How to Make Traditional Chinese Dumplings At Home For Lunar New Year | F&W Cooks | Food & Wine

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour is often cheaper.

Pour ground pork into a bowl.

Chop napa cabbage roughly, sprinkle with salt, and remove excess liquid.

Grate ginger and add to the bowl.

Add chopped scallions and minced garlic to the mixture.

Mix all ingredients by hand until well combined.

Wet the edges of a dumpling wrapper with water.

Take about a tablespoon of filling and place it in the center of the wrapper.

Fold the edges together to seal the dumpling.

Optionally, create decorative folds like a ribbon or a pleated design.

Seal the dumpling firmly to prevent filling from escaping.

Heat a wok and add a little oil.

Place dumplings in the wok on their sides and let them crisp up.

Pour in enough water to reach a quarter of the height of the dumplings and cover the pot.

Let simmer for 4-5 minutes until bottoms are crispy and filling is cooked through.

Line a steamer with napa cabbage and place about 12 dumplings inside.

Steam dumplings for 5-6 minutes until translucent.

Prepare a dipping sauce with equal parts soy sauce, sesame oil, and rice vinegar, and sprinkle with sesame seeds.

Once the bottoms of the dumplings are brown, flip them onto a plate to serve.

Check steamed dumplings for translucency and doneness.

Boil dumplings in steamer water, ensuring no cracks in the wrappers.

Cook boiled dumplings for 4-5 minutes, adding water as needed for moisture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens