Ready in 40 minutes
Slightly time intensive but definitely worth the effort. Our sons gobble these up!
Place cabbage in a colander over a bowl and sprinkle with salt. Let sit for 30 minutes.
Meanwhile, in a medium bowl, mix together salt, pork, soy sauce, sherry, ginger, pepper, sesame oil, sugar, green onion, cornstarch and egg white. (Some Chinese cooks advise stirring the filling only in one direction.) Cover with plastic wrap and refrigerate while cabbage finishes draining.
Squeeze excess water from cabbage by hand. Add to pork and mix well.
To assemble dumplings, pour a little water in a bowl. Hold a dumpling skin in the palm of your hand and spoon over 1 tablespoon of filling in the center. Moisten the edges of the dumpling skin, and fold into a crescent shape. Make sure the dumplings are well sealed or they will lose their filling while they cook!
Fill a large stockpot about halfway with water, and bring to a rolling boil
Add the dumplings (you may need to cook in batches.)
When water boils again, add a little cold water to lower the temperature. Repeat. When dumplings boil, for the third time, they are done. (They will float to the surface and the skins will look translucent.)
You can also fry the dumplings up with canola oil. We usually boil some dumplings and fry a bunch of other dumplings.
Serve with Sesame-Soy Dipping Sauce.
Note: Round dumpling wrappers are available in the refrigerated section of the Chinese market. Use these instead of square wonton wrappers, which have a different thickness and texture.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
toysruskld 3y agoDelish
viethailey 3y ago
Scallywag66 3y ago
cindywh 7y agoI've never made my own dough. You should post a recipe for that and let me know. I've also never tried this recipe with anything but Napa cabbage.
Dannynicol 7y agoHave you ever tried making your own dough? I did the first time I made these and ever since have never even considered using anything else. Also, does it matter if i use red/ green cabbage instead of napa cabbage? Thanks! Danny
cindywh 7y agoI blogged about making these and the fun we had! There are a few useful pics about making the dumplings too. myawesomeoliveshoots.blogspot.com/2009/08/key-to-soldiers-heart-is-through-his.html
cindywh 7y agoCheck out the Sesame Dipping Sauce to use with the ground pork dumplings! [I posted this recipe.]