Ingredients

How to make it

  • Toss the chopped cabbage with the salt and let sit for 15 minutes so that the salt can draw the water out of the cabbage.
  • Place cabbage in a tea towel or even better, a linen bag, and squeeze the water out over the sink. Repeat until cabbage is fairly dry. It is important to get the cabbage as dry as you can. If it is too wet you will have a harder time sealing the dumpling.
  • Place the cabbage in a large stainless steel bowl and add the grated ginger, green onions, minced pork, pepper and sesame oil.
  • Place a piece of waxed paper on a large cookie sheet and dust it with all purpose flour. This is where you will place the dumplings when you have sealed them, as you continue with the rest of the batch.
  • Massage the dumpling wrapper in the middle and gently pull, just to enlarge the wrapper a bit and make a slight indent for the filling. Don't pull too hard or you will tear the wrapper.
  • Place a heaping tablespoon of filling in the center of the dumpling wrapper.
  • Pull one side of the wrapper up over the filling and pinch it to the other side.
  • Seal the edges on both sides. If you need to wet it slightly to help it stick, use the back of a spoon in a small bowl of water to wet the edges.
  • Crimp. Try and form nice sharp edges, maybe 12-16 pleats per dumpling. Pinch the dumpling together slightly so the pleating looks even nicer.
  • Place finished dumpling on the waxed paper on end so that you will be able to fit the entire batch on the cookie sheet. Gently dust the side of the dumpling with a bit of the flour so that it doesn't stick to the next dumpling.
  • Finish assembling the dumplings until your filling mixture is all gone.
  • You can choose to either boil the dumplings or Pan Fry them.
  • Boiling:
  • Fill a medium sized saucepan with water and cover with a lid.
  • Bring water to a gentle boil. Boil dumplings until the float to the surface.
  • Lift dumplings out gently with a slotted spoon.
  • Pan Fry:
  • Add about 2 tsp. of olive oil to a large non-stick fry pan and heat.
  • Add enough dumplings to fill the bottom of the pan.
  • Make a flour slurry using 1 part flour to four parts water. (About 1/4 cup flour to 1 cup water). Stir with a fork until all lumps of flour disappear.
  • Pour slurry over dumplings and cover pan with a lid.
  • The dumplings will cook gently until the slurry has formed a very thin crust and is brown and crispy on the edges.
  • Remove lid of frypan and place a dinner plate over top. Flip the fry pan full of dumplings on to the plate then slide them back in to the frypan for just a couple of minutes until they are slightly browned on the top.
  • Serve.
  • Dipping Sauce:
  • Mix 1/2 cup soy sauce with one chopped red chili (seeds and all), 1 chopped green onion and 1/2 tsp. of crushed garlic.
  • My husband and I can generally eat 6-7 dumplings each.
  • *You can easily change up the ingredients for the stuffing as well. Substitute minced shrimp for the pork, or leeks for the cabbage. Have fun. THANK YOU SUJIE!!!!!

Reviews & Comments 3

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  • mommyluvs2cook 3 months ago
    I will definitely be giving these a try one day, can't wait!!! Thanks for posting Janet :)
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  • LindaLMT 3 months ago
    Wow!! I'm excited to try making these myself someday. The picture is "picture perfect"!
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  • Good4U 3 months ago
    Thanks for posting this, Janet:)
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