Homemade Pork and Cabbage Dumplings

Ingredients

Ingredients

• 1 lb ground pork
• 2 cups cabbage
• 1/2 cup chives
• 40 dumpling wrappers
• 2 cloves garlic
• 1 tsp ginger
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp soy sauce
• 1 tsp sesame oil
• as needed for dusting all-purpose flour

Instructions

1. Finely chop the cabbage and chives. Place the chopped cabbage in a colander, sprinkle with 1 tsp salt, and let it sit for 10 minutes to draw out moisture. Squeeze out as much water as possible, then mix with the chives in a large bowl.
2. Add the ground pork, minced garlic, grated ginger, soy sauce, sesame oil, remaining 1 tsp salt, and pepper to the bowl with the vegetables. Mix thoroughly with your hands or a spoon until well combined and slightly sticky.
3. Place a dumpling wrapper on a clean surface dusted with flour. Spoon about 1 tablespoon of filling into the center. Wet the edges with water, fold the wrapper in half to form a half-moon, and pleat the edges to seal tightly. Repeat with remaining wrappers and filling.
4. To cook: For boiling, bring a large pot of water to a boil, add dumplings in batches, and cook for 5-7 minutes until they float and are tender. For steaming, place in a steamer basket over boiling water for 8-10 minutes. For pan-frying, heat 1 tbsp oil in a skillet, add dumplings, fry until bottoms are golden (2-3 minutes), add 1/4 cup water, cover, and steam for 5 minutes.
5. Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil.

Notes

For a vegetarian version, substitute ground pork with crumbled tofu or mushrooms. Freeze uncooked dumplings on a tray before bagging for up to 3 months; boil from frozen, adding 2-3 extra minutes.