The Best Pork Cabbage Dumplings
Pork Cabbage Dumplings. Crispy, savoury, meaty potstickers packed with a deliciously seasoned ground pork and cabbage with garlic and ginger. These dumplings are the best dumplings ever and they are easy to make with store bought dumpling wrappers!
Ingredients
- 454 grams dumpling wrappers (store-bought)
- 1/2 cup water (for cooking dumplings)
- 1 tbsp oil (for frying one batch (about 12 dumplings) )
- 1 tsp salt (to drain cabbage of excess liquid)
- 1 lb ground pork
- 4 cups Napa cabbage (finely chopped)
- 2.5 tbsp regular soy sauce (not light or dark soy sauce!)
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp garlic (minced)
- 1 tsp ginger (grated)
- ½ tbsp white granulated sugar
- 1/2 tsp chicken powder
- 1/4 tsp white pepper
- 2 tbsp regular soy sauce (not light or dark soy sauce!)
- 2 tbsp Chinese black vinegar (Chinese kind)
- 1 tsp sesame oil
- 1 tbsp Chinese Chili oil
Directions
- 1
Chop cabbage finely. Transfer cabbage to a bowl. Add salt and massage into leaves. Let it sit for 10 minutes to drain excess water. Rinse cabbage of 1 tsp salt with cold water. Then transfer cabbage to a clean towel and squeeze out excess water as best you can.
- 2
Combine ground pork with filling ingredients as listed above.
- 3
Mix in one direction until the filling becomes a paste. The meat should be broken down and sticky, about 4 minutes. Optional tip: Take a 1 tbsp of the filling and pan fry or microwave for 60 seconds until cooked. Taste the filling and if needed, adjust the raw filling by adding more seasoning as you desire.
- 4
Fill a small bowl of water and have it nearby.
- 5
In a non-stick pan set over medium heat, add oil into your pan. Once oil is hot, add dumplings bottom side down in batches. Do not overcrowd the pan. Allow the bottoms to fry for 30 seconds. Then pour ½ cup water into the pan and cover with a lid. Allow the dumplings to cook covered for at least 7 minutes and avoid moving them.
- 6
Mix together ingredients for dip as listed above to serve with dumplings.