Ingredients
Dumplings
- 4 cups finely chopped Napa cabbage about 12 ounces
- 1 teaspoon kosher salt
- 1 pound ground pork
- 3 scallions finely chopped
- 1 tablespoon fresh ginger finely grated
- 2 cloves garlic minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon Shaoxing wine or dry sherry optional
- 1/4 teaspoon ground white pepper
- 30 round dumpling wrappers keep covered while working
- water for sealing
Dipping sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Chinese black vinegar or rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crisp optional
Equipment
- 1 bamboo or metal steamer with a tight-fitting lid
- 1 large mixing bowl
- 1 fine-mesh strainer
- 1 Instant-read thermometer recommended
- 1 parchment steamer liner or cabbage leaves
Instructions
Method
- Toss the chopped cabbage with the salt and let it stand for 10 minutes. Squeeze it firmly in a clean kitchen towel or press it in a fine-mesh strainer to remove as much liquid as possible.
- Combine the drained cabbage, pork, scallions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, and white pepper. Stir in one direction until the mixture looks sticky and cohesive.
- Place about 2 teaspoons filling in the center of a wrapper. Moisten the edge with water, fold into a half-moon, and press firmly to seal. Add simple pleats if you like, but a tight seal matters more than perfect folds. Keep finished dumplings covered.
- Bring 1 to 2 inches of water to a steady simmer. Line the steamer with perforated parchment or cabbage leaves and arrange dumplings at least 1/2 inch apart.
- Cover and steam in batches for 10 to 12 minutes, keeping the water below the steamer basket. Check a center dumpling with an instant-read thermometer; the pork filling should reach 160°F (71°C).
- Stir together the dipping sauce ingredients and serve the dumplings hot.
Nutrition
Serving: 1 dumpling (1/30 batch)Calories: 72kcalCarbohydrates: 7gProtein: 4gFat: 3gSaturated Fat: 1gCholesterol: 11mgSodium: 160mgPotassium: 70mgFiber: 1gSugar: 1g
Video
Notes
Freeze uncooked dumplings in a single layer until firm, then transfer to an airtight container for up to 2 months. Steam from frozen, adding about 3 to 5 minutes, and verify the pork reaches 160°F (71°C). Nutrition is an estimate per dumpling without dipping sauce.
