Master the art of making delicious authentic pork dumplings at home. Learn the step-by-step process to make these tasty delights, packed with traditional seasoning and savory goodness.
10 minutes before making your pork mixture, wash and chop your napa cabbage into fine pieces. Squeeze out all the water and add salt to draw out extra liquids.
Mix egg into the ground pork.
Add in sesame oil, shaoxing wine, dark and light soy sauce, salt, and white pepper.
Mix in napa cabbage, scallions, ginger, and garlic before folding the dumplings. Incorporate evenly.
Ensure that dough wrappers are defrosted. Prepare a cup of water to dip your fingers in.
Fold
Place one tablespoon of pork mixture into the center of the wrapper.
Wet your fingers and wet the entire inner edge of the wrapper.
Fold the dumpling by bringing the bottom edge to the top so it becomes a half circle. Squeeze the edges closed. Use your dominant hand to fold the edge into pleats. Ensure that pleats are all facing the same direction.
If you're planning on cooking the dumplings immediately, place on a floured baking tray or wooden board. If you're freezing them, place on a baking tray and freeze on tray first. Then transfer to a Ziploc bag.
Pan-Fry
Heat 2 tablespoon of vegetable oil in a skillet. Place dumplings in bottom down and let it cook for 2 minutes until bottoms are slightly browned.
Pour in ½ cup of water and immediately cover with a lid. This will create a steaming effect in the pan and cook the dumplings thoroughly. Cook for 3-4 minutes.
Remove lid and let dumplings cook until liquid evaporates. Serve.
Steam
In a deep pan, fill with one cup of water and place steaming rack.
Cover plate with napa cabbage or rub with oil and lay on top of the steaming rack
Place dumplings on plate in a circle. Cover and cook for 7-8 minutes.