Chinese Pork and Cabbage Dumplings

Potstickers are undoubtedly one of the most divine foods. This recipe is also quite straightforward, and terrific. The dipping sauce also really makes it shine. I served these with rice and broccoli. Yum. And thanks to Kung Fu Panda, my kids think they’re cool to eat, too.

Pork and Cabbage Dumplings
from the Best International Recipe

3 c. minced napa cabbage leaves
3/4 t. salt
3/4 lb. ground pork
4 scallions, minced
2 egg whites, lightly beaten
4 t. soy sauce
1 1/2 t. minced or grated fresh ginger (must use! critical for flavor)
1 medium garlic clove, minced
1/8 t. black pepper

24 round gyoza wrappers (you can use wonton wrappers, which will decrease cooking time to 6 minutes, and increase the yield to 40)
2 T. vegetable oil
1 c. water

For the filling:
Toss the cabbage with salt in a colander and set over a bowl and let stand for 20 minutes, until cabbage begins to wilt. Press the cabbage gently with a rubber spatula to squeeze out any extra moisture, then transfer to a medium bowl. Add the remaining filling ingredients and mix thoroughly, then cover with plastic and refrigerate until mixture is cold, 30 minutes or up to 24 hours.

For the dumplings:
Fill, seal and shape the dumplings. If you haven’t done this before, I found a great, short video clip here:

I usually use water and my fingers to seal, just because it’s easy–and fun. As you fill the dumplings, place them on a floured or parchment-lined sheet. At this point, they can be frozen for up to a month. (It’s great to have help with this step or else it takes a little while. We’ve had fun filling and cooking these with friends as a casual dinner party.)

When ready to cook, brush a non-stick 12-inch skillet with 1 T. of oil, then arrange half the dumplings in the skillet with the flat side facing down. Place the skillet over medium-high heat and cook the dumplings, without moving, until golden brown on the bottom, about 5 minutes. Reduce the heat to low, add 1/2 c. of water and cover immediately. Continue to cook, covered, until most of the water is absorbed and the wrappers are slightly translucent, about 10 minutes. Uncover the skillet, increase the heat to medium-high, and continue to cook, without stirring, utnil the dumpling bottoms are well browned and crisp, 3-4 minutes more. Slide onto a towel-lined plate to let drain, then transfer to a platter. Cook remaining dumplings and serve with sauce.

Scallion Dipping Sauce

1/4 c. soy sauce
2 T. rice vinegar
2 T. mirin or white wine mixed with 1 t. sugar
2 T. water
1 scallion, sliced thin on the bias
1 t. chili oil (optional)
1/2 t. toasted sesame oil

Combine all ingredients in a bowl and serve.


5 thoughts on “Chinese Pork and Cabbage Dumplings

  1. Natalie says:

    Aka green onions (I think scallions are technically larger than green onions, but as far as I can tell, they are interchangeable). This should make your search much easier!


  2. Alison says:

    I went grocery shopping a week ago, picked up the makings for dumplings, forgot how or why I decided to make dumplings totally out of the blue, and now remember that it was after seeing this recipe! Perhaps I’ll get around to making them tomorrow, as I’ll have to replenish a couple of ingredients first.


  3. Cecily says:

    I made this last night and my oldest loved the first two, then was done; the youngest tried them (hurrah!) but didn’t eat them; my husband downed quite a few and was relieved to know there were more for another day. Thanks!


    • Natalie says:

      That sounds about par for the course at my place, except Lucy’s the adventurous eater (meaning she’ll eat about two), and Henry, my oldest, will only pretend to eat these if chopsticks are involved. Funny kid. Luckily, Peter still shoves almost everything in his mouth . . .


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