Juicy Chinese Cabbage and Pork Dumplings

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

Cooking Process

1. 
   Step 1 Detail

   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!

2. 
   Step 2 Detail

   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!

3. 
   Step 3 Detail

   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? 😊👀

4. 
   Step 4 Detail

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