Boiled Dumplings with Chinese Cabbage

(Last Updated on February 26, 2024 by Amiee)

Who can resist the aroma and delightful taste of dumplings? These little pockets of deliciousness have gained popularity worldwide, and it’s easy to see why. One of the most mouthwatering variations is dumplings filled with Chinese cabbage. This blog post will take you on a journey through the tantalizing flavors and rich history of this delectable dumpling variety.

Dumplings with Chinese cabbage fillings provide a delightful twist on a beloved classic. The tender cabbage, combined with the savory meat, creates a burst of flavors with every bite. Whether you enjoy them as a snack, appetizer, or part of a full meal, these dumplings are sure to satisfy your cravings and leave you wanting more.

The Tradition of Dumplings
Dumplings have been a cherished part of Chinese cuisine for centuries. As a staple during festivals and family gatherings, they bring people together with their comforting taste and joyous atmosphere. These bite-sized morsels are not only delicious but also represent fortune and unity.

Ingredients

The Star Ingredient: Chinese Cabbage
Chinese cabbage, also known as napa cabbage, is the star ingredient that sets these dumplings apart. With its delicate, sweet flavor and tender texture, Chinese cabbage is a fantastic filling choice. Its mild taste complements the dumpling wrapper, creating a harmonious balance of flavors.

For a dough

  • All-purpose flour,
  •  Water
  •  Salt,the addition of salt makes the dough more chewy

For fillings

  • Chinese cabbage,finely chopped
  • Pork minced, you can buy ready-made pork stuffing, or use a meat grinder to make pork stuffing, usually the ratio of fat meat to lean meat is 1:9 or 2:8.
  • Salt,
  • Light soy sauce, light soy sauce is a common kitchen seasoning used by Chinese people. It can color meat fillings and also add saltiness.
  • Five Spice powder, is a combination of star anise, cinnamon, cloves, cumin, and peppercorns, which are ground into powder. It can remove the fishy smell of meat and increase the fragrance.
  • Pepper powder, Sichuan peppercorns have a fragrant smell and can also remove the fishy smell of meat.

I highly recommend you watch the video on my channel before you cook in order to ensure success!

Ginger and scallion water,

It is also to remove the fishy smell of the meat, and you will not eat small pieces of ginger and scallion.

  • Hot water
  • Ginger
  • Scallion

How to make pork dumplings

1. Make a dough with flour, water, salt, cover and let the dough rest for 40 minutes. Knead the dough once or twice during this time, about 1 minute, in order to make the dough softer

2. Divide the dough into 3 parts evenly.

3. Put one part on a work surface, roll it into a cylinder, cut into evenly 16 parts.

4. Flatten each one, then make 16 dumpling wrappers with a rolling pin.

5. Put some fillings on a wrapper, pinch the edges together, form a half moon.

6. Do the same for the rest wrappers.

Boil the dumplings

  •  Boil a pot of water, add dumplings, do not cook many dumplings at one time, boil water again, you can add cold water a few times. When the dumplings bulge and float on the water, they are almost cooked through, transfer to a plate.

How to make simple dipping sauce

  • Add 3 cloves of garlic to the mortar, pound with a pestle, transfer to a saucer, as a dipping sauce for dumplings.The crushed garlic breaks down the fibers of the garlic, giving the dip a more garlicky flavor.

Boiled Dumplings with Chinese Cabbage Fillings

Prep Time 40 minutes
40 minutes
Course Main Course
Cuisine Chinese

Equipment

  • Pot for boiling
  • A big bowl for mixing the filillings
  • A food processor

Ingredients
  

  • For a dough
  • All-purpose flour, 450 g
  • Salt, 1/2 tsp
  • Water , 225 ml
  • - For filling
  • Chinese cabbage, 320 g,finely chopped
  • Pork minced, 400 g
  • Salt, 1+1/2 tsp
  • Light soy sauce, 2 tbsp
  • Five Spice powder, 1 tsp
  • Pepper powder, 1 tsp
  • -Ginger and scallion water
  • Hot Water, 100 ml
  • Ginger, 5 g
  • Scallion, 9 g

Instructions
 

  • Make a dough with flour, water, salt, cover and let the dough rest for 40 minutes. Knead the dough once or twice during this time, about 1 minute, in order to make the dough softer.
  • Divide the dough into 3 parts evenly
  • Put one part on a work surface, roll it into a cylinder, cut into evenly 16 parts.
  • Flatten each one, then make 16 dumpling wrappers with a rolling pin.
  • Put some fillings on a wrapper, pinch the edges together, form a half moon.
  • Do the same for the rest wrappers
  • Boil a pot of water, add dumplings, do not cook many dumplings at one time, boil water again, you can add cold water a few times. when the dumplings bulge and float on the water, they are almost cooked through, transfer to a plate.
  • Add 3 cloves of garlic to the mortar, pound with a pestle, transfer to a saucer, as a dipping sauce for dumplings.

Video

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