How to Make Pork Dumplings At Home | It’s Fine | Food52

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, while turkey is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: potato dough

Whole wheat offers more fiber; potato dough can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier; vegetable oil is cost-effective.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake; tamari is often less expensive.

Chop half a head of nappa cabbage.

Salt the chopped cabbage generously and massage it in to sweat out the water.

Drain the water from the cabbage and roll it in a tea towel to remove excess moisture.

Add the ground pork to a bowl.

Chop Chinese chives and add them to the bowl with the pork.

Add brown sugar, finely chopped ginger, chopped garlic, sesame oil, and chicken stock to the bowl.

Add the drained cabbage to the bowl.

Mix all ingredients together by hand until well combined.

Take a dumpling wrapper and fold it in half to create a pocket.

Make three folds on one side towards the center and three folds on the other side towards the center to seal the dumpling.

Repeat the folding process for all dumplings until the filling is used up.

Prepare a pot of boiling water and a bamboo steamer.

Place parchment paper in the bamboo steamer and arrange the dumplings inside without touching.

Cover the steamer and steam the dumplings for 10 minutes.

Remove the lid and check the dumplings for doneness; they should look cooked through and smell good.

Prepare a dipping sauce with Chinese vinegar, chili oil, sesame seeds, soy sauce, and scallions.

Taste the sauce and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens