How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pork Dumplings?

You need 21 ingredients. The key ingredients include: 1 pound well-ground, fatty pork, 1 pound Napa cabbage, 1 tablespoon fresh grated ginger, 2 tablespoons water, and more.

Is Pork Dumplings suitable as meat & poultry?

Yes, Pork Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Pork Dumplings?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Dumplings Recipe

Name: Pork Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound well-ground, fatty pork; 1 pound Napa cabbage; 1 tablespoon fresh grated ginger; 2 tablespoons water; 2 scallions; 4 tablespoons soy sauce; 1 tablespoon Chinese cooking wine or sherry; 2 teaspoons sesame oil; 1 teaspoon fine salt; Pinch of white pepper; 1 package frozen dumpling wrappers*, OR Dumpling wrappers:; 2 1/2 cups all-purpose flour; 1 1/4 tsp. salt; 1 cup cold water; small bowl of water; 3 tablespoons soy sauce; 1 teaspoon Chinese black vinegar; 1 teaspoon sesame oil; a pinch of white pepper; Chinese hot pepper sauce (optional); Available at specialty Asian markets

Pork Dumplings

Eats Now Editorial Team · 598 kcal · Meat & Poultry

1
["If the pork is not finely ground, mince well with a knife.", "Place the pork in a large bowl and cover.", "Bring a large pot of water to boil over high heat.", "Add the cabbage; blanch until just wilted.", "Using a slotted spoon, remove cabbage to strainer set over a large bowl.", "Press down on cabbage to squeeze out all liquid.", "Transfer to cutting board; roughly dice.", "Meanwhile, place grated ginger in a small bowl; cover with water and let steep for a few minutes.", "Slice scallions lengthwise, then thinly slice.", "You should have a good mixture of white, light green, and dark green pieces.", "Add to the bowl with the pork.", "Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl.", "Press down on ginger to squeeze out all juices.", "Discard ginger left in strainer.", "Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture.", "Stir in chopped cabbage until completely incorporated.", "Place the flour and salt in a large bowl.", "Slowly add water and mix with your hands.", "Knead the mixture until it forms a soft dough.", "Place the dough on a lightly floured counter and knead until very smooth.", "Divide dough into 50 small, equal pieces.", "Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter.", "The center should be slightly thicker than the edges.", "Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.", "Using your fingertip, wet the outer edge of the dumpling wrapper with water.", "Fold up the sides of the dumpling into a half-moon shape.", "While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into ""pleats,"" pressing each pleat against the flat side of the dough to seal the dumpling as you go.", "Start at one corner of the dumpling and work your way to the center (making three to four ""pleats"").", "Then work from the other corner to the center creating another three to four ""pleats.""

Pork Dumplings

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