Pork and Cabbage Chinese Dumplings

Few culinary experiences can match the pleasure of biting into a perfectly cooked Chinese dumpling. Among the many varieties, Pork and Cabbage Chinese dumplings hold a special place in the hearts of food enthusiasts worldwide. These delightful morsels, known as “jiǎozi” (饺子) in Mandarin, have a rich history and an even richer flavor profile, combining tender pork, crunchy cabbage, and a blend of seasonings wrapped in a delicate dough.

A Bite of History

Dumplings have been a staple of Chinese cuisine for over a millennium. Their origin is often traced back to the Eastern Han Dynasty, thanks to the legendary physician Zhang Zhongjing, who is said to have invented them to help stave off the cold during harsh winters. Over the centuries, dumplings have evolved, with countless regional variations emerging, each adding its unique twist to this versatile dish.

Crafting the Perfect Dumpling

The beauty of pork and cabbage dumplings lies in their simplicity and the harmony of their ingredients. The filling typically consists of ground pork, finely chopped napa cabbage, garlic, ginger, soy sauce, sesame oil, and a touch of Chinese rice wine. The balance of flavors is crucial: the savory richness of the pork complements the mild, slightly sweet cabbage, while the aromatic garlic and ginger add depth to the taste.

The dough, made from just flour and water, is rolled into thin circles. Each circle is then filled with a small amount of the pork and cabbage mixture. It’s then folded, and pleated to create a half-moon shape. This process requires some practice to master but is immensely rewarding.

Cooking and Enjoying Dumplings

Pork and cabbage dumplings can be cooked in several ways, each bringing out different aspects of their flavor and texture. Boiling is the most traditional method, resulting in a soft, tender dumpling. Pan-frying adds a delightful crispy bottom, creating a wonderful contrast to the juicy filling. Steaming is another popular method, yielding a delicate and light texture.

Dumplings are often enjoyed with a dipping sauce made of soy sauce, vinegar, and chili oil. These simple flavours enhances their flavor with a tangy and spicy kick. They can be served as an appetizer, a side dish, or a main course, making them incredibly versatile.

A Global Favorite

Today, pork and cabbage dumplings are enjoyed far beyond China’s borders. They have become a beloved dish in many cultures, appreciated for their comforting taste and the sense of community they bring when people gather to make and eat them together.

In essence, pork and cabbage dumplings are more than just food; they are a testament to the enduring appeal of simple, well-balanced flavors and the joy of sharing a meal with loved ones. So next time you crave something hearty and delicious, try your hand at making these dumplings – a true taste of culinary history.

Pork and Cabbage Chinese Dumplings

These pork and cabbage dumplings are perfect for any occasion, offering a delightful blend of flavors and textures. Whether boiled, pan-fried, or steamed, each method brings out a unique aspect of this classic dish. Happy cooking!

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Course: Main Dish, Side Dish

Cuisine: Chinese

Keyword: Dumplings, Pork, Spice, Vegetables

Prep Time: 1 hour hour

Cook Time: 25 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 40 Dumplings

Calories: 62kcal

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Ingredients

 

Dough Ingredients:

• 2 cups all-purpose flour
• 3/4 cup warm water

Filling Ingredients:

• 1 lb ground pork
• 2 cups napa cabbage finely chopped
• 2 large green onions finely chopped
• 2 cloves garlic minced
• 1 tbsp ginger minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Chinese rice wine optional
• 1 tsp salt
• 1/2 tsp white pepper

Dipping Sauce Ingredients:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili oil optional

Instructions

• Prepare the Dough:
• In a large bowl, combine the flour and warm water. Mix until a rough dough forms.
  2 cups all-purpose flour, 3/4 cup warm water
• Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
• Cover the dough with a damp cloth and let it rest for at least 30 minutes.
• Make the Filling:
• In a large bowl, combine ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, Chinese rice wine, salt, and white pepper. Mix thoroughly until well combined.
  1 lb ground pork, 2 cups napa cabbage, 2 large green onions, 2 cloves garlic, 1 tbsp ginger, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp Chinese rice wine, 1 tsp salt, 1/2 tsp white pepper
• Shape the Dumplings:
• Divide the dough into four portions. Roll each portion into a log and cut into 10 equal pieces.
• Roll each piece into a small ball, then flatten into a disc with a rolling pin to create a thin wrapper.
• Place a small spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the edges to seal, creating pleats if desired.
• Boiling:
• Bring a large pot of water to a boil. Add the dumplings in batches, making sure not to overcrowd the pot.
• Cook for about 4-6 minutes, or until the dumplings float to the top and the filling is cooked through. Remove with a slotted spoon and drain.
• Pan-frying:
• Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.
• Add the dumplings in a single layer and cook until the bottoms are golden brown, about 2-3 minutes.
• Carefully add 1/4 cup of water to the skillet and cover immediately. Reduce heat to medium and steam for about 5 minutes, or until the water evaporates and the filling is cooked through.
• Uncover and cook for another 1-2 minutes to re-crisp the bottoms.
• Steaming:
• Line a steamer basket with cabbage leaves or parchment paper to prevent sticking. Place the dumplings in the steamer, leaving some space between each.
• Bring a pot of water to a boil and place the steamer basket over the pot. Cover and steam for about 10 minutes, or until the filling is cooked through.
• Make the Dipping Sauce:
• In a small bowl, combine soy sauce, rice vinegar, and chili oil. Adjust to taste.
  1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp chili oil
• Serve:
• Serve the dumplings hot with the dipping sauce on the side. Enjoy!

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 197mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.5mg