A Taste Of the Regions of China: 白菜肉饺子 Pork and Cabbage Dumplings

These are a lot of work and I highly recommend that you use a few helpers, it goes a lot faster and plus it's way more fun with a little company anyway. Despite how much work these are to make the fact that they are the kind of delicious that makes you eat more even though you are already stuffed and the next day lament that they are gone, makes it all worth it!

There are two new techniques that I have included in this recipe that I learned from Chinese cooking shows which has cut down on the amount of work these take as well as helps to get better results. Yay!

One is to use milk instead of water when making the dumpling skins. I know, you are probably thinking "what?" Think back to the last time you made dumplings from scratch. I am willing to bet when you boil dumplings there is usually at least one that falls apart. And if you have tried making your own dumplings maybe you have struggled rolling the skin out thin without any tears. I have had all these problems. The milk solved all of these problems for me! Totally mysteriously miraculous how much more resistant and elastic the dough is and not a single one falls apart during boiling! Bonus! Must be chemistry in the works, I love science!

The second technique is instead of salting the cabbage to get it to release water and then squeezing the cabbage, I have always thought of this as the most pain staking part of making dumplings because my hands cramp up so bad from the seemingly endless wringing of the cabbage and therefore have not made dumplings very often, is to mix a little oil into the cabbage after it is cut which coats it and prevents the water from coming out of the cabbage. There is also another method of first blanching the cabbage leaves, then mincing. Another benefit to this is that less nutrients are lost as well as it keeps its light springy texture. I like the filling texture to be light, fluffy and chewy. There is a great word for the texture I am thinking of in Chinese but that will have to do because that is the best I can do in English.

It is a Chinese New Years tradition for the whole family to make dumplings together and then eat them at midnight. Dumplings are made in the shape of ancient Chinese money and therefore represent prosperity in the New Year. Many families will put a coin or make one sweet dumpling out of the batch that will bring good luck to who ever eats it.

Pork And Cabbage Dumplings
Makes 48 Dumpling

48-52 Dumpling wrappers (Round dumpling wrappers, not square wonton wrappers)

To Make Homemade Dumpling Wrappers
Homemade Dumpling Wrapper Recipe

Pork and Cabbage Filling:
1 lb. ground pork or minced pork
4 cups napa or green cabbage or bok choy, finely chopped
2 Tbsp. sesame oil or vegetable oil
10 green onion or garlic chive plants or 2 leeks
3 cloves garlic
2 inch knob ginger, peeled or 1 Tbsp. ground ginger
1 egg
1 tsp. salt
1 tsp. chili powder (I use paprika)
1 Tbsp. sugar
1/2 tsp. pepper
1/2 tsp. baking soda
1 Tbsp. cornstarch
1/2 cup Chinese cooking wine or chicken broth
1/2 cup chicken broth

Dipping Sauce
Black vinegar, crushed garlic cloves and soy sauce, chili oil (one that is thick with chili pulp and seeds) or crushed chilies, sugar and sesame oil to taste.

Note* Meat being sold for dumplings in China is usually make from pork belly with a very high fat content. Most Chinese also use minced meat or a course grind of meat. This is optional. You can also use the ground pork found in western supermarkets, which is typically low fat content ground pork finely ground, and get good results.

To make Pork and Cabbage Filling

Mince chopped napa cabbage or baby bok choy to equal 4 cups (this can be done in a food processor for convenience). Heat 2 Tbsp. sesame oil or vegetable oil and then mix into minced cabbage.

Roughly chop 10 green onion plants, garlic chive or 2 leek (discard the top (dark green parts) of the leek. Peel 4 cloves garlic and slice a 2 inch knob of ginger.

Pulse ginger and garlic in a food processor until minced.

Then pulse green onion, garlic chives or leeks in a food processor with garlic and ginger until minced.

Remove to a bowl containing 1/2 cup rice wine and 1/2 cup chicken broth or just 1 cup chicken broth. Soaking the ginger and leek in the liquid allows the flavor to penetrate the meat giving an overall more flavorful and juicy filling.

In a medium size bowl mix together 1 kg. coarsely ground or minced pork, minced garlic, 1 egg, 1 1/2 tsp. salt, 2 Tbsp. soy sauce, 1 tsp. chili powder, 1 Tbsp. sugar, 1/2 tsp. black pepper, 1/2 tsp. baking soda and 1 Tbsp. cornstarch

Add the ginger/leek water a little at a time,..

...stirring in a clockwise direction until it is all the liquid is incorporated. Stir in the cabbage in a clockwise direction until evenly mixed. Place filling in the fridge for about one hour to firm up.

Rolling and Wrapping the Dumplings

The following applies if you are making homemade dumpling wrappers:

Divide the dumpling skin dough into 4 equal pieces. Roll each piece into a thin log. Divide each log into 12 equal size pieces the size of gum balls. You will have 48 pieces. Roll into balls, toss with a little flour to prevent them from sticking together. Cover and let rest rest 1 minute.

Rolling and Folding Video Tutorial

Place folded dumplings on a tray or sheet that has been greased or dusted with flour to prevent sticking. Make sure the dumplings are not touching as they will stick to each other and pulling them apart may create holes in the dough. If you are not cooking immediately them cover them with a towel or plastic sheet.