How to Make the PERFECT Dumplings for Chinese New Year!

ground pork

🥗Healthier: ground chicken

💰Cheaper: tofu

Tofu provides a plant-based option and is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile, while vegetable oil is budget-friendly.

cabbage

🥗Healthier: bok choy

💰Cheaper: lettuce

Bok choy adds nutritional value, while lettuce is a low-cost substitute.

Infuse warm water with Sichuan peppercorns, scallions, and ginger for about 15 minutes, then remove the aromatics.

In a large mixing bowl, combine ground pork, salt, white pepper, soy sauce, dark soy sauce, oyster sauce, Shing wine, and corn starch.

Pour in half of the infused water and mix well, then add the rest of the infused water and mix again.

In another mixing bowl, combine cabbage, scallions, and oil to seal in the juices.

Prepare dumpling wrappers, brushing a ring of water around each wrapper.

Add about 2 teaspoons of filling in the center of each wrapper and pinch the edges together to seal.

Bring a large pot of water to a boil over high heat.

Add the dumplings to the boiling water, stirring gently to prevent sticking.

Cover the pot and add 1.5 cups of water in three increments, bringing it back to a boil each time, cooking for a total of about 8 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens