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Juicy Chinese Cabbage and Pork Dumplings
Kids absolutely love noodles, dumplings, wontons, and buns – anything made in China is a favorite for them. Those who enjoy our homegrown foods tend to grow up strong and healthy! A delicious Juicy Chinese Cabbage and Pork Dumplings recipe.
- Prep
- 54m
- Cook
- 1h 30m
- Total
- 2h 24m
- Servings
- 2
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Juicy Chinese Cabbage and Pork Dumplings
| Ingredient | Amount |
|---|---|
| pork (free-range) | 500 as needed |
| Napa cabbage | 700 as needed |
| scallion-ginger water | 80 as needed |
| oil (infused with scallion, star anise, and Sichuan peppercorn) | 40 as needed |
| sesame oil | 10 as needed |
| salt | 6 as needed |
| light soy sauce | 20 as needed |
| dark soy sauce | 10 as needed |
| black pepper | 1 as needed |
| chicken bouillon powder | 6 as needed |
| thirteen-spice powder | 2 as needed |
- pork (free-range)500 as needed
- Napa cabbage700 as needed
- scallion-ginger water80 as needed
- oil (infused with scallion, star anise, and Sichuan peppercorn)40 as needed
- sesame oil10 as needed
- salt6 as needed
- light soy sauce20 as needed
- dark soy sauce10 as needed
- black pepper1 as needed
- chicken bouillon powder6 as needed
- thirteen-spice powder2 as needed
Cooking StepsHow to cook Juicy Chinese Cabbage and Pork Dumplings step by step
-
Step 1Make 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!
-
Step 2Make 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!
-
Step 3This 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? 😊👀
-
Step 4One bite and the savory juices burst out — the filling is firm and tender, never dry. My little foodies can’t stop eating them! ~~
Juicy Chinese Cabbage and Pork Dumplings
Kids absolutely love noodles, dumplings, wontons, and buns – anything made in China is a favorite for them. Those who enjoy our homegrown foods tend to grow up strong and healthy! A delicious Juicy Chinese Cabbage and Pork Dumplings recipe.
Ingredients
- 500 as needed pork (free-range)
- 700 as needed Napa cabbage
- 80 as needed scallion-ginger water
- 40 as needed oil (infused with scallion, star anise, and Sichuan peppercorn)
- 10 as needed sesame oil
- 6 as needed salt
- 20 as needed light soy sauce
- 10 as needed dark soy sauce
- 1 as needed black pepper
- 6 as needed chicken bouillon powder
- 2 as needed thirteen-spice powder
Instructions
-
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!
-
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!
-
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? 😊👀
-
One bite and the savory juices burst out — the filling is firm and tender, never dry. My little foodies can’t stop eating them! ~~
