PORK DUMPLING WITH NAPA CABBAGE (猪肉白菜水饺)
Tasty and juicy filling wrapped with pleasantly chewy skin, Chinese pork dumpling with Napa cabbage is an absolute classic! Make-from-scratch instructions and a tutorial video are included.
Provided by Wei Guo
Categories Main Course
Time 1h30m
Number Of Ingredients 13
Steps:
- In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
- Leave to rest (covered) for 10 minutes then knead again until smooth.
- Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say "as soft as an earlobe").
- If using a machine: Add flour and water into the mixing bowl. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.
- Cut Napa cabbage into thin slices then cut across again into tiny pieces. Put minced cabbage into a colander then add salt. Mix well and leave to rest for 10 mins or so (place the colander in a sink or over a plate to collect extracted water).
- Add minced pork, scallions, ginger, light soy sauce and ground Sichuan pepper to a mixing bowl. Mince rehydrated dried shrimp. Add it to the meat, along with the water in which it was soaked. Stir until the liquid is fully absorbed by the meat.
- Use your hands to squeeze the cabbage in batches to remove any water extracted by the salt. Then put into the bowl. Add sesame oil and mix to combine.
- Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).
- Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc (Please refer to the tutorial video below). Dust with flour if it sticks. Repeat to finished the rest of the dough.
- Place a spoonful of filling on the wrapper. Seal the wrapper using the technique you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".
- Bring a pot of water to a full boil over high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Push them around with the back of a spoon to avoid sticking. Cover with a lid.
- When the water comes back to a full boil, add about 120 ml (½ cup) of cold water then cover.
- Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface.
- Transfer the dumplings to a colander. Briefly rinse under tap water (make sure it's drinkable water). Drain and serve immediately.
- Serve the dumplings warm with a mixture of homemade chili oil and black rice vinegar. Or read Six Dumpling Sauces for more inspirations.
- Place assembled, uncooked dumplings on a tray lined with parchment paper (or dusted with flour). Put into the freezer.
- Once completely frozen, transfer them into an airtight plastic bag/container. Use within three months.
- No need to defrost before cooking. Follow the boiling instructions explained above.
Nutrition Facts : ServingSize 10 dumplings, Calories 505 kcal
PORK-AND-CABBAGE DUMPLINGS
These juicy dumplings are easy to make. When cooking for a crowd, Eunsook Pai sears the dumplings a couple of hours in advance and then steams them just before serving. Although she makes her dumpling wrappers from scratch, store-bought ones also do the trick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 80
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.
- Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
- Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
- Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
SIMPLE PORK AND CABBAGE SKILLET
This is a simple and hearty meal for a chilly day. It adjusts easily to suit any taste. Serve with mashed potatoes.
Provided by Dan
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Cook the pork chops in the hot oil until well-browned on each side, about 10 minutes per side.
- Add the cabbage, onion, apple, 2 cups of water, garlic, Worcestershire sauce, salt, and pepper to the skillet; bring to a boil, reduce heat to medium-low, and place a cover on the skillet. Cook at a simmer until the pork chops are completely tender, 45 minutes to 1 hour.
- Remove the pork and vegetable mixture from the skillet, leaving as much of the liquid in the skillet as possible. Whisk the water and flour together in a small bowl. Raise the heat under the skillet to medium-high. Pour the flour mixture into the remaining liquid in the skillet. Cook, stirring constantly, until the gravy thickens and begins to boil. Reduce heat to low and continue to simmer an additional 5 minutes. Pour the gravy over the pork and vegetable mixture.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 64.8 g, Cholesterol 63.1 mg, Fat 26.3 g, Fiber 14.7 g, Protein 31.4 g, SaturatedFat 6.6 g, Sodium 1920.5 mg, Sugar 34.4 g
GRANDMA WANDA'S CABBAGE & DUMPLINGS
Very simple and tasty. Great with pork roast & gravy. This is "My" dish to bring to Oktoberfest.
Provided by KJK 5
Categories Polish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop cabbage into large chunks and steam until clear in color; drain.
- In same pan melt butter, sauté onions, add seasonings and cabbage.
- Dumplings:.
- Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
- Remove dumplings directly to cabbage mixture, combine and enjoy.
- I have successfully served in a crock pot on low setting for parties.
Nutrition Facts : Calories 216, Fat 9.7, SaturatedFat 5.4, Cholesterol 90.8, Sodium 494.1, Carbohydrate 27.2, Fiber 4.5, Sugar 6.7, Protein 6.8
DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS
Make and share this Delicious Asian Pork and Cabbage Dumplings recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape.
- Roll edges slightly to seal in filling.
- Set dumplings aside on a lightly floured surface until ready to cook.
- TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes.
- Serve immediately with sweet and sour sauce.
PORK AND CABBAGE DUMPLINGS RECIPE
These delectable handmade dumpling wrappers get filled with ground pork, sherry cooking wine, Napa cabbage and a good helping of spicy ginger.
Provided by Tasting Table Staff
Categories Side Dish
Time 40m
Number Of Ingredients 11
Steps:
- Make the dumpling wrappers: In a medium bowl, mix together the flour and salt. Pour in the water and egg white, and stir together. Proceed to fold the flour in toward the center of the bowl until a lumpy dough is formed. Transfer the dough onto a lightly floured surface, shape into a log and knead by pushing your hands and wrists into the log and rolling it forward. Knead the dough until it's smooth to the touch, not tacky, without any cracks or pockets of dry flour. Place the dough back into the bowl and cover with plastic wrap. Let the dough rest for 15 minutes. Knead the dough again about 10 times and let sit for another 15 minutes.
- While the dough rests, make the filling: In a medium bowl, combine all the filling ingredients, and mix until completely incorporated. Reserve for later.
- Knead the dough again until it has a satin-smooth consistency, about 10 to 15 times. Form the dough into a log 12 inches in length, and using a bench scraper, divide into 4 equal portions. Form each portion into a 12-inch log, divide each log into 6 portions, making 24 total. Shape each portion into a ball and toss lightly with flour. Cover with a damp towel to prevent the balls from drying out. Working one at a time, gently smash the dough with the palm of your hand so it forms a flat disk, and then using a small, Asian rolling pin, roll out the dough until about 3 to 4 inches in diameter with the edges being half as thick as the center.
- Fill the pork dumplings: Bring a large pot of water to a boil. Working with 1 dumpling wrapper at a time, place about 1 tablespoon of the pork filling in the center of the wrapper and fold in half. Dip your finger in water and trace the edge of the wrapper so it sticks. Pinch the dumpling at one end and seal all the way to the other while removing any air pockets. Repeat with the remaining dumplings. Boil the dumplings in batches, 7 to 9 minutes at a time. Serve the dumplings on a platter with soy, garlic or chile sauce.
Nutrition Facts : Calories 183 calories, Carbohydrate 27 g carbohydrates, Cholesterol 16 mg cholesterol, Fat 5 g fat, Fiber 1 g fiber, Protein 8 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 229 mg, Sugar 0 g
More about "pork and cabbage dumplings food"
PORK AND CABBAGE GYOZA (DUMPLINGS) RECIPE - JAN'S FOOD …
From jansfoodsteps.com
Reviews 1Category Side DishCuisine JapaneseEstimated Reading Time 6 mins
- Chop the napa cabbage finely (almost mincing it). Add it to a bowl with 1 tsp kosher salt and mix well. Transfer it to a mesh strainer and let sit for 15 minutes. This help releases the water from the cabbage. After 15 minutes, wrap the cabbage with a kitchen towel and squeeze out as much water as you can. Do not skip this step!
- In a bowl, combine the cabbage, pork, green onion or chives, grated ginger and garlic. Mix it a little then add the seasoning (oyster sauce, sake, soy sauce, sesame oil and pepper). Mix with your hands, squeezing the mixture between your fingers/kneading it, for approximately 5 minutes. The mixture should feel a bit tacky/sticky. Let it rest for 3-5 minutes.
- Prepare your wrapping station with a small bowl of water and set out your filling mixture, wrapper and a small damp towel (this helps keep your fingers clean when pleating). For each dumpling, fill it with a spoon full of the filling (I usually eyeball it) then dip your index finger in the water to moisten the edges of the wrapper. Fold the wrapper in half and pleat from left to right just the front of the wrapper. Usually, 5-6 pleats are enough to get the gyoza shape.
PORK AND CABBAGE DUMPLINGS - MISSION FOOD ADVENTURE
From mission-food.com
Cuisine Asian, ChineseTotal Time 1 hr 55 minsCategory Appetizer, SnackCalories 69 per serving
- To make the filling, put the cabbage in a bowl and toss with the ½ teaspoon salt. Set aside for about 15 minutes to draw excess moisture from cabbage. Drain in a mesh strainer, flush with water, and drain again. To remove more moisture, squeeze the cabbage in your hands over the sink, or put in a cotton kitchen towel and wring out the moisture over the sink. You should have about ½ cup firmly packed cabbage.
- Transfer the cabbage to a bowl and add the ginger, Chinese chives, and pork. Use a fork or spatula to stir and lightly mash the ingredients so they start coming together.
- In a small bowl, stir together the remaining scant ½ teaspoon salt, the pepper, chicken stock, soy sauce, rice wine, canola oil, and sesame oil. Pour these seasonings over the pork an cabbage mixture, then stir and fold the ingredients together. Once the pork has broken up, briskly stir to blend the ingredients into a cohesive, thick mixture. There should not be any visible large chunks of pork. To develop the flavors, cover and set aside at room temperature for 30 minutes. You should have about 2 cups of filling. The filling can be prepared 1 day ahead and refrigerated. Bring it to room temperature before assembling the dumplings.
- To make the dough, place a large mixing bowl over a damp paper towel on your work surface, to keep in place while mixing. Add the flour and make a well. Use a wooden spoon to mix the flour while you add the water in a steady stream. Mix together until you have a lot of lumpy bits, then knead the hot dough in the bowl until the dough comes together. Add water by the teaspoon if the dough does not come together.
CHINESE PORK AND CABBAGE DUMPLINGS - CAROLINE'S …
From carolinescooking.com
Ratings 4Calories 50 per servingCategory Appetizer/Starter
- Finely shred the cabbage then place it in a pan with boiling water and cook a couple of minutes to blanch it/soften. Drain the cabbage and let it cool a couple minutes.
- Meanwhile cut the scallions in half lengthwise and finely slice them then add them to the pork along with the remaining ingredients (except the wrappers and sauce ingredients) - soy sauce, sesame oil, rice wine, ginger, cilantro and salt. Mix everything so it's well combined - this is often easiest by hand.
- Squeeze out the cabbage either by hand or by putting it in a cloth to remove as much liquid as possible then roughly chop it a little more and add to the pork. Mix it well.
- Working with a few at a time, put a spoonful of the pork mixture on one half of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper then fold it in half to join in the middle around the filling. Using your thumbs, pinch/fold the side nearest you a few times as you seal along the edge from the middle to the side, then repeat on the other side.
POH'S PORK AND CABBAGE DUMPLINGS RECIPE - NINE …
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Cuisine AsianCategory DinnerServings 2Total Time 1 hr
ROAST PORK WITH CABBAGE AND DUMPLINGS - EAT SMARTER …
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Category Main Course, Northeastern Chinese CuisineEstimated Reading Time 50 secs
PORK AND CABBAGE POTSTICKERS (鍋貼) | HEALTHY NIBBLES BY ...
From healthynibblesandbits.com
5/5 (36)Total Time 1 hr 40 minsCategory DumplingsCalories 266 per serving
- Heat the peanut or canola oil in a large sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and scallions. Cook everything for about 2 minutes, stirring frequently. Add 1/4 teaspoon of kosher salt and stir. Turn off the heat and transfer the vegetables to a plate to cool for 10 minutes (see note 4).
- If you are using store-bought wrappers, fill a small bowl with water for wrapping and sealing the dumplings. If you are using fresh dumpling wrappers, cover the wrappers with a dry cloth or a layer of plastic wrap to keep them from drying out.
- If you are using store-bought wrappers: Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 3/4 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. Lay the wrapper on your left hand, the wet side facing you. Place about 1 to 1 1/2 tablespoons of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
- Heat a well-seasoned large cast iron skillet or large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden brown.
PORK AND CABBAGE DUMPLINGS - KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (5)Total Time 1 hr 28 minsServings 40Calories 150 per serving
- Place a wet towel under the bowl to keep it from sliding, then trickle the water into the flour while stirring with chopsticks or a spatula., After all the water is added, continue to stir until the mixture becomes shaggy and the water is fully incorporated., Once the dough is cool enough to comfortably touch, knead it by hand until it's smooth and taut, about 5 to 10 minutes.
- If it's sticky, add a few more tablespoons of flour as you knead., Place the dough in an airtight container or zip-top bag and allow it to rest at room temperature for 15 to 30 minutes; or refrigerate up to 1 day., To make the filling: If using Napa cabbage, rinse, pat dry, then sprinkle 1/4 teaspoon salt over the cabbage and let it sit for 10 to 15 minutes, or until it wilts and releases water.
CABBAGE, PORK AND SHRIMP DUMPLINGS | FOOD & WINE
From foodandwine.com
5/5 (2)Category DumplingsServings 36Total Time 1 hr 30 mins
- In a medium bowl, cover the mushrooms with boiling water and let stand, stirring occasionally, until softened, about 15 minutes. Drain well, then squeeze out any excess water. Finely chop the mushrooms.
- In a large bowl, combine the mushrooms with all of the remaining ingredients except the cornstarch, dumpling wrappers and canola oil and fold gently until well blended. Fold in the cornstarch just until incorporated.
- Lay a wrapper in the palm of one hand. Using your finger, brush the outer edge with water. Spoon 1 heaping tablespoon of filling in the center. Fold the wrapper over the filling to form a half-moon; pinch at the top to adhere. Fold a pleat in the wrapper on the top left, angling back toward the center. Press with your fingers to adhere. Repeat the pleating on the top right of the wrapper to meet the first pleat in the center. Transfer the dumpling to a parchment paper–lined baking sheet and cover with plastic wrap; repeat with the rest of the wrappers and filling.
- Pour enough canola oil into a large nonstick skillet to cover the bottom. Arrange some of the dumplings in the skillet with a non-pleated side down (you will need to work in batches). Cook over low heat until golden on the bottom, about 3 minutes.
PORK AND CABBAGE DUMPLINGS - SCRUFF & STEPH
From scruffandsteph.com
Cuisine ChineseCategory Light LunchServings 4Calories 407 per serving
- Cut the cabbage and place it in a large bowl with 1/4 tsp of salt. Massage the cabbage with your fingers then let it sit for 15 minutes.
THE BEST JAPANESE PORK AND CABBAGE DUMPLINGS (GYOZA) RECIPE
From seriouseats.com
Ratings 12Calories 395 per servingCategory Appetizers And Hors D'oeuvres, Sides, Snacks
- For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set it over the bowl.
- Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible.
- Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky.
- Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumpling filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.
- To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper.
- Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edge as it meets the other (see here for more detailed step by step instructions).
- At this point the dumplings may be frozen by placing the baking sheet in the freezer. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage.
- To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.
- Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid.
PORK AND CABBAGE DUMPLINGS - REVERENCE FARMS
From reverencefarms.com
- Slice the cabbage and mix with salt. Slice the half-head of cabbage down its length, through the root, to make 2 quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes.
- Sear the dumplings in a skillet: Film a skillet with about a tablespoon of oil and warm over high heat. When the oil is shimmering, arrange the dumplings in the pan as close as they'll fit without actually touching. Cook until the bottoms have turned brown and golden.
- Line a steamer basket with parchment and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen. You can also use a metal steaming basket over a pot of boiling water with a lid. Make sure none of the dumplings are touching or they could get stuck together.
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