HOW TO MAKE DUMPLINGS
Ingredients:
For the dumpling wrappers:
2
● cups (250g) all-purpose flour
● 3/4 cup (180ml) warm water
● 1/4 teaspoon salt
For the pork filling:
● pound (450g) ground pork
1
● 1/2 cup finely chopped napa cabbage
● 1/4 cup chopped green onions
● 2 cloves garlic, minced
● 1 tablespoon ginger, minced
● 1 tablespoon soy sauce
● 1 tablespoon sesame oil
● 1 teaspoon salt
● 1/2 teaspoon white pepper
For cooking:
2
● tablespoons vegetable oil
● 1/2 cup (120ml) water (for pan-frying)
Instructions:
1. Prepare the dumpling wrappers:
○ In a large bowl, combine the flour and salt. Gradually add the warm water
while stirring with a fork or chopsticks until a shaggy dough forms.
○ Turn the dough onto a lightly floured surface and knead until smooth, about
5-7 minutes.
○ Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. Prepare the filling:
○ In a large bowl, combine the ground pork, napa cabbage, green onions,
garlic, ginger, soy sauce, sesame oil, salt, and white pepper. Mix until well
combined.
3. Shape the dumplings:
○ Divide the dough into two equal portions. Roll each portion into a log about 1
inch in diameter.
○ Cut each log into 12 equal pieces. Roll each piece into a ball, then flatten with
your palm.
○ On a lightly floured surface, roll each piece into a thin circle about 3 inches in
diameter.
○ P lace about 1 tablespoon of filling in the center of each wrapper. Fold the
wrapper in half to form a half-moon shape and pinch the edges to seal. You
can pleat the edges for a decorative finish.
4. Cook the dumplings:
○ Pan-frying (Potstickers):
1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over
medium-high heat.
2. Arrange the dumplings in the skillet in a single layer. Cook until the
bottoms are golden brown, about 2-3 minutes.
3. Add 1/4 cup of water to the skillet and cover immediately. Reduce the
heat to medium and cook until the water has evaporated, about 5-7
minutes.
4. Remove the lid and cook for another 1-2 minutes, until the bottoms
are crisp.
○ Boiling:
1. Bring a large pot of water to a boil. Add the dumplings in batches,
stirring gently to prevent sticking.
2. Cook for 6-8 minutes, or until the dumplings float to the surface and
the filling is cooked through.
3. Remove with a slotted spoon and drain well.
○ Steaming:
1. Line a steamer basket with parchment paper or cabbage leaves to
prevent sticking.
2. Arrange the dumplings in the steamer basket, leaving space between
them.
3. Steam over boiling water for 10-12 minutes, or until the filling is
cooked through.
. Serve:
5
○ Serve the dumplings hot with dipping sauce. A simple dipping sauce can be
made with equal parts soy sauce and rice vinegar, with optional additions of
minced garlic, ginger, and a dash of sesame oil.
