Cabbage and Pork Dumplings
白菜猪肉馅饺子
Traditional Chinese dumplings filled with seasoned pork and fresh cabbage wrapped in tender dough. Classic comfort food featuring juicy meat filling balanced with crisp vegetables in handmade wrappers.
Servings
4-6 people
Prep Time
30 minutes
Cook Time
15 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Cut the pork into cubes then chop into ground pork, add grated ginger.
Add 10ml salt to the ground pork, add 30-40ml light soy sauce, 15ml starch and mix well.
Add 250ml clean water in batches, stir with chopsticks in the same direction while adding water, until the ground pork becomes sticky, put in the refrigerator to chill.
Chop the napa cabbage finely, add 10ml salt and mix well, let stand for 15 minutes, squeeze out excess water.
Add 10ml sesame oil, mix well, then mix with the meat filling.
If it feels too watery, continue to refrigerate for a while before using.
Take a dumpling wrapper, put a spoonful of napa cabbage and pork filling in the center, pinch into a dumpling.
Wrap all the dumplings in sequence.
You can put the whole tray in the freezer first, then divide into bags for freezing. After making the dumplings, if not eating immediately, seal in a plastic bag and freeze in the refrigerator.
