Homemade Chinese Dumplings
(Courtesy Yuhong Sun)
½ head green cabbage
½ head napa cabbage
8 green onions
1 oz ginger (4” knob, ¼ cup)
1 lb ground pork
1 tbsp sesame oil
1 tbsp red wine
2 tbsp soy sauce
2 tbsp olive oil
Dipping Sauce (per serving)*
2 tbsp soy sauce
1 tbsp Chinese vinegar
1 tsp crushed ginger
1 tsp chili sauce
1½ tsp sugar
1½ tsp sesame oil
Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.
Finely chop green onion and ginger. Set aside.
Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.
Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.
Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so the filling doesn’t leak out. Continue until all the filling is gone.** For more in-depth instruction on rolling and pleating dumplings, check out this video!
Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.
When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.
Remove dumplings from water with a slotted spoon and serve with dipping sauce.
If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them.
*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.
**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!
10 servings, 270 calories per serving
Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!