Cabbage Dumplings
Ingredients
- 2 cups green cabbage finely shredded
- 1 tsp kosher salt for salting cabbage
- 3/4 lb ground pork 80/20 lean-to-fat ratio preferred
- 3 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 2 tbsp soy sauce low-sodium
- 1 tbsp sesame oil toasted
- 2 scallions (finely sliced)
- 1 tsp white pepper
- 1 tsp rice wine or dry sherry optional but recommended
- 36 round dumpling wrappers store-bought, about 3.5-inch diameter
- 2 tbsp neutral oil such as avocado or vegetable oil, divided
- 1/3 cup water for steaming, divided across batches
- 3 tbsp soy sauce low-sodium
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil or chili crisp optional, to taste
- 1 tsp fresh ginger grated, optional
Instructions
- Finely shred the green cabbage and place it in a large bowl. Toss with 1 teaspoon of kosher salt and let sit for 10 minutes. The salt will draw out excess moisture.
- Transfer the salted cabbage to a clean kitchen towel or several layers of cheesecloth and wring out as much liquid as possible. The cabbage should feel dry and compact. Set aside.
- In a large mixing bowl, combine the ground pork, squeezed cabbage, minced garlic, grated ginger, soy sauce, sesame oil, sliced scallions, white pepper, and rice wine if using.
- Mix thoroughly with your hands or a fork until the mixture is uniform and slightly sticky. The filling should hold together when pressed. Taste a small cooked piece (microwave for 20 seconds) and adjust seasoning if needed.
- Set up your folding station: dumpling wrappers, a small bowl of water, a lined baking sheet, and the filling.
- Place one wrapper on a clean surface. Spoon about 1 tablespoon of filling into the center, leaving a 1/2-inch border around the edge.
- Dip your finger in water and run it around the entire edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape.
- Press the edges firmly together at the center point, then create 3 to 4 small pleats along the front edge, pressing each pleat firmly against the flat back edge to seal. Place sealed-side up on the baking sheet. Repeat with remaining wrappers and filling.
- Heat 1 tablespoon of neutral oil in a large non-stick or well-seasoned skillet over medium-high heat until shimmering.
- Arrange dumplings flat-side down in the pan in a single layer with about 1 inch of space between them. Do not overcrowd — work in batches if needed. Cook undisturbed for 2 to 3 minutes until the bottoms are deep golden brown.
- Carefully pour about 3 tablespoons of water into the pan (it will splatter — use a lid as a shield) and immediately cover with a tight-fitting lid. Steam for 3 to 4 minutes until the water is mostly absorbed and the wrappers look translucent and cooked through.
- Remove the lid and cook for an additional 30 to 60 seconds to evaporate any remaining water and re-crisp the bottoms. Slide a spatula gently under each dumpling to loosen and transfer to a serving plate, golden-side up.
- Whisk together soy sauce, rice vinegar, sesame oil, and chili oil in a small bowl. Add grated ginger if desired.
- Serve dumplings immediately, golden-side up, with the dipping sauce on the side. Garnish with extra sliced scallions and sesame seeds if desired.
Notes
Freezer instructions: Arrange uncooked folded dumplings in a single layer on a parchment-lined baking sheet. Freeze for 2 hours until solid, then transfer to a zip-top freezer bag. Cook from frozen — no thawing needed, just add 2 extra minutes to the steaming step. Storage: Cooked dumplings keep in the fridge in an airtight container for up to 3 days. Re-crisp in a lightly oiled skillet over medium heat for 2 to 3 minutes. Vegetarian option: Substitute pork with a mix of pressed crumbled firm tofu, finely chopped shiitake mushrooms, and soaked glass noodles.