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Chinese Dumplings Recipe

Chinese Dumplings Recipe

iamwinfred
These classic Chinese dumplings feature a savory, juicy pork and napa cabbage filling wrapped in a soft, handmade dough and pan-fried to a golden, crispy finish. Using the traditional potsticker method, each dumpling gets a satisfying crunch on the bottom and a tender, steamed top, making them just as good as anything you'd find at a dim sum restaurant. They're freezer-friendly, endlessly customizable, and once you get the folding technique down, surprisingly fun to make from scratch.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Chinese
Servings 40 dumplings
Calories 220 kcal

Equipment

  • Large mixing bowls At least 2 needed
  • Rolling Pin A tapered Chinese-style rolling pin is ideal for shaping wrappers
  • Round cookie cutter or glass About 3.5 inches in diameter
  • Large non-stick skillet with tight-fitting lid Essential for the pan-fry and steam method
  • Chef's knife and cutting board
  • Fine mesh strainer or colander For draining salted cabbage
  • Clean kitchen towel or cheesecloth For wringing out moisture from cabbage
  • Baking sheet lined with parchment paper For resting finished dumplings before cooking
  • Small bowl of water For sealing the dumpling wrappers
  • Fork or chopsticks For mixing the filling
  • Bamboo steamer basket (optional) For steaming dumplings instead of pan-frying

Ingredients
  

For the Dough

  • 2 cups all-purpose flour 250g, plus more for dusting
  • 3/4 cup just-boiled hot water 180ml

For the Filling

  • 1 lb ground pork 450g, preferably 20% fat for juiciness
  • 2 cups napa cabbage 200g, finely shredded
  • 1 tsp salt For salting the cabbage
  • 3 green onions (scallions) Finely chopped
  • 1 tbsp fresh ginger Finely minced or grated
  • 3 cloves garlic Minced
  • 2 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine Or substitute dry sherry
  • 1 tbsp sesame oil Toasted sesame oil preferred
  • 1 tsp white sugar
  • 1/2 tsp white pepper
  • 1 egg Lightly beaten

For Pan-Frying

  • 2 tbsp neutral oil Vegetable or canola oil
  • 1/3 cup water 80ml, for steaming in the pan

For the Dipping Sauce

  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili oil Optional, for heat
  • 1/2 tsp sesame oil For the dipping sauce
  • 1 tsp sugar For the dipping sauce

Instructions
 

  • Toss the shredded napa cabbage with 1 teaspoon of salt in a large bowl and let it sit for 10 to 15 minutes. Then squeeze out as much liquid as possible by wringing the cabbage in a clean kitchen towel until it is very dry.
  • Pour just-boiled hot water into the flour while stirring, then knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Cover and rest for at least 30 minutes.
  • Combine the ground pork, drained cabbage, green onions, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and beaten egg in a large bowl. Stir vigorously in one direction for 2 to 3 minutes until cohesive and well combined.
  • Divide the rested dough into two logs, then cut each into about 20 equal pieces. Roll each piece into a thin circle about 3.5 to 4 inches in diameter, applying more pressure on the edges so they are slightly thinner than the center.
  • Place about 1 teaspoon of filling in the center of each wrapper, moisten the edge with water, and fold the dough over to enclose the filling. Pleat and press the edge firmly to seal, creating 4 to 6 pleats per dumpling.
  • Heat oil in a large non-stick skillet over medium-high heat, place dumplings flat-side down, and fry undisturbed for 2 to 3 minutes until the bottoms are golden. Add 1/3 cup water, cover immediately, and steam over medium heat for 6 to 8 minutes until cooked through.
  • Remove the lid and let any remaining moisture evaporate for 1 to 2 minutes to re-crisp the bottoms. Serve immediately, golden-side up, with the dipping sauce.
  • Whisk together the soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Stir in chili oil if desired and serve alongside the dumplings.

Notes

  • Don't skip salting and draining the cabbage. Excess moisture is the number one cause of soggy or burst dumplings.
  • Use ground pork with about 20% fat content. Lean pork produces a dry, dense filling that lacks juiciness.
  • Let the dough rest for a full 30 minutes after kneading. This relaxes the gluten and makes rolling out the wrappers much easier.
  • Keep rolled wrappers covered with a damp cloth at all times to prevent them from drying out and cracking.
  • Seal each dumpling tightly by running a moistened fingertip along the full edge of the wrapper before pressing closed.
  • To freeze raw dumplings, arrange in a single layer on a parchment-lined baking sheet and freeze solid before transferring to a zip-lock bag. Store for up to 3 months and cook directly from frozen, adding 2 to 3 extra minutes.
  • Store-bought round gyoza or dumpling wrappers can be used instead of homemade dough to save time. Look for them in the refrigerated section of Asian grocery stores.
  • To steam instead of pan-fry, place dumplings in a bamboo steamer lined with parchment over boiling water and steam for 10 to 12 minutes.
  • The dough and filling can both be made up to 24 hours ahead and stored separately in the refrigerator. Bring the dough to room temperature for 15 to 20 minutes before rolling.
  • Mixing the filling in one direction helps develop the pork protein, giving the filling a springy, cohesive texture rather than a crumbly one.

Nutrition

Serving: 4dumplingsCalories: 220kcalCarbohydrates: 22gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 480mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 8mgCalcium: 3mgIron: 10mg
Keyword chinese dumplings, dumpling recipe, homemade dumplings, pork dumplings, potstickers
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