If you think pork dumplings from the supermarket are great, then just wait until you try these homemade ones. They’re everything you could possibly want in a dumpling: plump and nicely chewy, filled with tender pork, flavored with green onion, fresh ginger, and sesame oil. You'll be preparing about 70-80 dumplings.
Image Source:
Kitchn
Ingredients for dumplings:
Method of preparing the dumplings:
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Slice the half-head of cabbage down its length, through the root, to make 2 quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the strips with the salt in a large mixing bowl and leave for 5-10 minutes.
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After 5-10 minutes, grab handfuls of the cabbage and squeeze out the water. Transfer this squeezed cabbage to another mixing bowl.
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In the bowl with the squeezed cabbage, add the ground pork, sliced scallions, soy sauce, cilantro, ginger, eggs, and sesame oil. Use your hands to work the mixture together, until fully combined.
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Clear a large space on the counter. Set a small bowl of water, the bowl of filling, and a parchment-lined baking sheet nearby. Open the package of dumpling wrappers, and arrange a few on the workspace in front of you.
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Place 1 scant tablespoon of filling on each dumpling wrapper. Once you get the hang of pleating the dumplings, you can try adding a bit more filling if you like.
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Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help to seal it. Lift the dumpling from the work surface, and fold it in half. Press the top closed.
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Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to add a little bit of water under the pleat to make it stick closed.
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Continue filling and pleating the rest of the wrappers – this is where a few extra hands might come in handy. As you finish each dumpling, line it up on the parchment-lined baking sheet.
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Coat a skillet in oil and place over high heat. Arrange the dumplings in the pan as close as they’ll fit together without touching. Cook until the bottoms have turned brown and golden.
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Pour 3 tbsp. of water in the pan – it will immediately sizzle and begin to stream. Cover the pan immediately and reduce the heat to low.
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Cook the dumplings for 3-5 minutes if fresh, or 6-8 minutes if frozen: when done, the wrappers will be translucent and noodle-like; the filling will be opaque and warmed through.
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Transfer the cooked dumplings to a plate, and serve with soy sauce, or any other type of sauce.
Chef's Tip:
If you’re not going to cook all the dumplings at once, you can freeze some. They can last up to 3 months in the freezer.
Source: Kitchn
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