Pork And Cabbage Dumplings
This recipe is a great place to start your dumpling journey! Pork and cabbage is a fundamental filling that many people have use for a very long time. Make sure to add your own twist to this filling once you become more comfortable with making dumplings at home.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 1 package
dumpling wrappers - 400 grams pork (~1 pound) optional: pork beef 50/50 mix
- 500 grams napa cabbage, chopped (~1 small head)
- 1½ teaspoon salt
- 3 stalks green onions, chopped
- 2 teaspoon grated ginger
- 3 tablespoon minced garlic
- 2 teaspoon sesame oil
- 2 tablespoon soy sauce
- 1 cube chicken boullion
- 1 large egg
Instructions
Make Filling
- Put chopped napa cabbage and salt in a bowl and mix until combined
- Set cabbage aside for 10 minutes, then squeeze all the water out of the cabbage and put the cabbage in a different large bowl
- In the bowl with the squeezed cabbage, add meat, green onions, ginger, garlic, soy sauce, sesame oil, and break up chicken bouillon to powder, then add the egg
- With one hand, stir the filling in one direction steadily for one minute nonstop
- Optional: Place in fridge for one day
Assemble Dumpling
- Take a dumpling wrapper and place some of the filling on the center of the wrapper
- Wet the edges of dumpling wrapper and fold the wrapper over the filling to make a dumpling
- Close the dumpling by pinching the edges