Cook Dumplings Recipe

I absolutely love this recipe because there’s nothing like biting into a perfectly crispy dumpling, with that delightful contrast of a juicy, flavorful pork and cabbage filling inside. Plus, the whole process of making them from scratch feels so rewarding and nostalgic, like reconnecting with my foodie roots!

These delicious dumplings are a labor of love, sheer simplicity, and good fortune. The dough is the simplest kind—a mixture of all-purpose flour, water, and salt.

The filling is a mixture of finely chopped veggies and pork, seasoned with ginger, soy sauce, and a little sesame oil. I serve these dumplings alone, with sauce on the side, for dipping.

They are just right for a meal that is nutritious and satisfying.

Ingredients

All-purpose flour: Supplies the dumpling wrapper with carbohydrates and structure.

Pork that is ground: A protein and fat powerhouse that brings a delicious, savory flavor.

Cabbage: Contributes fiber and nutrients, with an added fresh, crunchy texture.

Ginger: Provides a warm, spicy taste and is known for its anti-inflammatory properties.

Provides umami and saltiness, which contribute to the overall taste.

Oil from the sesame plant: Gives a nutty essence and is rich in healthful fats.

Egg: Provides protein and richness and binds ingredients together.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt
• 1/2 pound ground pork
• 1 cup cabbage, finely chopped
• 2 scallions, finely chopped
• 1 tablespoon ginger, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 egg, beaten
• Vegetable oil for cooking
• Water or broth for steaming
• Soy sauce for dipping

Instructions

1. In a big bowl, mix the flour and salt. Slowly add the water while stirring, and keep stirring until a dough forms. Knead the dough for 5 minutes until it’s smooth. Then cover it with a damp cloth and let it rest for half an hour.

2. In a separate bowl, combine the ground pork, cabbage, scallions, ginger, soy sauce, sesame oil, cornstarch, and egg. Beat well to combine thoroughly. Set aside.

3. Once the dough has rested, cut it into small, equal pieces. Roll each piece into a ball. Then, with a rolling pin, flatten each ball into a thin, round wrapper.

4. Put a tiny spoonful of the pork stuffing onto each wrapper. Fold the wrapper over the stuffing to make a half-moon shape. Pinch and pleat the edges so that the dumpling is sealed tightly.

5. In a large skillet, heat a tablespoon of vegetable oil over medium-high heat. Add the dumplings, flat side down, and cook for about 2-3 minutes until the bottoms are golden brown.

6. Add 1/4 cup of water or broth to the skillet and cover immediately. Reduce heat to medium-low and steam the dumplings for about 7-8 minutes, or until the water has evaporated.

7. Take off the cover and keep cooking for 1 to 2 more minutes to make the bottoms crispy again. Move the dumplings to a plate.

8. The above instructions can be followed to cook the remaining dumplings. If your skillet is looking dry, drizzle in some oil. If you’re using a nonstick skillet, you might not need to. The key is to get the bottoms of the dumplings nice and brown and crisp.

9. Serve the dumplings hot, with soy sauce on the side for dipping.

10. These homemade dumplings can be enjoyed with your beloved dipping sauce or accompaniments!

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Wooden spoon or spatula
4. Measuring cups and spoons
5. Sharp knife
6. Cutting board
7. Rolling pin
8. Damp cloth
9. Tablespoon
10. Large skillet with lid
11. Plate
12. Cooking brush (optional for brushing oil)
13. Small serving dishes for dipping sauce

FAQ

• Q: Can I use a different filling instead of ground pork?Yes, you can swap out ground chicken, beef, or even a vegetarian alternative like tofu.
• Q: How do I prevent the dumplings from sticking to the pan?To coat the pan, use enough vegetable oil, and to ensure the pan is heated properly, add the dumplings only after the appropriate time. Do not add too many at once; instead, add them in groups if necessary.
• Q: Can these dumplings be frozen?A: Yes, uncooked dumplings can be placed on a baking sheet and frozen. After they are frozen, you can transfer the dumplings to a freezer bag. When you’re ready to enjoy the dumplings, cook them from frozen. Just add a couple of extra minutes to make sure they are cooked all the way through.
• Q: How can I make the dumpling dough gluten-free?Replace all-purpose flour with a gluten-free flour blend containing xanthan gum for elasticity in baking.
• Q: What is the best way to seal the dumplings?A: Take the wrapper and moisten the edges with a bit of water. Fold the wrapper over the filling and pinch it together to seal. If you want, make small pleats as you pinch and seal.
• Q: How long should the dumplings cook?A: For 2-3 minutes, fry the dumplings until golden. Then add water or broth, cover, and steam them for about 5-7 minutes.
• Q: Can I steam without a steamer basket?B: To use as a makeshift steamer, place a wire rack in a deep pan with water. The water must be boiling, so either heat the pan on the burner or put it in the oven to get the necessary temperature. The dumplings should be placed on the rack above the water, and the lid or foil must be used to cover the pan to ensure the necessary humidity is maintained.

Substitutions and Variations

All-purpose flour: For a nutritious option, use whole wheat flour; for a gluten-free alternative, use a mix of gluten-free flours.
Pork that is ground: Could be substituted for a combination of ground turkey and chicken, which gives the dish the similar flavor profile it has when using ground pork.
Cabbage: As an alternative, napa cabbage or bok choy can be used. Even shredded brussels sprouts can lend a different twist.
Soy sauce: For a gluten-free option, substitute with tamari or coconut aminos.
Dipping sauce for soy: For a flavor boost, use ponzu sauce or a mixture of vinegar, lime juice, and chili.

Pro Tips

1. Resting the Dough After kneading the dough for 5 minutes, let it rest longer than 30 minutes if possible, up to 1 hour. This allows the gluten to relax, making it easier to roll out the wrappers thinly.

2. Chilling the Filling After mixing the filling ingredients, chill it for at least 30 minutes before using. This helps the flavors meld and makes the filling easier to handle when wrapping the dumplings.

3. Moisture Control Ensure the cabbage is well-drained and possibly even lightly squeezed to remove excess moisture. This prevents the dumpling wrappers from becoming soggy.

4. Adjusting Water for Steaming Keep a lid handy when adding water or broth to the skillet. Quickly covering the pan traps steam, allowing the dumplings to cook evenly. If needed, add a bit more liquid if the skillet dries out before the dumplings are fully steamed.

5. Testing & Tasting Cook one dumpling first to test for seasoning. This allows you to adjust the saltiness or flavor of the filling before making the rest of the batch.