Classic Pork & Cabbage Dumplings (Boiled and Pan-Fried)
Traditional Chinese dumplings with juicy pork and cabbage filling, boiled then pan-fried for crispy bottoms.
Equipment
Ingredients
Filling
ground pork (raw)
400 g
napa cabbage (finely chopped)
300 g
ginger (minced)
15 g
garlic (minced)
10 g
green onions (sliced)
30 g
soy sauce
30 ml
sesame oil
15 ml
sugar
5 g
salt
3 g
white pepper
2 g
Wrappers
dumpling wrappers (fresh)
40 pcs
Cooking
vegetable oil
30 ml
Instructions
Prepare the filling
Finely chop napa cabbage, mince ginger, garlic, and slice green onions. Combine all filling ingredients in a large bowl.
Wrap the dumplings
Place 1 tablespoon of filling in the center of each dumpling wrapper. Fold and pleat the edges to seal.
Boil the dumplings
Bring a large pot of water to boil. Add dumplings in batches and cook for 4-5 minutes until they float.
Pan-fry the dumplings
Heat oil in a non-stick pan. Add boiled dumplings and fry until bottoms are golden and crispy.
Storage
Freeze uncooked dumplings on a tray, then transfer to freezer bags
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