Here’s how to make juicy Cabbage and Pork Dumplings, or potstickers. Recipe features two filling options plus instructions for steaming and frying.
Dumplings are the world’s most popular comfort food. There are filled Asian-style potstickers and gyoza, fluffy steamed Chicken and Dumplings, hand cut German Spaetzle and so many more. What is your favourite dumpling?
Making Dumplings with a Friend is the Best Way to Learn
I’ve been wanting to learn how to make dumplings for a long time now. Sure, I’ve tried my hand at making perogies and they were okay…
An Asian style dumpling required me to learn from someone who knows what they were doing. Through blogging I’ve met many like minded people willing to share knowledge. So,when I got the invite to go make dumplings at Carole’s house, I couldn’t say no!
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Let’s Make Cabbage and Pork Dumplings
I arrived at her house shortly after ten on a Sunday morning. We made a pot of tea, then got down to business.
Carole handed me the vegetables to chop, one after the other. Next, she arranged the rest of the ingredients on her counter. When I was done with the carrots, white onion, spring onion, mushrooms, and napa cabbage, she had the meat, eggs, and seasonings ready to go.
How to Make Cabbage and Pork Dumplings
First, mix ground pork with chopped vegetables, eggs, and sauces (if doing regular style dumplings). To make curry style dumplings, omit the sauces and add the rehydrated Glico curry paste.
Season meat mixture with salt and pepper. Add a small amount of tapioca starch if the filling seems a bit too wet. It should be a touch sticky.
Take small amounts of the mixture by teaspoon and place it in the middle of a single dumpling wrapper. Moisten the edges of the wrapper with your finger dipped in a bowl of water. Seal and pinch dumpling using your technique. (search dumpling techniques on youtube).
How to Pan Fry Cabbage and Pork Dumplings
It was also very near lunch so Carole showed me how to line the dumplings along the bottom of a pan on top of a thin film of oil.
First we cooked the dumplings in the pan on medium low heat until the bottoms were a bit crispy brown. Next, we added water by the tablespoon (maybe about 4 tbsp) and put the lid on so they steamed a bit. We did this about 2-3 times until the dumpling wrappers had changed from dull to glossy. It takes around ten minutes.
When our first pan of dumplings were ready we flipped them over on a plate, then ate them with some stir fried cabbage with garlic and fresh noodles. They’re also delicious in a bowl full of Roasted Cabbage Wedges.
How to Steam Cabbage and Pork Dumplings
We also did several batches of steamed dumplings for something a little different. You can tell they are done when the skins become translucent.
Set a large pot of water to boil and lined a steamer basket with cabbage leaves or steamer paper. Arrange the dumplings in a circular pattern on the cabbage leaves, taking care not to let them touch.
Cover and steam for 10-12 minutes.
How to Store Dumplings
Dumplings are very handy to have in the freezer for the days you don’t feel like cooking. That’s why it’s so much fun to get friends together to make a giant batch of dumplings.
Arrange the dumplings on a baking sheet, then place in the freezer for at least an hour or until fully frozen. Then, transfer them to freezer bags for easier storage. They will keep up to three months in the freezer.
Pork Dumplings
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Pork and Cabbage Dumplings
Here's how to make juicy Cabbage and Pork Dumplings, or potstickers. Recipe features two filling options plus instructions for steaming and frying.
Ingredients
- 2 lbs of ground pork
- 1/2 onion; finely diced
- 3 spring onions; finely chopped greens and whites
- 2 medium carrots; shredded
- 1 can of mushrooms; drained and chopped
- 3/4 cup finely chopped Napa cabbage
- 2 Tablespoons oyster sauce
- 2 Tablespoons Chinese cooking wine
- 2 Tablespoons soy sauce
- 1 Tablespoon fish sauce
- 2 eggs
- salt and pepper
- 1 glico curry packet, rehydrated (which replaces all the other sauces if you are making the curry style dumplings)
- tapioca starch (you may or may not need this depending on how watery your filling is after you add the sauces. Add by the Tablespoon and judge accordingly)
- 2 packages of round dumpling skins, fresh or frozen and thawed.
Instructions
- Mix ground pork with vegetables, eggs, and sauces (if doing regular style dumplings) If making curry dumplings, omit sauces and add rehydrated Glico curry paste.
- Season with salt and pepper.
- Add tapioca starch if mixture seems a bit too wet.
- Take small amounts of the mixture by teaspoon and place in the middle of a single dumpling wrapper.
- Moisten edges of the wrapper with your finger dipped in a bowl of water.
- Seal dumpling using your technique. (search dumpling techniques on youtube).
- Steam or pan fry dumplings.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 258mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 5g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
[…] handy vegetable can be used as a filling, like in these Cabbage and Pork Dumplings while also becoming the wrapper for Cabbage Rolls. However, in this recipe, cabbage is the star of […]
These are absolute perfection. I want to go to a dumpling making party!
It sure was a lot of fun! I would love to go to another…sometimes I get my son to make them with me because it’s always more fun than making them alone.
I want to make dumplings too! These dumplings are so perfectly put together. Clearing TOB knows what’s happening. Nice post!
Thank you!
I’m going to try this! We made dumplings in our Vietnamese cooking class but they weren’t even close to being professional dumplings like these ones. At some point I will post our sad attempts, but I wanted to see if I could come up with a Canadianized ingredient list first…
what do Vietnamese dumplings look like? and what do they have in them? pork, cilantro, chili?
They have several different types, but the most famous is the ‘white rose’, filled with a shrimp/pork mousse. Others look similar to yours but come up very translucent when steamed. These ones were filled with mixed vegetables. I’ll let you know when I get around to publishing it…
Mmmmm dumplings. They are one of the most perfect things in the world. Beautiful photos!
thank you so much! and I agree, dumplings are awesome!
I also love how you put quantities on my random dashes of sauce. 🙂
I know hey? Do they sound about right to you? I wasn’t sure especially with the fish sauce.
Reblogged this on Eat Your Broccoli! and commented:
The tasty results of our dumpling making party!
Those are gorgeous photos! I should have gotten a manicure if I’d known my hands would be on display! Yes, let’s do this again. Perhaps, next time, some har gow (shrimp dumplings) with homemade wrappers?
yes definitely! I was that would be my next project….
Holy shit. Those things are off the hook. You ladies have some mad dumpling skills. Those pics are seriously making me hungry… It’s only just 6am out here!
Thanks!
Once we got going in a groove it was like a factory 🙂 Now that I know how to make them the possibilities are endless!
and I didn’t take a picture of my tray on purpose!
But I liked your style! Next time. 🙂
Heheh