Chinese Dumplings
Prep Time
Cooking Mode
Filling
4 cups coarsely chopped Napa cabbage, about 300 g or ¼ small Napa cabbage
½ tsp salt
250 g medium ground pork
3 green onions, chopped
½ cup packed coarsely chopped cilantro
1 ½ tsp finely grated ginger
1 tbsp KIMPHAT Soy Sauce
1 tbsp Shaoxing wine (or ¼ tsp salt)
2 tsp KIMPHAT Sesame Oil
1 ½ tsp KIMPHAT Sambal Oelek (optional)
1 tsp granulated sugar
42 dumpling wrappers (approx.)
Dipping Sauce
1 tbsp KIMPHAT Soy Sauce
1 tbsp Chinkiang vinegar or rice vinegar
1 tsp water
½ tsp granulated sugar
1 green onion, finely chopped
½ tsp KIMPHAT Sambel Oelek (optional)
Filling
4 cups coarsely chopped Napa cabbage, about 300 g or ¼ small Napa cabbage
½ tsp salt
250 g medium ground pork
3 green onions, chopped
½ cup packed coarsely chopped cilantro
1 ½ tsp finely grated ginger
1 tbsp KIMPHAT Soy Sauce
1 tbsp Shaoxing wine (or ¼ tsp salt)
2 tsp KIMPHAT Sesame Oil
1 ½ tsp KIMPHAT Sambal Oelek (optional)
1 tsp granulated sugar
42 dumpling wrappers (approx.)
Dipping Sauce
1 tbsp KIMPHAT Soy Sauce
1 tbsp Chinkiang vinegar or rice vinegar
1 tsp water
½ tsp granulated sugar
1 green onion, finely chopped
½ tsp KIMPHAT Sambel Oelek (optional)
Directions
1Filling: Place cabbage and salt in a food processor and pulse until finely chopped, 10 to 12 pulses (about 2 cups). Transfer to a fine-mesh sieve set over a bowl and let drain for 30 minutes. Using clean hands or a kitchen towel, squeeze and transfer to a large bowl.
2In the same food processor, combine pork, green onions, soy sauce, Shaoxing wine, sesame oil, sambal oelek (if using), ginger and sugar. Pulse until smooth and combined, about 5 seconds. Transfer to the cabbage bowl.
3Line a baking sheet with parchment paper. Place a small bowl of water on your work surface. Spoon a heaping 1 tsp of pork mixture into the centre of the dumpling wrapper; fold the dough over to line up the edges. Pinch and fold the edge into pleats to seal; press lightly to flatten the bottom. Place the dumpling seam side up on the prepared pan; cover it with a kitchen towel. Repeat with remaining wrappers and filling.
4Dipping Sauce: In a small bowl, combine soy sauce, vinegar, water, sugar, green onion and Sambal Oelek (if using).
5To fry dumplings: In a large nonstick skillet, heat 2 tsp vegetable oil over medium heat; arrange dumplings seam side up in the pan without touching them. Cook until the bottoms are light brown for about 1 minute. Pour in ½ cup water.
6Cover and reduce heat to medium-low; cook without turning until dumplings are translucent and almost no liquid remains, 5 to 6 minutes. Uncover and increase heat to medium; cook until no liquid remains and the pork is fully cooked, 2 to 4 minutes.
7Serve with dipping sauce.
Tips
1
- If you’re making the pork mixture ahead, add the salted and squeezed cabbage at the last minute to stop excess cabbage liquid from continually draining.
- The total time for this recipe includes draining, dumpling making, and cook time.
Disclaimer
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Personal Note
Personal Note