KitchenFor a crowd
Pork and napa cabbage dumplings
The northern classic for Start of Winter, the Winter Solstice and New Year's Eve. A juicy filling and a simple fold anyone can learn.
Dumplings are a group activity. One person rolls or hands out wrappers, everyone else folds, and someone keeps the water boiling. Store-bought wrappers are completely normal.
Folded into crescents, they're said to look like old gold and silver ingots (元宝), which is one reason they're eaten at New Year. Some families hide a clean coin in one; whoever finds it gets the luck.
Ingredients
Amounts in the steps are for 6 servings.
Tools
- Large pot
- Slotted spoon
- Small dumpling rolling pin (if making wrappers)
Steps
Toss the chopped cabbage with the salt and let it sit for 15 minutes.
Squeeze out as much water from the cabbage as you can, by the handful or in a clean towel. This keeps the filling from going soggy.
In a large bowl, add the soy sauce, Shaoxing wine, ginger, white pepper and water to the pork a little at a time, stirring hard in one direction for 2–3 minutes until the meat turns sticky and pale. Stirring one way helps the meat absorb the liquid, which keeps the filling juicy.
Fold in the cabbage, scallions and sesame oil. Fry or microwave a teaspoon of filling, taste it, and adjust the salt.
Put about 1 tablespoon of filling in the middle of a wrapper. Wet half the edge with water, fold into a half-moon and pinch shut. That's enough to hold. For the classic look, make 3–4 small pleats along one side, pressing each against the flat side.
Bring a big pot of water to a rolling boil. Add 15–20 dumplings and stir gently so they don't stick.
When the water returns to a boil, add ½ cup (120 ml) cold water. Do this three times in all. After the third boil, when they float and look puffed, cut one open: the filling should be cooked through with no pink. Usually 8–10 minutes.
Lift them out with a slotted spoon and serve with black vinegar, plus chili oil or garlic if you like. Repeat with the next batch.
Good to know
- Three times cold water
- Adding cold water each time it boils (点水 diǎn shuǐ) cooks the filling through without bursting the wrappers.
- Freezing
- Freeze uncooked dumplings on a floured tray so they don't touch, then bag them. Cook from frozen and add 2 minutes.
- Pan-fried
- For potstickers, fry the bottoms in oil, add ⅓ cup (80 ml) water, cover and steam until it's gone, then let the bottoms crisp.
Ask your grandparents
- What filling did your family make most?
- Did anyone hide a coin in one at New Year?
- Who folded the best ones?