Humble pork, green onion, and cabbage dumplings that taste great boiled served alongside a dipping sauce. A great dish to make and enjoy with others.
- 3 C. All-purpose flour
- 3/4 C. cold water
- Extra flour as needed during kneading
- 1 pound cabbage, finely chopped
- 1 teaspoon salt
- 1 pound ground pork
- 3 Tablespoons toasted sesame oil
- 3/4 teaspoon salt
- 1/4 teaspon pepper
- 4 bunches green onions, finely chopped
- 1/4 cup soy sauce
- 1 teaspoon honey or maple syrup
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons chili garlic sauce (or substitute sriracha to taste)
- 2 teaspoons finely chopped green onions
- Add water to flour in a large bowl. Knead into a smooth dough by hand or using a dough hook (about 5 minutes).
- Roll kneaded dough into a ball and cover with plastic wrap. Let sit about 1 hour (it helps make dough more pliable).
- Roll dough into a rope and cut into 48 pieces.
- Use a rolling pin to roll each piece into a thin circle.
- Finely chop cabbage by hand or in a food processor. Place in a medium bowl and toss with 1 teaspoon salt. Let sit for 10 minutes while you assemble the filling.
- In a large bowl, combine pork, sesame oil, salt, pepper, and green onions. After the salted cabbage has had a chance to release water, use your hands or a clean dish towel to squeeze out any remaining water. Add cabbage to the pork mixture and mix well (your hands work awesome for this!).
- Fill a small bowl with water. You can fold a lot of dumplings quickly when one person rolls out the wrapper, one scoops the filling into the wrappers and one or more people do the folding.
- Put 1/2 tablespoon of filling in the center of a wrapper. Lay them out on a clean work surface.
- For folding the dumpling- wet your finger and run it along the edge of the wrapper. Fold over the wrapper to make a triangle, pressing the edges to seal. You can leave it like that or take the extra step to make pleats (see video). Put wrapped dumplings on a cookie sheet.
- Fill a large pot (6 or 8 qt) 2/3 with water and bring to a boil. Add about 20 dumplings and stir the pot to prevent sticking. Bring it back to a boil, then add 1 cup cold water to stop the boiling process. When it comes to a boil again, repeat the process by adding another cup of water and bringing it to boil again. Scoop out the dumplings and drain in a colander, then put on a platter. When a few batches are done, we start eating and continue boiling more batches until it’s all cooked.
- Return water to a boil, put in another batch, and repeat the process until you’ve cooked all the dumplings. Serve with dipping sauce.
Dipping sauce: In a small bowl, combine soy sauce, honey, and vinegar. Stir until honey dissolves. Add remaining ingredients and mix well.
To make it even faster, substitute 2 packages of ready made wrappers for homemade ones, found in the frozen aisle of Asian markets.
The process of bringing it to a boil and then adding cold water helps keep the wrappers from breaking. The filling is fully cooked by the second boil.
Leftover wrappers can be sliced and fried in oil (I like avocado oil) to make won ton strips for salad. Leftover boiled dumplings can be fried in oil on medium-high heat.
You can freeze uncooked dumplings for 3 months. Boil directly from freezer, following directions above.
- Category: Dinner
- Method: Boil
- Cuisine: Chinese
- Serving Size: 10 dumplings