Juicy Cabbage Dumplings
Master the art of juicy, restaurant-style cabbage dumplings at home! Featuring a clever moisture-control trick and the perfect pork-to-wombok ratio, these dumplings are delightfully savory, tender, and fun to fold.
Equipment
- Large Mixing Bowl
- Bamboo steamer or frying pan
Ingredients
- 180 g finely chopped wombok cabbage
- 1 tsp sea salt flakes
- 500 g minced ground pork
- 2 finely chopped spring onions
- 1 tsp freshly minced garlic
- 1 tsp freshly minced ginger
- 2 tbsp tamari or all-purpose soy sauce
- 1 tbsp sesame oil
- 1 tbsp Shoaxing wine
- 0.5 tsp chicken stock powder
- 0.25 tsp freshly cracked black pepper
- 2 packets dumpling wrappers
Instructions
Prep the Cabbage and Mix the Filling
- Place the finely chopped wombok cabbage and sea salt flakes in a large bowl, then toss well so the salt touches every bit of cabbage. Let it sit for 10 to 15 minutes to draw out moisture. Squeeze the cabbage firmly with clean hands, then dab it dry with a clean tea towel or paper towel until it feels much less wet.
- Transfer the dried cabbage to a large bowl with the minced ground pork, spring onions, garlic, ginger, tamari or all-purpose soy sauce, sesame oil, Shoaxing wine, chicken stock powder, and black pepper. If using, add 2 to 3 tablespoons of highly gelatinous, chilled chicken bone broth. Mix with your hands or a spoon in one direction until the filling looks sticky, glossy, and cohesive rather than loose.
Set Up and Fill the Wrappers
- Arrange a wrapping station before you begin. Line your work surface with baking paper, set out a small dish of water, and keep a plate nearby for the finished dumplings.
- Lay out the dumpling wrappers and work with one at a time. Spoon 1 teaspoon of filling into the center of each one, then gently flatten the mound with the back of the spoon so it sits neatly. Resist the urge to overfill.
- Dip a finger in water and trace the edge of the wrapper to help it seal. Fold it into a half-moon, then use a simple pleating technique to make 4 to 5 pleats, pressing firmly. Place each finished dumpling on the plate and cover it with a damp paper towel.
Cook the Dumplings
- For boiled dumplings: Bring a large pot of water to a boil and cook in batches. Stir gently. Once they float, let them cook for another 2 to 3 minutes before draining.
- For steamed dumplings: Line a bamboo or metal steamer with baking paper and poke a few holes in it. Arrange the dumplings with a little space between them, cover, and steam over boiling water for 10 to 12 minutes until the wrappers are glossy and the filling is cooked through.
- For pan-fried dumplings: Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Set the dumplings flat-side down and cook for 2 to 3 minutes until the bottoms are golden brown. Add 80ml water, cover right away, and let them steam for 5 to 6 minutes. Uncover and cook for another 1 to 2 minutes so the bottoms become crisp again.
Notes
Moisture Control: Always salt and squeeze your cabbage thoroughly before mixing it into the meat. Skipping this step leads to excess water releasing during cooking, resulting in soggy wrappers.
Mixing Technique: Stir the pork filling vigorously in one continuous direction for about 5 minutes. This develops the myosin protein network, ensuring the filling is springy and cohesive rather than crumbly.
Dough Care: Always keep both your unused dumpling wrappers and your finished, uncooked dumplings covered with a damp paper towel. Air exposure dries out the dough quickly and causes cracking.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.