Pork Dumplings
Pork Dumplings
Ingredients
For the Dough
- 500 grams all-purpose flour
- 250 ml warm water
For the Filling
- 250 grams ground pork
- 100 grams cabbage, chopped
- 50 grams spring onion, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
For Cooking
- 1/2 cup water
- 1 teaspoon oil, for pan-frying, as needed
Instructions
- 1
Place 500 grams of all-purpose flour into a large bowl. Gradually add 250 ml of warm water to the flour while mixing with chopsticks until a shaggy dough forms.
⏱️ 5 min
- 2
Transfer the dough to a clean surface and knead by hand until smooth, about 5-7 minutes.
⏱️ 7 min
- 3
Cover the dough with plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min
- 4
In a separate bowl, combine 250 grams of ground pork, 100 grams of chopped cabbage, 50 grams of chopped spring onion, 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1/2 teaspoon of white pepper.
⏱️ 10 min
- 5
Mix all the ingredients thoroughly by hand until well combined and slightly sticky. This ensures the flavors are evenly distributed.
⏱️ 3 min
- 6
Uncover the rested dough. Roll the dough into a long log shape, about 1 1/2 inches in diameter.
⏱️ 2 min
- 7
Cut the log into small, equal-sized pieces, approximately 1/2 inch thick.
⏱️ 2 min
- 8
Take each piece and flatten it with your palm, then roll it out into a thin, round wrapper, about 3-4 inches in diameter. Try to make the edges slightly thinner than the center.
⏱️ 10 min
- 9
Place a spoonful of the prepared filling (about 1 tablespoon) in the center of each wrapper.
⏱️ 5 min
- 10
Fold the wrapper in half and crimp the edges together to seal, creating pleats along one side for a decorative finish and to ensure a tight seal.
⏱️ 5 min
- 11
Heat a small amount of oil (about 1 teaspoon) in a large non-stick pan over medium heat. Place the formed dumplings in the pan, ensuring they are not overcrowded. Cook in batches if necessary.
⏱️ 3 min
- 12
Cook until the bottoms of the dumplings are golden brown, about 2-3 minutes.
⏱️ 3 min
- 13
Carefully add 1/2 cup of water to the pan. Immediately cover the pan with a lid to trap the steam.
⏱️ 1 min
- 14
Allow the dumplings to steam until they are cooked through and the water has evaporated, about 7-10 minutes. The internal temperature of the pork should reach 160°F (71°C).
⏱️ 10 min
- 15
Remove the cooked dumplings from the pan and serve hot, optionally with a dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Dumplings
For the Dough
- 500 grams all-purpose flour
- 250 ml warm water
For the Filling
- 250 grams ground pork
- 100 grams cabbage, chopped
- 50 grams spring onion, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
For Cooking
- 1/2 cup water
- 1 teaspoon oil, for pan-frying, as needed
Instructions
- 1
Place 500 grams of all-purpose flour into a large bowl. Gradually add 250 ml of warm water to the flour while mixing with chopsticks until a shaggy dough forms.
⏱️ 5 min - 2
Transfer the dough to a clean surface and knead by hand until smooth, about 5-7 minutes.
⏱️ 7 min - 3
Cover the dough with plastic wrap and let it rest for 30 minutes. This allows the gluten to relax, making the dough easier to roll.
⏱️ 30 min - 4
In a separate bowl, combine 250 grams of ground pork, 100 grams of chopped cabbage, 50 grams of chopped spring onion, 1 tablespoon of grated ginger, 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1/2 teaspoon of white pepper.
⏱️ 10 min - 5
Mix all the ingredients thoroughly by hand until well combined and slightly sticky. This ensures the flavors are evenly distributed.
⏱️ 3 min - 6
Uncover the rested dough. Roll the dough into a long log shape, about 1 1/2 inches in diameter.
⏱️ 2 min - 7
Cut the log into small, equal-sized pieces, approximately 1/2 inch thick.
⏱️ 2 min - 8
Take each piece and flatten it with your palm, then roll it out into a thin, round wrapper, about 3-4 inches in diameter. Try to make the edges slightly thinner than the center.
⏱️ 10 min - 9
Place a spoonful of the prepared filling (about 1 tablespoon) in the center of each wrapper.
⏱️ 5 min - 10
Fold the wrapper in half and crimp the edges together to seal, creating pleats along one side for a decorative finish and to ensure a tight seal.
⏱️ 5 min - 11
Heat a small amount of oil (about 1 teaspoon) in a large non-stick pan over medium heat. Place the formed dumplings in the pan, ensuring they are not overcrowded. Cook in batches if necessary.
⏱️ 3 min - 12
Cook until the bottoms of the dumplings are golden brown, about 2-3 minutes.
⏱️ 3 min - 13
Carefully add 1/2 cup of water to the pan. Immediately cover the pan with a lid to trap the steam.
⏱️ 1 min - 14
Allow the dumplings to steam until they are cooked through and the water has evaporated, about 7-10 minutes. The internal temperature of the pork should reach 160°F (71°C).
⏱️ 10 min - 15
Remove the cooked dumplings from the pan and serve hot, optionally with a dipping sauce.
⏱️ 1 min