- Level
- medium
- Prep Time
- 15 mins
- Total Time
- 1 h 10 m
- Serves
- 6-8
Ingredients
- Filling
- 4 cups
- coarsely chopped Napa cabbage, about 300 g or ¼ small Napa cabbage
- ½ tsp
- salt
- 250 g
- medium ground pork
- 3
- green onions, chopped
- ½ cup
- packed coarsely chopped cilantro
- 1 ½ tsp
- finely grated ginger
- 1 tbsp
- KIMPHAT Soy Sauce
- 1 tbsp
- Shaoxing wine (or ¼ tsp salt)
- 2 tsp
- KIMPHAT Sesame Oil
- 1 ½ tsp
- KIMPHAT Sambal Oelek (optional)
- 1 tsp
- granulated sugar
- 42
- dumpling wrappers (approx.)
- Dipping Sauce
- 1 tbsp
- KIMPHAT Soy Sauce
- 1 tbsp
- Chinkiang vinegar or rice vinegar
- 1 tsp
- water
- ½ tsp
- granulated sugar
- 1
- green onion, finely chopped
- ½ tsp
- KIMPHAT Sambel Oelek (optional)
Method
Step 1
Filling: Place cabbage and salt in a food processor and pulse until finely chopped, 10 to 12 pulses (about 2 cups). Transfer to a fine-mesh sieve set over a bowl and let drain for 30 minutes. Using clean hands or a kitchen towel, squeeze and transfer to a large bowl.
Step 2
In the same food processor, combine pork, green onions, soy sauce, Shaoxing wine, sesame oil, sambal oelek (if using), ginger and sugar. Pulse until smooth and combined, about 5 seconds. Transfer to the cabbage bowl.
Step 3
Line a baking sheet with parchment paper. Place a small bowl of water on your work surface. Spoon a heaping 1 tsp of pork mixture into the centre of the dumpling wrapper; fold the dough over to line up the edges. Pinch and fold the edge into pleats to seal; press lightly to flatten the bottom. Place the dumpling seam side up on the prepared pan; cover it with a kitchen towel. Repeat with remaining wrappers and filling.
Step 4
Dipping Sauce: In a small bowl, combine soy sauce, vinegar, water, sugar, green onion and Sambal Oelek (if using).
Step 5
To fry dumplings: In a large nonstick skillet, heat 2 tsp vegetable oil over medium heat; arrange dumplings seam side up in the pan without touching them. Cook until the bottoms are light brown for about 1 minute. Pour in ½ cup water.
Step 6
Cover and reduce heat to medium-low; cook without turning until dumplings are translucent and almost no liquid remains, 5 to 6 minutes. Uncover and increase heat to medium; cook until no liquid remains and the pork is fully cooked, 2 to 4 minutes.
Step 7
Serve with dipping sauce.
Tips
- If you’re making the pork mixture ahead, add the salted and squeezed cabbage at the last minute to stop excess cabbage liquid from continually draining.
- The total time for this recipe includes draining, dumpling making, and cook time.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe, about 7 dumplings):
- Calories:
- 210
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 28 g
- Fibre:
- 2 g
- Sugar:
- 3 g
- Cholesterol:
- 25 mg
- Protein:
- 10 g
- Sodium:
- 710 mg
