Pork and Cabbage Dumplings
Simple and classic pork and cabbage dumplings! Ground pork, napa cabbage, pantry seasonings, and dumpling wrappers. Make a lot and store the extra in the freezer. Boil, steam, or steam-fry the dumplings. Eat and enjoy ^_^
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Servings: 4 people
Ingredients
- 1 pound ground pork
- 1 pound napa cabbage
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ground white pepper
- ½ teaspoon salt
- ½ teaspoon sugar
- 50 pieces dumpling wrappers
Instructions
- Prepare the cabbage by chopping it into very small pieces. I like to first cut the cabbage into thin slices. and then cut across (perpendicular) into even smaller pieces. Place the cabbage into a colander. Add 1 teaspoon of salt. Place a shallow bowl underneath the colander (to catch all the liquid that will come out from the cabbage). Massage the cabbage with the salt and let sit for 10 minutes. In small batches, use your hand to squeeze out excess water from the cabbage. Squeeze well and tight. Repeat until you've done this with all the cabbage.
- Place the ground pork, prepared cabbage (as prepared in Step 1), soy sauce, sesame oil, white pepper, salt, and sugar in a large mixing bowl. Mix well so that all the ingredients are evenly combined.
- Prepare your dumpling wrapping station. You'll need:- A large tray or multiple plates to place the wrapped dumplings.- A small bowl of water. The water will be used to wet the edges of the dumpling wrappers.- A plate or flat, clean surface to fold the dumplings.- The large bowl with the prepared dumpling filling and a spoon to scoop the filling.
- Place 1 tablespoon of the filling on a single wrapper. Wet the edges of the wrapper. Gently fold and pleat (you can even fold them in the shape of wontons). Set aside.Repeat until you've used all the dumpling filling.
- To cook the dumplings, you can boil, steam, or steam-fry.To serve, dip in red vinegar or make a dumpling dipping sauce. Eat and enjoy!