Chinese Dumpling Recipe: Pork and Cabbage Filling – Seaco Online
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Chinese Dumpling Recipe: Pork and Cabbage Filling

If you're looking for a delicious and easy appetizer for your next Lunar New Year celebration or any other occasion, look no further than Chinese pork and cabbage dumplings. These dumplings are a traditional dish that symbolizes prosperity and are a staple in Chinese cuisine. They're also a great option for those who love seafood, as you can easily incorporate shrimp or other seafood into the filling.

Pork and cabbage filling being folded into dumpling wrappers

To make pork and cabbage dumplings, you'll need a few key ingredients, including ground pork, napa cabbage, scallions, ginger, soy sauce, and sesame oil. You can also substitute some of these ingredients with seafood, such as shrimp or crab meat, for a different flavour profile. Once you have your ingredients, you'll need to prepare the filling by mixing them together and letting them marinate for at least an hour.

Assembling the dumplings is a fun and easy process that you can do with friends or family. Simply place a spoonful of filling in the centre of a dumpling wrapper, fold it in half, and pinch the edges together to seal. You can then cook the dumplings by boiling, steaming, or pan-frying them, depending on your preference. Serve them with your favourite dipping sauce and enjoy!

Key Takeaways

  • Chinese pork and cabbage dumplings are a delicious and easy appetizer that symbolize prosperity.
  • You can easily incorporate seafood, such as shrimp or crab meat, into the filling for a different flavour profile.
  • Assembling and cooking the dumplings is a fun process that you can do with friends or family.

Ingredients and Substitutions

A cutting board with pork, cabbage, and dumpling wrappers. A bowl of mixed filling. A pair of chopsticks and a knife for preparation

Primary Ingredients

The primary ingredients for making Chinese pork and cabbage dumplings are ground pork and napa cabbage. You can substitute the pork with any other ground meat of your preference, such as beef, chicken, or lamb. If you want to add seafood to the filling, you can use chopped shrimp or minced scallops.

Napa cabbage is a type of Chinese cabbage that has a mild and sweet flavour. If you cannot find napa cabbage, you can use regular green cabbage, but it has a slightly stronger flavour. When using cabbage, it is important to salt it and squeeze out the excess water before mixing it with the meat.

Sauce and Seasoning

The sauce and seasoning for the filling include ginger, garlic, green onion, sesame oil, soy sauce, and Shaoxing wine. Shaoxing wine is a type of Chinese rice wine that adds depth of flavour to the filling. If you cannot find Shaoxing wine, you can substitute it with dry sherry.

Dough and Wrappers

To make the dough for the wrappers, you need all-purpose flour, water, and an egg. You can substitute the all-purpose flour with cake flour or bread flour, but the texture of the wrapper will be slightly different. If you want to make the wrappers gluten-free, you can use a combination of rice flour and cornstarch.

When making the wrappers, it is important to knead the dough until it is smooth and elastic. You can use a rolling pin or a pasta machine to roll out the dough into thin circles. If you cannot find premade wrappers, you can make your own wrappers using the dough recipe provided.

By using these primary ingredients, sauce and seasoning, and dough and wrappers, you can make delicious Chinese pork and cabbage dumplings at home. Don't be afraid to experiment with different types of meat or seafood in the filling to create your own unique flavour profile.

Preparing the Filling

A bowl of finely chopped pork and cabbage, along with a mixture of soy sauce, ginger, and garlic, sits on a clean kitchen counter

When it comes to making Chinese dumplings with pork and cabbage filling, the key is to prepare the filling properly. Here are some tips to help you get it just right.

Mixing the Ingredients

To make the filling, you will need to mix together minced pork, finely chopped cabbage, green onions, ginger, garlic, and white pepper. You can also add an egg to help bind everything together. Make sure to mix the ingredients thoroughly so that they are evenly distributed.

If you want to add seafood to your dumpling filling, you can use shrimp or crab meat. Finely chop the seafood and mix it in with the other ingredients. This will give your dumplings a delicious seafood flavour.

Seasoning Balance

The seasoning for the filling is crucial for the taste of the dumplings. You should add salt, soy sauce, and sesame oil to the mixture. Start by adding a small amount of each seasoning and taste the mixture. Adjust the seasoning as needed until you have achieved the desired taste.

Filling Consistency

The consistency of the filling is also important. It should be moist but not too wet. If the filling is too dry, the dumplings will be tough. If it is too wet, the filling will leak out of the dumplings when you cook them.

To achieve the right consistency, you can add a little water or cornstarch to the mixture. Mix it in thoroughly and then check the consistency. You want the filling to hold together when you scoop it up with a spoon.

By following these tips, you can make a delicious Chinese dumpling filling with pork and cabbage. Don't be afraid to experiment with different seasonings and ingredients to find the perfect flavour for your taste buds.

Assembling the Dumplings

Pork and cabbage being mixed for Chinese dumplings

Wrapping Techniques

Now that you have prepared the dumpling filling, it's time to wrap the dumplings. Start by rolling out the dumpling wrappers with a rolling pin. You can also use a pasta maker to roll out the wrappers to the desired thickness. If you don't have a rolling pin or pasta maker, you can use a wine bottle to roll out the wrappers.

Place a tablespoon of the dumpling filling in the center of each wrapper. Be careful not to overfill the wrapper, as this can cause the dumpling to burst during cooking. If you want to add seafood to the filling, you can use shrimp or scallops. Just make sure to chop the seafood into small pieces so that it mixes well with the other filling ingredients.

Sealing and Pleating

To seal the dumplings, dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and press the edges together to seal. You can also crimp the edges of the wrapper with a fork to create a decorative pattern.

To pleat the dumplings, hold the sealed edge of the wrapper with your left hand and use your right hand to make a small fold in the wrapper. Pinch the fold together to seal the pleat. Continue making folds and pleats along the edge of the wrapper until the dumpling is fully sealed and pleated.

You can place the assembled dumplings on a piece of parchment paper or plastic wrap to prevent them from sticking together. Once all the dumplings are assembled, you can cook them by boiling, steaming, or pan-frying.

Cooking Methods

Pork and cabbage being mixed in a bowl, dumpling wrappers being filled and sealed, then steamed and pan-fried

When it comes to cooking Chinese pork and cabbage dumplings, there are three main methods to choose from: boiling, steaming, and pan-frying. Each method has its own unique benefits, so it's worth trying out all three to see which you prefer.

Boiling Dumplings

Boiling is a popular method for cooking dumplings, especially if you're making a large batch. To boil your dumplings, bring a large pot of water to the boil and add your dumplings. Make sure you stir them gently to prevent them from sticking together. Once the water comes back to the boil, add a cup of cold water to the pot. Repeat this process three times. The dumplings should be cooked through and ready to eat after about 10 minutes.

If you want to add some seafood to your dumplings, you could try adding some prawns or crab meat to the filling. Just make sure you chop the seafood finely so it cooks evenly.

Steaming Process

Steaming is another popular method for cooking dumplings, especially if you want to keep them moist and tender. To steam your dumplings, place them in a steamer basket over a pot of boiling water. Make sure the dumplings aren't touching each other, and steam them for about 10 minutes. You can tell when they're cooked through when the wrapper turns translucent.

If you're feeling adventurous, you could try adding some scallops or mussels to your dumpling filling. Just make sure they're cooked through before you eat them.

Pan-Frying to Perfection

Pan-frying, also known as potstickers, is a great method for getting crispy, golden dumplings. To pan-fry your dumplings, heat some vegetable oil in a non-stick pan over medium-high heat. Add your dumplings, making sure they're not touching each other. Cook them for about 2-3 minutes until the bottoms are golden brown. Then, add some water to the pan and cover it with a lid. Cook for another 5-6 minutes until the water has evaporated and the dumplings are crispy on the bottom.

If you're a fan of seafood, you could try adding some chopped prawns or squid to your dumpling filling. They'll add a delicious, savoury flavour that complements the pork and cabbage well.

Serving and Storage

A table set with steamed Chinese dumplings, a bowl of dipping sauce, and a container for storing leftovers

Dipping Sauce Pairings

When it comes to serving Chinese pork and cabbage dumplings, there are a variety of dipping sauces that you can pair with them to enhance the flavour. A classic dipping sauce is a combination of light soy sauce, garlic chives and sesame seeds. You can also try other sauces like chilli oil, black vinegar or a combination of soy sauce and rice vinegar.

If you are feeling adventurous, you can also try using seafood-based dipping sauces to add a unique flavour to your dumplings. For example, you could try a dipping sauce made with oyster sauce, hoisin sauce and soy sauce to give your dumplings a rich umami flavour.

Storing Leftovers

If you have leftover dumplings, you can store them in the fridge for up to three days. To store them, wrap them tightly in plastic wrap and place them in an airtight container. When you are ready to eat them, simply steam them for a few minutes until they are heated through.

Freezing for Later

If you want to make a big batch of dumplings and save some for later, you can freeze them for up to three months. To freeze them, place them on a baking sheet lined with parchment paper and freeze them until they are solid. Once they are frozen, transfer them to a freezer bag or airtight container and store them in the freezer.

When you are ready to eat them, simply steam them for 10-12 minutes until they are heated through. You can also pan-fry them for a crispy texture. If you want to add seafood to your dumplings, you can try using prawns or scallops as a filling. Simply chop them finely and mix them with the pork and cabbage mixture before wrapping them in the dumpling skins.

Frequently Asked Questions

A steaming pot of pork and cabbage dumplings, with a stack of bamboo steamers and a bowl of dipping sauce on the side

What's the best way to prepare cabbage for pork dumplings?

To prepare cabbage for pork dumplings, you should chop it finely and then salt it. This will help to draw out any excess moisture from the cabbage, which can make the filling too wet. After salting, leave the cabbage for about 30 minutes before squeezing out any excess water.

How can you make the filling for Chinese pork and cabbage dumplings?

To make the filling for Chinese pork and cabbage dumplings, you will need minced pork, finely chopped cabbage, scallions, ginger, and soy sauce. Mix all the ingredients together in a bowl until well combined. You can also add other seasonings such as sesame oil or oyster sauce for extra flavour.

What are the essential ingredients for authentic pork and cabbage dumplings?

The essential ingredients for authentic pork and cabbage dumplings are minced pork, finely chopped cabbage, scallions, ginger, and soy sauce. You can also add other seasonings such as sesame oil or oyster sauce for extra flavour.

Can you substitute regular cabbage in Chinese dumpling recipes?

Yes, you can substitute regular cabbage in Chinese dumpling recipes. However, napa cabbage is the most commonly used cabbage in Chinese dumplings and is preferred due to its tender texture and mild flavour.

How do you remove excess moisture from cabbage when making dumplings?

To remove excess moisture from cabbage when making dumplings, chop the cabbage finely, salt it, and let it sit for about 30 minutes. After this time, squeeze out any excess water and use the cabbage in the filling.

What are some tips for creating the perfect dough for pork and cabbage dumplings?

To create the perfect dough for pork and cabbage dumplings, use a combination of all-purpose flour and water. Mix the flour and water together until a smooth dough forms. Knead the dough for a few minutes and then let it rest for at least 30 minutes before rolling it out. The resting time will help the gluten in the dough relax, making it easier to work with. You can also add a little bit of salt or oil to the dough for extra flavour and texture.

If you want to add seafood to your pork and cabbage dumplings, you can try using shrimp or crab meat. Finely chop the seafood and mix it in with the other filling ingredients. This will give your dumplings a delicious seafood flavour that pairs well with the pork and cabbage filling.