Fried Pork and Cabbage Dumplings that are tender, chewy, crisp, juicy, and delicious. And you don’t have to make the dumpling skin from scratch! We hope you enjoy this time-honoured dumpling recipe with your family and friends.
- Dumpling Skin
- 2½ cups Chinese cabbage, finely shredded
- ½ teaspoon salt
- 250g pork mince
- 1 tablespoon ginger, chopped finely
- ⅓ cup spring onions or Chinese chives, chopped
- ⅛ teaspoon ground white pepper
- ¼ cup chicken stock or water
- 1½ tablespoons light soy sauce
- 1 tablespoon Shaoxin wine
- 1 tablespoon vegetable oil
- 1½ tablespoons sesame oil
- 15g dried shitake mushrooms, soaked in water for 15 mins (stems removed and chopped)
- To make the dumpling filing, mix salt with cabbage and allow to sit for 15 minutes so salt can draw liquid out of the cabbage. Wash cabbage briefly before squeezing to remove as much liquid as possible. You should end up with a heaped ½ cup of cabbage. Mix together with remaining ingredients until everything is incorporated.
- To make dumplings, sprinkle dough with some plain flour and roll into sausages with a diameter the size of a 20cent coin. Cut into 1cm thick disks and flatten with the palm of your hand. Roll out to 1mm thick.
- Spoon a teaspoonful of the filling onto the centre of the dumpling skin. Fold over to enclose and crimp edges to seal (this will give the dumpling an attractive crescent shape and let it sit nicely).
- There are two ways you can cook these. Firstly, you can just boil them in plenty of salt water. When they float, allow them to cook for a further 10 seconds, then scoop out with a slotted spoon into a colander. If you want a crispy bottomed finish, position the dumplings neatly in a frypan filled with about 1cm of water and a dash of peanut oil. Cover and allow the dumplings to steam for about 8-10 minutes. When all the water evaporates, the little bit of oil that remains will help crisp up the bottom.
- Serve immediately with your favorite dipping sauce.