My easy and delicious Chinese dumplings
Also try these steamed, air-fried, or boiled into your favorite soup
Ingredients
Use pre-made fresh or frozen dumpling skins from the Asian market (or high-end grocery store such as Gelsons in LA, Wegmans in New York, or Publix in Nashville)
For the dumpling filling
1 head of Napa cabbage, shredded very thin
1 lb. ground pork
1/4 c. soft tofu, minced very fine
2 scallions, shallots, or Vidalia onions, thinly sliced
1 T soy sauce, we use Wuan Chuang soy sauce from Constance Woo (Fresh Off the Boat, Crazy Rich Asians), or you can use Kikkoman
2 T white wine, use a good wine you would drink, we like Penfolds Max's Chardonnay from Australia
2 T ginger, finely minced, I use fresh or Dorot frozen ginger
Instructions
Finely chop the cabbage, cover with cold water in a pot, bring to a boil, cook until stalks are softened, 5 to 10 minutes. Drain excess water. Use an Instant Pot to do this faster
In a large bowl, mix cabbage with all other ingredients
Spread flour on your cutting board and two sheet pans
Lay out pre-made dough on cutting board, fill with ingredients and fold, then pinch up along the sides until fully sealed
Pan-fry dumplings, or boil a large pot of water until they rise to the top and cook through
Or, you can steam the dumplings, or use an air fryer. We use the Breville Joule Pro
Serve with soy sauce and hot chili oil to dip
.
rare day off with Boyfriend at my house in Brentwood after he trounced the Predators (oops...)
Most Helpful Opinions