Dumplings Recipe

Alright, let’s get real—there’s something downright magical about creating your own dumplings from scratch. Today, I’m taking you on a culinary journey to dumpling paradise, where chewy dough meets a juicy pork and cabbage filling, all packed into little bundles of joy. Ready to roll up your sleeves and get your hands a little floury? Dive in with me.

I enjoy preparing these dumplings in my own kitchen because they marry the deliciousness of ground pork with the freshness of finely chopped cabbage. They’re certainly not the most difficult dish in the world to make, but like so many wonderful things, they take a little time and care to put together.

You’re rewarded not only with plates of succulent dumplings to share but also with the knowledge that you’ve made them from scratch.

Dumplings Recipe Ingredients

• All-purpose flour: Provides carbohydrates; key for dough elasticity.
• Ground pork: High in protein; adds savory richness.
• Cabbage: Low in calories; offers fiber and vitamins.
• Soy sauce: Adds umami; enhances overall flavor.
• Sesame oil: Imparts nutty aroma; heart-healthy fats.
• Garlic: Boosts flavor; contains antioxidants.
• Ginger: Offers warmth; aids in digestion.
• Green onions: Provides freshness; adds mild spice.

Dumplings Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup water
• 1 pound ground pork
• 1 cup finely chopped cabbage
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, finely chopped
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• Cooking oil for frying
• Water for steaming

How to Make this Dumplings Recipe

1. In a big bowl, mix the flour and salt. Slowly, while mixing, add in the 1/2 cup of water. Keep mixing until a rough dough forms. Place the dough on a lightly floured surface. Knead it for about 5 minutes, until smooth. Cover the kneaded dough with a damp cloth and allow it to rest for at least 30 minutes.

2. In a separate bowl, combine the following until fully integrated:

– 1 lb. (450 g) ground pork
– 2 cups (250 g) finely chopped Napa cabbage (see Notes)
– 2 tbsp. (30 ml) soy sauce
– 1 tbsp. (15 ml) sesame oil
– 2 cloves garlic, minced
– 1 tbsp. (15 g) minced fresh ginger
– 2 green onions, minced
– 1 tsp. (5 g) sugar
– 1/4 tsp. (1 g) freshly ground white pepper (see Notes)

3. Separate the dough that has rested into 4 portions. Roll each portion into a log and slice it into 10 small sizes. Roll those sizes into balls, then use a pin to roll out the ball into a thin circle.

4. Put about a tablespoon of pork filling in the middle of each of the circles of dough. Fold the dumpling in half and pinch the edges shut to make them sealed. If you want, you can also make pleats in the edges of the dumpling.

5. Warm a tablespoon of cooking oil in a large skillet over medium heat. Carefully add the dumplings in a single layer, without overcrowding, so that they can brown nicely and not steam. Cook them for about 2 minutes or until the bottoms are a rich, golden brown.

6. Pour water into the skillet so that it comes about 1/4 inch up the sides of the dumplings. Cover the skillet with a lid right away, and let the dumplings steam for about 5 minutes or until the water has evaporated and the dumpling wrappers are cooked through.

7. Take the lid off and continue cooking for another 2 minutes to re-crisp the bottoms.

8. Move the cooked dumplings to a plate and do the same with the other dumplings, using more oil as necessary in the skillet.

9. The dumplings should be served hot, and you can either use soy sauce or a sauce of your choice to dip them in.

10. Savor these wonderful, handmade dumplings as a first course, in between courses, or as the main event! They’re totally customizable to what you have on hand and what you’re craving.

Dumplings Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Wooden spoon or spatula (for mixing dough)
6. Clean, flat surface for kneading
7. Damp cloth or plastic wrap
8. Chef’s knife (for chopping ingredients)
9. Cutting board
10. Rolling pin
11. Skillet with lid
12. Tongs or spatula (for removing dumplings)
13. Plate (for serving dumplings)

FAQ

• What type of flour is best for dumpling wrappers?For a good balance of elasticity and tenderness in the dumpling dough, use all-purpose flour.
• Can I use a different type of meat instead of pork?It is indeed possible to replace the ground pork; you can use ground chicken, beef, or turkey instead. It will, however, alter the flavor profile.
• How do I prevent the dumplings from sticking to each other?Sprinkle flour on the tray or surface, and allow it to settle. Keep the dumplings far enough apart to prevent any possibility of sticking.
• Can I freeze the dumplings for later use?Absolutely! Place them on a baking sheet in a single layer to freeze them before transferring them to a bag or container for long-term storage.
• Could I make the dumpling dough in advance?You can indeed make the dough a day ahead of time and store it in the refrigerator until you’re ready to use it.
• How can I ensure the filling is flavorful?Let the flavors meld together before assembling the dumplings by allowing the filling to marinate for at least 30 minutes.

Dumplings Recipe Substitutions and Variations

Substitutes for all-purpose flour:
Whole wheat flour
Gluten-free flour blend
Use for: A healthier or gluten-free option
Pork that is ground: Replace with chicken that is ground, turkey that is ground, or a substitute for ground meat that is based on plants, for a version that is lighter or vegetarian.
Napa cabbage or bok choy: Use finely chopped napa cabbage or bok choy as alternatives to napa cabbage.
Tamari is a great substitute for soy sauce if you want to make sure your dish doesn’t contain gluten. It has a similar taste to soy sauce and has the same uses—marinades, dips, and almost everything else that calls for soy sauce—but you can feel completely safe using it if you’re worried about gluten.
If sesame oil is not available, consider using peanut oil or olive oil.

Pro Tips

1. Chill the Filling: Before filling the dumpling wrappers, refrigerate the pork mixture for 30 minutes. This makes it easier to handle and helps maintain its shape while filling and cooking the dumplings.