Pork & Cabbage Dumplings
- 2 cups napa cabbage, finely chopped
- 1/2 tsp + 1/2 tsp salt
- 1 tbsp minced ginger
- 1/4 cup green onion or Chinese chive, finely chopped
- 2/3 lb ground pork
- 1/8 tsp white pepper
- 1/4 cup chicken stock
- 1 1/2 tbsp soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp canola oil
- 1 1/2 tbsp sesame oil
- 1 lbs store bought dumpling wrappers
DUMPLING DIPPING SAUCE
- 1/4 cup soy sauce
- 3 tbsp Chinking black vinegar or rice vinegar
- 2 tbsp chili garlic sauce or sambal oelek
- 2 tsp minced ginger
- 1/4 tsp sugar
- Cliantro, finely chopped *optiona
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
The key to juicy and flavourful dumplings is fat and time. Use a fattier ground pork and rest the filling to allow the ingredients to impart their flavours and commingle. Use the best quality store bought dumpling or wonton wrappers you can find. Uncooked dumplings freeze well for future use. Boil, steam or pan fry these dumplings to cook – try throwing a couple in with your instant ramen noodles and soup to elevate your meal!
- Toss cabbage in a bowl with 1/2 tsp of salt. Let sit for 15 minutes to draw out excess moisture, then drain in fine mesh strainer. Rinse with cold water, drain and squeeze out excess water, allow to sit to dry out or wring out using a cloth kitchen towel.
- In a bowl, add ground pork, ginger, and green onion, and stir and lightly mash with a fork.
- In a small bowl, stir together 1/2 tsp salt, white pepper, chicken stock, soy sauce, rice wine, and canola and sesame oils. Pour over pork mixture and fold in until fully incorporated. Let sit in the fridge for at least 30 minutes and up to 1 day.
- Assemble using your preferred dumpling wrappers, cook using desired method, and serve with your favourite sauce.
DUMPLING DIPPING SAUCE
When serving dumplings, I prefer to do at the dumplling houses in Toronto do: put out various soy sauces, vinegars, chile oils and seasons and allow my guests to mix up their own concoction. However, it can feel like a bit daunting for some to have to figure out how to mix a sauce on the fly, so I share with you my go-to sauce.
- Whisk together all the above ingredients and serve!