bursting open while cooking.
- Use cold water to moisten the edges of the wrappers for easier sealing.
- If desired, add chopped scallions or mushrooms to the filling for additional flavor and texture.
- Dumplings can be frozen uncooked; place them on a lined tray, freeze until solid, then transfer to a bag. Cook them straight from frozen following the same method, adding a few extra minutes to the steaming time.
- Adjust seasoning such as soy sauce and black pepper to taste before filling the wrappers.
