Juicy Chinese Cabbage and Pork Dumplings

Cooking StepsHow to cook Juicy Chinese Cabbage and Pork Dumplings step by step

Cooking Process

1. 
   Step 1

   Make the scallion-ginger water: Finely chop some scallions and ginger, steep in boiling water for about 10 minutes, then strain and let cool. Prepare the cabbage: Chop the Napa cabbage (not too fine), salt it and let sit for 20 minutes to draw out moisture, then squeeze the cabbage dry. Mix the filling: Add the scallion-ginger water to the ground pork in three batches, stirring vigorously each time. Then add black pepper, salt, chicken bouillon powder, thirteen-spice powder, light soy sauce, and dark soy sauce — always stirring in one direction. Fold in the squeezed-dry cabbage, then drizzle in sesame oil and the infused oil. Keep stirring in one direction until well combined. Filling prepared this way won’t weep even after refrigerating overnight!

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2. 
   Step 2

   Make the dumpling wrappers: Combine 500g flour with 1g salt, add 240g water, and mix with chopsticks into shaggy flakes. Knead into a dough, rest for 20 minutes, then knead again. Repeat the knead-and-rest cycle three times until the dough is smooth and glossy. Now you’re ready to roll out the wrappers!

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3. 
   Step 3

   This time I used store-bought wrappers for convenience — uniform in size, about 50 wrappers per 500g. These two boxes of finished dumplings weigh about 600g total. Selling for 18 yuan a box — any takers? 😊👀

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4. 
   Step 4

   One bite and the savory juices burst out — the filling is firm and tender, never dry. My little foodies can’t stop eating them! ~~

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