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Pork and Cabbage Dumplings
This dish brings together the sweet tender flavor of ground pork with the crisp refreshing bite of finely shredded napa cabbage creating a perfect harmony inside soft dumpling skins. The balanced blend of light and dark soy sauce along with oyster sauce adds deep savory richness while sichuan peppercorns introduce a gentle spicy kick that […]
- Prep
- 36m
- Cook
- 1h
- Total
- 1h 36m
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pork and Cabbage Dumplings
| Ingredient | Amount |
|---|---|
| Pork (ground) | 500g |
| Napa cabbage | 1/2 head |
| Light soy sauce | 2 tbsp |
| Dark soy sauce | 1 tbsp |
| Scallions | 4 stalks |
| Salt | to taste |
| Oyster sauce | 1 tbsp |
| Sichuan peppercorns | 5 pcs |
| Ginger | 1 piece |
| Thirteen-spice powder | a pinch |
- Pork (ground)500g
- Napa cabbage1/2 head
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Scallions4 stalks
- Saltto taste
- Oyster sauce1 tbsp
- Sichuan peppercorns5 pcs
- Ginger1 piece
- Thirteen-spice powdera pinch
Cooking StepsHow to cook Pork and Cabbage Dumplings step by step
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Step 1Finely chop the napa cabbage, sprinkle with salt, and let it sit for a while to draw out moisture.
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Step 2To the ground pork, add minced ginger, chopped scallions (be generous with the scallions), thirteen-spice powder, salt, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, and 1 tbsp oyster sauce. If you dislike bits of ginger, ginger powder works too — but don’t skip it, as ginger is key to fragrant meat filling.
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Step 3Heat a little oil in a small pan and toast a few Sichuan peppercorns and a bay leaf in it.
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Step 4
Pour the fragrant hot oil (peppercorns and bay leaf removed) into the meat filling. Squeeze the excess water out of the salted cabbage and add it in. Mix everything thoroughly. For best results, refrigerate the filling for half a day — prep it at lunch and wrap in the evening.
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Step 5Place a spoonful of filling onto a store-bought dumpling wrapper. Seal the edges, then use the web of your hand (thumb–index finger pinch) to pleat the border.
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Step 6Repeat until all dumplings are wrapped.
-
Step 7Bring a pot of water to a boil, add a pinch of salt, and gently slide in the dumplings. Use a spatula to nudge them from the bottom so they don’t stick.
-
Step 8While the dumplings cook, make the garlic dip: crush garlic cloves with a rolling pin to make a coarse paste.
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Step 9Mix the garlic paste with a splash of cool boiled water, light soy sauce, and a drizzle of hot oil.
-
Step 10
Add chili oil and vinegar to the garlic sauce to taste. Serve alongside a bowl of dumpling broth — as the old saying goes, ‘original broth digests original food.’
-
Step 11Kids love these too!
Pork and Cabbage Dumplings
This dish brings together the sweet tender flavor of ground pork with the crisp refreshing bite of finely shredded napa cabbage creating a perfect harmony inside soft dumpling skins. The balanced blend of light and dark soy sauce along with oyster sauce adds deep savory richness while sichuan peppercorns introduce a gentle spicy kick that […]
Ingredients
- 500g Pork (ground)
- 1/2 head Napa cabbage
- 2 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 4 stalks Scallions
- to taste Salt
- 1 tbsp Oyster sauce
- 5 pcs Sichuan peppercorns
- 1 piece Ginger
- a pinch Thirteen-spice powder
Instructions
-
Finely chop the napa cabbage, sprinkle with salt, and let it sit for a while to draw out moisture.
-
To the ground pork, add minced ginger, chopped scallions (be generous with the scallions), thirteen-spice powder, salt, 1 tbsp dark soy sauce, 1 tbsp light soy sauce, and 1 tbsp oyster sauce. If you dislike bits of ginger, ginger powder works too — but don’t skip it, as ginger is key to fragrant meat filling.
-
Heat a little oil in a small pan and toast a few Sichuan peppercorns and a bay leaf in it.
-
Pour the fragrant hot oil (peppercorns and bay leaf removed) into the meat filling. Squeeze the excess water out of the salted cabbage and add it in. Mix everything thoroughly. For best results, refrigerate the filling for half a day — prep it at lunch and wrap in the evening.
-
Place a spoonful of filling onto a store-bought dumpling wrapper. Seal the edges, then use the web of your hand (thumb–index finger pinch) to pleat the border.
-
Repeat until all dumplings are wrapped.
-
Bring a pot of water to a boil, add a pinch of salt, and gently slide in the dumplings. Use a spatula to nudge them from the bottom so they don’t stick.
-
While the dumplings cook, make the garlic dip: crush garlic cloves with a rolling pin to make a coarse paste.
-
Mix the garlic paste with a splash of cool boiled water, light soy sauce, and a drizzle of hot oil.
-
Add chili oil and vinegar to the garlic sauce to taste. Serve alongside a bowl of dumpling broth — as the old saying goes, ‘original broth digests original food.’
-
Kids love these too!
