This post may contain affiliate links. Please read our disclosure policy.
These tasty bites are perfect as an appetizer or as the main dish! Whichever way you decide to serve them up, you’ll be asking for one more, and more, and yes, one more please!
Ahhhhhh! These right here, along with meatballs, are always a HIT at our household gatherings! These perfect, two-bite dumplings are usually served with hoisin sauce, soya sauce, sriracha sauce, red chili flakes, green onions and/or sesame seeds! It’s all up to you and your preference, but it’s definitely worth a try!
Table of Contents
Variations & Recipe Notes
Vegetarians – As always, I never want to leave my vegetarians out of all the goodness. This recipe is great if you sub the ground pork for an egg (you can scramble it prior), tofu, red and green cabbage, leeks, carrots, and mushrooms!
Skip the Frying – If you have a steamer basket, you can line with parchment paper and steam over simmering water until done.
Tips – Once the bottoms of the dumplings are golden-brown, add water to the pan and cover immediately. You want enough water to steam the dumpling, leaving them still crispy, not boiled. If you decide to half the batch of dumplings, you can freeze the unused portion in an air-tight Ziploc bag or container!
Pork & Chinese Cabbage Dumplings
Ingredients
- 2 cups Napa Cabbage
- 1 lb Ground Pork
- ½ cup Green Onion
- 2 tsps Ginger
- 1 tbsp Garlic
- ¼ tsp Black Pepper
- Pinch of Salt to taste
- 2 tbsps Soya Sauce
- 1 tbsp Sesame Oil
- Cooking Oil
- Wonton/ Dumpling Wrapper I used the circular shape
Instructions
- Combine the Napa cabbage, ground pork, green onions, ginger, garlic, soya sauce, sesame seed oil, black pepper, and pinch of salt into a mixing bowl until fully combined. I would suggest using your hand with a glove – it’s just easier!
- Arrange your dumpling making station by setting a small bowl of water, the mixing bowl of filling, and a parchment-lined baking sheet close by.
- Moisten the edges of each dumpling wrapper with water and place 1 heaping teaspoon of filling onto each. Fold edges over to form a dumpling – the aim is to simply have the filling sealed in. However, if you want to learn how to fold dumplings, check this video out!
- Repeat until all wrappers and filling is done. Set aside on parchment-lined paper.
- In a non-stick pan, heat up some oil. When the oil is ready, lower heat to medium-high, and arrange dumplings in the pan – close together but not touching.
- Cook until golden brown at the bottom. Keep your eye on it. Stove temperatures vary.
- Add approximately 3 tbsps of water to the pan but be careful as the water will immediately begin to sizzle and steam.
- Cover the pan and lower the heat. The dumplings should cook within 6-8 minutes of steaming.
- When the dumplings are finished cooking, transfer from the pan to a plate. The wrappers should appear translucent and noodle-like.
- Serve with soya sauce, sriracha sauce, green onions and red chili flakes etc. Enjoy!
