Description
Delicious homemade dumplings filled with seasoned pork, napa cabbage, and aromatic spices, perfect for any occasion.
Ingredients
Scale
- 1 tsp white peppercorns
- 4 cloves garlic, minced
- 2 tablespoons chopped ginger (1-inch piece)
- 250g napa cabbage (3.5 cups chopped)
- 1/2 tsp table salt
- 1 lb (450g) ground pork (preferably not lean)
- 1 tsp toasted sesame oil
- 1 1/2 Tbsp soy sauce
- 1 1/2 tsp dashi powder (optional)
- 2 tsp sugar
- 1 Tbsp tapioca starch or cornstarch
- 1/2 cup chopped garlic chives or 3 finely chopped green onions
- 1 package dumpling wrappers (40–50 pieces)
- For dipping sauce (optional):
- 2 tsp rice vinegar
- 2 tsp soy sauce
- A pinch of sugar
- Drizzle of rayu or another chili oil
Instructions
- Prep the cabbage: Separate the white and green parts of napa cabbage leaves. Finely dice the white stems and chop the leaves separately.
- Make the paste: In a mortar and pestle, pound the white peppercorns until fine, then add minced garlic and ginger to form a fragrant paste.
- Cook cabbage: Heat a tablespoon of oil in a wok or skillet over medium heat. Add the garlic-ginger paste, sautéing for 2 minutes until fragrant.
- Sauté cabbage: Add the chopped napa cabbage stems and 1/4 tsp salt, cooking until soft (about 4-5 minutes). Add the greens and cook for another 2-3 minutes until wilted. Spread on a plate to cool.
- Mix filling: In a bowl, combine ground pork, remaining salt, soy sauce, dashi powder (if using), sesame oil, tapioca starch, and sugar. Knead until smooth (about 2 minutes).
- Combine cabbage and chives: Once the cabbage is cool, add it along with chopped garlic chives to the pork mixture. Mix gently until incorporated.
- Taste test: Take a small spoonful of filling and sauté it in a pan to taste test for seasoning before wrapping. Adjust if necessary.
- Wrap dumplings: Scoop about 1 1/2 Tbsp filling into a dumpling wrapper, sealing carefully. Pleat the edges for a decorative finish.
- Cook dumplings: Heat oil in a nonstick skillet over medium-high heat. Add dumplings, frying for 3-5 minutes until browned on the bottom.
- Steam them: Add 1/4 cup water to the skillet, cover, and steam for about 3-5 minutes until cooked through and meat reaches an internal temperature of 160°F. Serve crispy side up!
Notes
Use quality ingredients for the best flavor and make extra dumplings to freeze for later!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steaming and Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 dumpling
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg