Pork and Cabbage Dumplings
Elevate your appetizer game with these irresistible Pork and Cabbage Dumplings, a true celebration of Asian comfort food! Featuring a savory filling of juicy ground pork, finely chopped napa cabbage, fragrant ginger, garlic, and green onions, these dumplings are bursting with authentic flavor in every bite. The perfectly balanced seasoning of soy sauce, sesame oil, and white pepper enhances the mixture, while the crispy golden bottoms and delicate steamed tops provide a delightful textural contrast. Whether pan-fried, steamed, or boiled, these homemade dumplings are easier to make than you think and perfect for everything from family dinners to party platters. Serve them with a tangy soy-vinegar dipping sauce for a crowd-pleasing treat that’s as satisfying to make as it is to eat. Don’t miss this step-by-step guide to creating dumplings that rival your favorite takeout spot!
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Recipe Information
Ingredients
- 500 grams ground pork
- 1 small head napa cabbage
- 2 tablespoons ginger
- 2 cloves garlic
- 4 stalks green onions
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 50 pieces dumpling wrappers
- 1 tablespoon cornstarch
- 1 cup water
- 2 tablespoons vegetable oil
Instructions
Begin by finely chopping the napa cabbage into small pieces. Place the cabbage in a large bowl and sprinkle with a teaspoon of salt. Mix well and let it sit for about 10 minutes to draw out excess moisture.
While the cabbage is resting, mince the garlic and ginger, and slice the green onions thinly. Set these aside.
After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out the excess moisture from the cabbage.
In a large mixing bowl, combine the ground pork, squeezed cabbage, garlic, ginger, green onions, soy sauce, sesame oil, salt, and white pepper. Stir the mixture thoroughly until all ingredients are well incorporated.
Prepare a small bowl of water for sealing the dumplings.
Take one dumpling wrapper and place a small spoonful of filling in the center. Dip a finger in the water, moisten the edge of the wrapper, fold it over to create a half-moon shape, and press tightly to seal. Make sure there are no air bubbles and the edges are sealed firmly. Repeat this process until all filling is used.
To cook the dumplings, heat a large non-stick pan over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, arrange the dumplings in a single layer without overlapping.
Cook for about 2 minutes until the bottoms are golden brown.
Mix the cornstarch with 1 cup of water, and then carefully pour the mixture into the pan, ensuring the dumplings are about one-third submerged.
Cover the pan with a lid and let them steam for approximately 5-7 minutes, or until the water has mostly evaporated.
Remove the lid and continue to cook for another 1-2 minutes to allow the bottoms to crisp up again. Remove the dumplings carefully to avoid breaking.
Serve the dumplings hot with your choice of dipping sauce, such as soy sauce blended with a splash of vinegar.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 867 mg | 38% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 387 mg | 8% | |
*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.
