Chinese Pork Dumplings 豬肉白菜餃子 Filipino Cooks with Chinese Husband and Mom-in-Law | Cooking with Kurt

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey offers lower fat content while still being flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour increases fiber content.

Add 2 cups of all-purpose flour and 1 teaspoon of salt into a food processor and pulse a couple of times.

Slowly add 3/4 cup of boiling water and 1 teaspoon of sesame oil to the flour while pulsing until it forms a ball.

Reserve 1/4 cup of boiling water and add it one teaspoon at a time as needed until the dough comes together.

Sprinkle flour onto a clean surface and knead the dough for about 30 seconds to 1 minute until smooth and pliable.

Transfer the dough to a floured bowl, cover with plastic wrap, and let it rest at room temperature for 1 to 3 hours.

In a bowl, combine 3/4 pound of ground pork, 1/2 head of minced napa cabbage, 1 tablespoon of minced garlic, 2 teaspoons of minced ginger, 1/2 teaspoon of salt, 4 minced scallions, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice wine, 1 teaspoon of cornstarch, 1/2 teaspoon of ground pepper, 1 egg, and 2 tablespoons of minced cilantro. Mix thoroughly by hand and set aside.

Roll out the rested dough on a floured surface until it's about 1/8 inch thick, sprinkling flour on the dough to prevent sticking.

Use a 3.5-inch circular cookie cutter or glass to cut out circles from the dough.

Knead the leftover dough, roll it out again, and repeat cutting out more circles until all dough is used, making about 24 to 30 wrappers.

Take each wrapper, add about 1.5 tablespoons of filling in the center, and crimp the edges to seal tightly.

Place the dumplings on a floured plate and either cook them immediately or freeze for later use.

Fill a saucepan 3/4 full with water, wait for it to boil, then add the dumplings.

Boil the dumplings until they float, then continue boiling for 5 to 6 more minutes until the dough becomes transparent.

Transfer the cooked dumplings to a plate.

To pan-fry, coat a skillet with vegetable oil over medium-low heat and fry the dumplings for 3 minutes on one side until golden brown, then flip and fry for another 3 minutes on the other side.

Serve the dumplings with your favorite dipping sauce, such as soy sauce, vinegar, and sriracha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens