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Cabbage Dumplings with Pork and Ginger Dipping Sauce

Pork cabbage dumplings are filled with seasoned ground pork and napa cabbage, then pan-fried and steamed in a skillet. They have tender wrappers, crisp golden bottoms, and a ginger-soy dipping sauce.
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Prep Time 30 minutes
Cook Time 36 minutes
Resting 10 minutes
Total Time 1 hour 16 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 3 cup napa cabbage finely chopped
  • 0.5 tsp fine salt
  • 1 lb ground pork
  • 3 scallions thinly sliced
  • 1 tbsp fresh ginger finely grated
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp ground white pepper
For the dipping sauce
  • 0.25 cup soy sauce
  • 2 tbsp unseasoned rice vinegar
  • 1 tbsp fresh ginger finely grated
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
For the dumplings
  • 36 round dumpling wrappers
  • 1.125 cup water plus 2 tbsp, divided
  • 2 tbsp neutral oil such as canola oil

Equipment

  • 1 12-inch skillet
  • 1 instant-read thermometer

Method
 

Make the filling
  1. Toss the cabbage with the salt and let it stand for 10 minutes.
  2. Squeeze the cabbage firmly over the sink to remove as much liquid as possible.
  3. Combine the pork, squeezed cabbage, scallions, ginger, soy sauce, sesame oil, and white pepper in a bowl, mixing until the filling is cohesive.
Make the dipping sauce
  1. Stir together the soy sauce, rice vinegar, ginger, sugar, and sesame oil in a small bowl until the sugar dissolves.
Fill and cook the dumplings
  1. Place 1 tablespoon of filling in the center of each wrapper, keeping the remaining wrappers covered.
  2. Moisten the wrapper edge with a little of the 2 tablespoons water, fold it in half, and press firmly to seal.
  3. Heat 2 teaspoons of oil in a 12-inch skillet over medium-high heat and arrange 12 dumplings flat-side down in the skillet.
  4. Cook for about 2 minutes, until their bottoms are golden brown.
  5. Pour 1/3 cup of the remaining water into the skillet and cover immediately.
  6. Reduce the heat to medium and steam for 7–9 minutes, until the wrappers are tender and the pork reaches 160°F when checked through the side of a center dumpling with an instant-read thermometer.
  7. Uncover and cook until the water evaporates and the bottoms are crisp again, about 1–2 minutes, then transfer the dumplings to a serving plate.
  8. Repeat with the remaining dumplings, oil, and water in two batches.

Notes

Squeeze the salted cabbage as dry as possible so the filling stays cohesive. Refrigerate cooked dumplings and sauce separately for up to 3 days; freeze uncooked dumplings yes. For a gluten-free option, use gluten-free soy sauce and dumpling wrappers.