Boiled Dumplings Recipe
Chinese · Main course · 70 min total
Classic Chinese boiled dumplings with a savory pork and cabbage filling, wrapped in tender dough. Perfect for a comforting meal or festive gathering.
60
min prep
min prep
10
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1/2 lb ground pork
- 2 cups finely chopped napa cabbage
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 2 green onions, finely chopped
Instructions
- Make the dough: Mix flour and water to form a smooth dough. Cover and rest for 30 minutes.
- Prepare filling: Salt cabbage and let sit 10 minutes, then squeeze out excess water. Combine with pork, soy sauce, sesame oil, ginger, garlic, and green onions.
- Divide dough into 40 small pieces. Roll each into a thin circle (about 3 inches diameter).
- Place a teaspoon of filling in the center of each wrapper. Fold and pleat edges to seal.
- Bring a large pot of water to a boil. Add dumplings in batches, stirring gently to prevent sticking.
- Cook until they float and water boils again, then add 1/2 cup cold water. Repeat twice. Dumplings are done when they float and filling is cooked through.
- Drain and serve hot with dipping sauce (soy sauce, vinegar, chili oil).
Tips
- To prevent sticking, dust dumplings with flour or place on a floured surface.
- Leftover dumplings can be frozen uncooked on a baking sheet, then transferred to a bag.
- Serve with a dipping sauce of soy sauce, black vinegar, and chili oil.
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