PennyPlatereal recipes, real costs ← All recipes
Pork and Cabbage Dumplings

Pork and Cabbage Dumplings

Chinese50 minMediumdairy-free
$0.00
cost per serving
Total: $0.00 for 4 servings

Scale the recipe

Tap 1x, 2x, 3x or enter your own multiplier. Every quantity, price, and cost updates instantly.
Takeout equivalent: $ per serving

Ingredients

Steps

  1. Finely chop the napa cabbage, toss with salt, and rest 15 minutes. Squeeze out as much liquid as possible in a clean towel; dry cabbage keeps the filling juicy instead of watery.
  2. In a large bowl combine the ground pork, squeezed cabbage, minced green onions, ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, and the remaining salt. Mix with chopsticks or a spoon in one direction for 2 to 3 minutes until the mixture turns tacky and sticky.
  3. Spoon about filling into the center of a wrapper from the . Moisten the edge with water, fold in half, and pleat or press firmly to seal, pushing out air. Keep finished dumplings under a damp towel so they do not dry out.
  4. Heat vegetable oil in a large nonstick skillet over medium heat. Arrange half the dumplings in a single layer and fry 2 minutes until the bottoms are golden.
  5. Carefully add water (it will steam and spatter), cover, and steam 5 to 6 minutes until the water evaporates and the filling is cooked through. Uncover and crisp 1 to 2 minutes more. Repeat with the remaining oil and dumplings.
  6. Stir together the rice vinegar, soy sauce (from the pantry, not scaled here), and chili oil for dipping. Serve the dumplings hot, crisp side up.

Prices are editable estimates, not quotes. Grocery prices vary by store and region. All cost math is computed live from the prices you enter. No invented claims: if a step needs your judgment, it says so.