Ugly…but delicious

Ingredients

• 500 g Green Cabbage (Half a medium head, roughly chopped then finely chopped)
• 450 g Ground Pork (80% lean, freshly ground)
• 150 g Yellow Onion (One medium onion, finely diced)
• 30 g Green Onions (Three stalks, thinly sliced (green and white parts))
• 150 g Water Chestnuts (Canned, drained and roughly chopped)
• 10 g Garlic (Two cloves, grated)
• 15 g Ginger (Fresh, grated (about 1 tablespoon))
• 1 large Egg (Beaten)
• 30 ml Soy Sauce (Light soy sauce)
• 15 ml Oyster Sauce (Adds umami depth)
• 5 ml Sesame Oil (Toasted sesame oil, a drizzle)
• 5 g Sugar (Granulated, about 1 teaspoon)
• 8 g Cornstarch (About 1 tablespoon, for binding)
• 2 g Sichuan Pepper (Ground, about ½ teaspoon)
• 2.5 g Salt (About ½ teaspoon)
• 30 pieces Dumpling Wrappers (Round, 3‑inch diameter, store‑bought)
• 30 ml Vegetable Oil (For pan‑frying, neutral oil)

Instructions

1. Prepare the Cabbage

   Roughly chop half a head of cabbage, then chop again into fine shreds. Transfer to a bowl, sprinkle with a generous pinch of salt, rub and tug the leaves to coat, then set aside to sweat.

   Time: PT10M

2. Sweat the Cabbage

   Allow the salted cabbage to sit undisturbed for 15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel.

   Time: PT15M

3. Prep Remaining Fillings

   Finely dice the yellow onion, slice the green onions, grate the garlic and ginger, and roughly chop the drained water chestnuts.

   Time: PT5M

4. Make the Pork Filling

   In the large mixing bowl combine ground pork, diced onion, sliced green onions, water chestnuts, grated garlic, grated ginger, beaten egg, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, Sichuan pepper, and salt. Mix with hands until just combined; avoid over‑mixing.

   Time: PT5M

5. Incorporate the Cabbage

   Add the well‑drained cabbage to the pork mixture and fold gently until evenly distributed.

   Time: PT2M

6. Prepare Dumpling Wrappers

   Lay out the dumpling wrappers on a clean surface, cover the unused ones with a damp kitchen towel to prevent drying. Lightly wet the edge of each wrapper with a fingertip of water.

   Time: PT3M

7. Fill and Pleat Dumplings

   Place about 1 teaspoon of filling in the center of each wrapper, fold in half, and pleat the edges by pinching small folds along the rim. Ensure the seal is tight.

   Time: PT5M

8. Pan‑Fry and Steam Dumplings

   Heat 1 tablespoon of vegetable oil in a skillet over medium‑high heat. Arrange dumplings flat‑side down, fry until the bottoms turn golden brown (2‑3 minutes). Carefully add 60 ml (¼ cup) of hot water, cover with the lid, and steam for 5 minutes. Remove the lid and continue cooking until the water has evaporated and the bottoms are crisp again.

   Time: PT8M

   Temperature: Medium‑high

9. Serve

   Transfer dumplings to a serving plate and serve immediately with a dipping sauce of soy sauce, black vinegar, and a drizzle of chili oil.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Green Cabbage: Napa cabbage, Savoy cabbage
• Instead of Ground Pork: Ground chicken, Ground turkey
• Instead of Yellow Onion: White onion, Shallot
• Instead of Green Onions: Chives
• Instead of Water Chestnuts: Finely diced carrots, Jicama
• Instead of Garlic: Garlic paste
• Instead of Ginger: Ground ginger (use 1 tsp)
• Instead of Egg: 1 tbsp aquafaba (vegan)
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce (use less)
• Instead of Sesame Oil: Peanut oil (smaller amount)
• Instead of Sugar: Honey (use less)
• Instead of Cornstarch: All‑purpose flour
• Instead of Sichuan Pepper: Black pepper
• Instead of Salt: Soy sauce (reduce)
• Instead of Dumpling Wrappers: Homemade wheat dough
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Cutting Board
• Chef's Knife
• Microplane Grater
• Measuring Spoons
• Silicone Basting Brush (optional)
• Skillet (non‑stick or cast iron)
• Lid that fits skillet
• Tongs (optional)
• Plate for finished dumplings
• Damp Kitchen Towel

Critical Steps — Do Not Skip

• Sweating the cabbage to remove excess moisture
• Ensuring the dumpling edges are properly sealed with water
• Pan‑frying then steaming to cook the filling without making the wrapper soggy

Chef Tips from the Video

• Use ice‑cold water to wet the wrapper edges; it creates a stronger seal.
• Keep a small bowl of water nearby to re‑wet wrappers that begin to dry.
• For extra flavor, add a splash of Shaoxing wine to the filling.

Troubleshooting

Storage

Refrigerator: Store uncooked dumplings in an airtight container for up to 24 hours.

Freezer: Freeze uncooked dumplings on a tray, then transfer to a zip‑top bag; they keep for up to 2 months. Cook from frozen, adding a few extra minutes of steaming.

Room temperature: Cooked dumplings are best served immediately; they can sit at room temperature for up to 1 hour but will lose crispness.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; the flavors meld beautifully.
• Uncooked dumplings can be frozen in a single layer before transferring to a bag.

Frequently Asked Questions