Steamed Pork & Cabbage Dumplings (Video)

These pork and cabbage dumplings are juicy, savory, and packed with flavor! The bicolor exterior outside looks impressive and is very simple to make.

Happy New Years everyone! I am kicking off this year with my first recipe: steamed pork and cabbage dumplings, stuffed in a bicolored wrapper. They look rather mouthwatering and impressive, don’t they? I did not intend to make dumplings at the start of the year, but this is rather good timing since dumplings, traditionally shaped like gold ingots, symbolize wealth and prosperity in Chinese culture. They are commonly eaten during Chinese New Year, which is during February, in hopes of a good year and a good life. It doesn’t get better than a tasty dumpling and a year of prosperity!

Dumpling folding can take years to master. However, this specific fold, which resembles cow hooves, is one of the most basic folds and can be done by anyone. This is also the shape of an Italian tortellini. Watch the video for folding instructions. Making dumplings is a relaxing and enjoyable activity that brings together families and friends, which also reduces the prep time! Because dumplings freeze extremely well, you may consider doubling or tripling this recipe and freezing a portion of them.

Dumpling filling is relatively simple to make, so the tricky part is the dough. You want to achieve a thin wrapper with no breaks instead of a thick and dense dough. This comes down to dough moisture and how the dough is manipulated. This recipe uses a more complicated dough since there are two colors: white and orange. The orange hue is made using gochugaru (Korean chili powder) which creates a deep color and overall does not affect the overall dumpling flavor. Check below for tips on making the ideal dumpling.

Dumpling-Making Tips

1. Use boiling hot water for the dough. The boiling water creates elasticity in the dough which contributes to the chew of the wrapper. This helps with manipulation of the dough later on.
2. The dumpling dough should be quite firm and not too moist. It should feel more firm than a yeasted bread dough.
3. Rest the dough for at least an hour. This helps rest the gluten so that the wrapper holds its shape better during rolling.
4. While rolling the wrappers, cover the rest of the dough to prevent it from drying out.
5. Use flour to prevent wrappers from sticking to the surface. Do not use too much flour, which can dry out the dough easily.
6. Steam dumplings immediately or freeze them on parchment paper.

Tools Used for this Recipe

• Bamboo Steamer (2 tiers to save time)
• Thin rolling pin
• 4 in. round cutter (I use a round cutter set)

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Steamed Pork & Cabbage Dumplings

yield: 36-40 dumplings

total cook time: 2 hrs.

Ingredients:

For original dough:

• 150 g. or 1 c. + 1 tbsp. all-purpose flour
• 2 g. or 1/4 tsp. salt
• 80 g. or 1/3 c. boiled water

For gochugaru dough:

• 150 g. or 1 c. + 1 tbsp. all-purpose flour
• 2 g. or 1/2 tsp. salt
• 5 g. or 1/2 tbsp. gochugaru (Korean chili powder)
• 85 g. or 1/3 c. + 1/2 tsp. boiled water

For filling:

• 455 g. or 6 c. chopped napa cabbage
• 10 g. or 1 1/2 tsp. salt to sweat cabbage
• 250 g. or a little over 1/2 lb. 75% lean ground pork
• 250 g. or a little over 1/2 lb. 90 % lean ground pork
• 6 g. or 1 tbsp. minced ginger
• 2 g. or 1/4 tsp. salt
• 6 g. or 1/2 tbsp. granulated sugar
• 2 g. or 1 tsp. white pepper
• 25 g. or 1 1/2 tbsp. soy sauce
• 45 g. or 2 stalks chopped green onion
• 10 g. or 2 tsp. sesame oil
• 75 g. or 1/3 c. chicken broth

Directions:

1. In a medium bowl, combine original dough ingredients. Knead for 5 min. and cover and rest for 1 hr. Repeat this process for the gochugaru dough.
2. In a medium bowl, add chopped napa cabbage and the 10 g. salt. Combine and set aside to allow cabbage to release moisture. After 15 min, squeeze the cabbage using hands or a cheese cloth to remove the moisture. Set aside.
3. In a large bowl, add both types of ground pork. Mix to combine. Add in the rest of the filling ingredients AND the strained napa cabbage. Combine until fully incorporated. At this point, microwave a small piece of filling to taste and adjust the filling as needed. You want the filling to be on the saltier end since the dumpling wrappers are not salty.
4. After both doughs have rested for 1 hour, transfer the dough to a lightly floured surface. Roll both doughs into a long log, about 1/2 in. thick and cut each log into 20 pieces.
5. Take one gochugaru dough and roll it out into a 4.5 in. circle. Use a 4 in. cutter to cut a circle. Then cut the circle in half. Repeat this process for the original dough.
6. “Glue” one gochugaru half with a white half using a bit of water. Use the rolling pin to make the two dough pieces stick. Add 1 tbsp. filling in the wrapper and fold the wrapper in half. Then attach the two ends of the dumpling together. (Watch video for clarification). Repeat for the rest until 36-40 dumplings are made.
7. Cut small parchment paper squares and line a steamer. Place a dumpling on each parchment square and place the lid on the steamer. Steam on high heat for 12-14 min. You may need to steam multiple batches.
8. Enjoy dumplings with sauce of choice!

*Nutrition facts are estimates.

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