I have had a many dumplings in my life, but I never, ever attempted to make them at home. They look waay too difficult to make, and I am not a patient person when it comes to finnicky.. things. These pork and cabbage dumplings were fantastic, after they were made. Soft and chewy, with just the right amount of filling and seasoning – but damn, they were a bugger to make.
Now don’t go running off just yet – after a dozen or so dumplings, it got easier. I googled “How to pleat a dumpling” and there were many videos and step by step instructions on the web. So look at those before.. it will lessen the stress!
After they were all made, I froze whatever fresh ones we were not going to eat. They will make a great appy at this years Christmas eve party.. So, if you are ready to make these delicious dumplings, check out the recipe below, and enjoy.
What you will need:
- 48 dumpling wrappers
- 1/2 head savoy cabbage; shredded and chopped fine
- 1 lbs. ground pork
- 4 green onions; diced
- 1 Tbsp. garlic; minced
- 1 tsp. fresh ginger; grated
- 1 1/2 tsp. sugar
- 2 1/2 tsp. salt
- 1 tsp pepper
- 1/4 cup water + water for sealing
- 1 Tbsp oil
Place finely shredded cabbage into a clean bowl. Sprinkle 1 1/2 tsp onto the cabbage, stir and let sit for 10 minutes.
Remove cabbage from the bowl and place onto a clean tea towel (or cheesecloth) and squeeze the remaining liquid from the mixture, and discard the liquid.
Using a clean bowl, combine the cabbage, pork, green onions, garlic, ginger and sugar. Toss in the remaining salt and pepper. Use your hands to mix the filling. You want a smooth consistency.
Line a baking sheet with parchment paper and set aside.
Take a wrapper and hold it in your palm, add 1 Tbsp. of the meat mixture to the center. Use your finger to lightly moisten just the edge of the wrapper. *I found doing just half of the wrapper worked great.
Carefully closing the wrapper, you want to pleat the top until the dumpling is sealed. *Youtube it!*
Repeat until ALL THE DUMPLINGS are done.
You can cook these right away, or freeze them on the baking sheet and then transferring them to a freezer bag.
To cook: Super simple
I used a non stick pan, and heated some oil over medium high heat. I added 5 or 6 dumplings to the pan and fried for about 2 minutes. You want a nice golden bottom.
Add in 1/4 cup of water and cover with a tight fitting lid for about 3 minutes. Remove lid and allow the bottoms to crisp slightly more.
Serve warm with your favorite dipping sauce.
**You can cook these from frozen as well. Cook the same but adjust cooking time by 1-2 minutes.
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