Authentic Chinese Dumplings
Classic homemade dumplings with juicy pork and vegetable filling, wrapped in thin dough.
40 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 3/4 cup water
- 1/2 lb ground pork
- 1 cup finely chopped cabbage
- 2 green onions, minced
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
Nutrition Facts
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Instructions
Make the dough: Mix flour and water in a bowl until a shaggy dough forms. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
Prepare filling: Combine pork, cabbage, green onions, ginger, garlic, soy sauce, sesame oil, salt, and pepper in a bowl. Mix vigorously until sticky.
Roll dough: Divide dough into 4 pieces. Roll each into a long rope and cut into 20 pieces. Flatten each piece into a thin circle with a rolling pin.
Fill dumplings: Place 1 tsp filling in center of each wrapper. Fold in half and pleat edges tightly to seal.
Cook dumplings: Bring large pot of water to boil. Add dumplings in batches. When they float, add 1/2 cup cold water. Repeat twice, then cook 2 more minutes.
Serve: Remove with slotted spoon. Serve hot with soy-vinegar dipping sauce (mix 3 parts soy sauce with 1 part vinegar and chili oil).
Chef's Tips
- Dough Consistency: The dough should be soft but not sticky. Add more flour if too wet, or water if too dry.
- Filling Tip: Squeeze excess water from cabbage to prevent soggy dumplings.
- Freezing: Arrange uncooked dumplings on a tray to freeze, then transfer to bags. Cook from frozen, adding 2 extra minutes.
- Cooking Methods: Can also pan-fry (potstickers) or steam for variety.
- Wrapper Alternative: Use store-bought dumpling wrappers to save time.
- Folding Technique: Start with simple half-moon shape before attempting pleats.
