How to make chinese pork dumplings

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.

Chop 4 cups of Nappa cabbage and place it in a deep bowl with 1 tablespoon of salt. Let it sit for about 30 minutes to draw out excess liquid.

After 30 minutes, use a cheesecloth or paper towel to wring out any excess water from the Nappa cabbage.

In a bowl, combine the ground pork, minced ginger, minced garlic, light soy sauce, sesame oil, baking soda, corn starch, salt, and white pepper. Mix well and let it marinate for at least 30 minutes.

In a separate bowl, mix 8 cups of all-purpose flour with 1 teaspoon of salt. Gradually add hot water, about 1/4 cup at a time, while mixing with chopsticks until a dough forms.

Knead the dough with your hands until it comes together, being careful not to over-knead it. Cover with a damp paper towel and let it rest for about 1 hour.

After resting, knead the dough slightly and divide it into sections. Keep the remaining dough covered to prevent it from drying out.

Take a section of dough and roll it into a long log. Cut off small pieces to form dumpling wrappers.

Flatten each piece of dough in your hands, then use a rolling pin to roll it into a circle, ensuring the edges are thinner than the center.

Place about a teaspoon of filling in the center of each wrapper. Fold the dough over the filling and pinch the edges to seal tightly, creating pleats if desired.

Repeat the process until all wrappers and filling are used up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens