Chinese Dumplings
Discover the magic of homemade Chinese Dumplings, a quintessential Asian comfort food packed with flavor and tradition. This recipe combines tender, handmade wrappers with a savory filling of ground pork, napa cabbage, green onions, and aromatic seasonings like fresh ginger, garlic, and sesame oil. Perfectly versatile, these dumplings can be steamed, boiled, or pan-fried for a crispy finish, offering something for every palate. Whether you're crafting them for a family dinner or a festive gathering, these delicious dumplings are a hands-on culinary experience that will bring authentic Chinese flavors to your table. Serve them hot with a tangy soy-vinegar dipping sauce for an irresistible treat!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Water
- 1 pound Ground pork
- 1 cup Napa cabbage
- 4 stalks Green onions
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Fresh ginger
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Sugar
Instructions
In a large bowl, mix the all-purpose flour with water gradually, stirring with chopsticks or a spatula until a shaggy dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes. Cover with a damp cloth and let it rest for at least 30 minutes.
Finely chop the napa cabbage and place it in a separate bowl. Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out excess moisture.
Squeeze out the liquid from the cabbage and add it to a large mixing bowl. Add the ground pork, finely chopped green onions, soy sauce, sesame oil, grated ginger, minced garlic, white pepper, and sugar.
Mix the filling ingredients thoroughly with your hands or a spatula until well combined.
Divide the dough into four equal pieces and roll each piece into a log about 3/4 inches in diameter.
Cut each log into 10 pieces and roll each piece into a ball. Flatten each ball with your palm, then use a rolling pin to roll each into a 3-inch round wrapper.
Place about 1 tablespoon of filling in the center of a wrapper. Fold the wrapper in half to enclose the filling, pinching to seal the edges, and pleat as desired.
Repeat the process with the remaining wrappers and filling.
To cook the dumplings, choose one of the methods: steaming, boiling, or pan-frying.
For steaming: Line the steamer with cabbage leaves or parchment paper. Place the dumplings in the steamer, leaving space between them. Steam for about 10 minutes.
For boiling: Bring a large pot of water to a boil. Add the dumplings in batches and cook for 5-6 minutes or until they float to the top and the filling is cooked through.
For pan-frying: Heat 2 tablespoons of oil over medium-high heat in a non-stick pan. Place the dumplings in the pan flat side down and fry until golden brown on the bottom, about 2-3 minutes. Add 1/4 cup of water to the pan, cover, and steam for 5 minutes. Uncover and cook until the remaining water evaporates.
Serve the dumplings hot with soy sauce, vinegar, or your favorite dipping sauce.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.3 g | 144% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 7.5 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 872 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
