Pork Dumpling with Napa Cabbage (猪肉白菜水饺)

Method19 steps

1. 1

   Step 1: Choose one dough route for the single flour (250 g) and water (130 g) batch. For the hand route, gradually stir the 130 g room-temperature water into the 250 g flour until no loose flour remains. Combine and knead to a medium-firm dough. Add only a little extra water if your flour needs it. For the mixer route, skip the next two hand-route steps and follow the mixer step.

   Uses 250 g all-purpose flour · 130 g water, at room temperature · Extra water only if needed for the hand route

   
2. 2

   Step 2: Hand route only: cover the dough and rest for 10 minutes, then knead again until smooth. Skip this step if using the mixer.

   Hand-route dough rest · 10 minUses Hand-mixed dough, only for the hand route

   
3. 3

   Step 3: Hand route only: cover the smooth dough and rest for 30–60 minutes, until soft and easy to stretch. Start checking after 30 minutes. Prepare the filling during this rest. Skip the mixer step.

   Hand-route dough softening · 30 minUses Smooth hand-kneaded dough, only for the hand route

4. 4

   Step 4: Mixer route only, instead of all three hand-route steps: combine the same 250 g flour and 130 g room-temperature water in a mixer with a dough hook. Knead on low speed for about 8 minutes until smooth, adjusting with only a little extra water if needed. Cover and then rest for 30–60 minutes until soft and stretchy; begin the rest timer only after kneading is finished. Prepare the filling while it rests.

   Mixer-route dough softening · 30 minUses 250 g flour, only if the mixer route is selected · 130 g water, only if the mixer route is selected · Extra water only if needed for the mixer route

5. 5

   Step 5: While the dough rests, soak the dried shrimp (1 tbsp) in the separate 2 tbsp water until soft. Keep it refrigerated while waiting and retain all the soaking liquid.

   Uses 1 tbsp dried shrimp · 2 tbsp water for soaking the dried shrimp

6. 6

   Step 6: Finely chop the Napa cabbage (½ head) by slicing thinly and then cutting across; if using a processor, stop before it becomes a watery purée. Put it in a colander over a bowl or sink, mix with the ¼ tsp salt and leave for about 10 minutes to release liquid.

   Salted cabbage rest · 10 minUses ½ head Napa cabbage, about 300 g · ¼ tsp salt

   
7. 7

   Step 7: Finely chop the softened shrimp. Mix the raw ground pork (250 g) with the finely chopped scallions (2 stalks), minced ginger (1 tsp), light soy sauce (2 tbsp), ground Sichuan pepper (1 pinch), chopped shrimp and all the retained soaking liquid. Stir until the liquid is absorbed and the mixture holds together. Refrigerate the seasoned pork while preparing the wrappers.

   Uses 250 g raw ground pork · 2 stalks scallions, finely chopped · 1 tsp minced ginger · 2 tbsp light soy sauce · 1 pinch ground Sichuan pepper · Softened shrimp and all retained soaking liquid

8. 8

   Step 8: After the cabbage rest, squeeze the salted cabbage in batches and discard the extracted liquid. Keep the squeezed cabbage and seasoned pork separately refrigerated until ready to assemble.

   Uses Salted cabbage to squeeze, with drained liquid discarded

9. 9

   Step 9: Use the rested dough from your chosen hand or mixer route. Divide it into three equal parts. Roll one part into a rope and cut it into ten equal pieces, keeping the other dough covered. Repeat as needed for thirty pieces in all.

   Uses Rested hand-route dough, only if that route was chosen · Rested mixer-route dough, only if that route was chosen

10. 10

    Step 10: Press a dough piece into a disc. With a rolling pin, roll and turn it into a thin round wrapper, thinner at the edge and a little thicker in the middle. Dust the work surface and pin lightly with the separate extra flour only if sticky. Roll a few wrappers at a time and continue rolling as you fill them, keeping unused dough covered.

    Uses Portioned dough pieces, rolled one at a time · A little extra dusting flour, only as needed

    
11. 11

    Step 11: When ready to begin filling the wrappers, combine the refrigerated seasoned pork with the squeezed cabbage. Mix in the ½ tbsp sesame oil until evenly combined. Keep the filling cold and work with only what you need for the current assembly.

    Uses Seasoned pork with softened shrimp and soaking liquid · Squeezed cabbage, extracted liquid discarded · ½ tbsp sesame oil

    
12. 12

    Step 12: Place a spoonful of filling in the centre of a wrapper, using enough to fill it without stretching or splitting the skin. Fold the wrapper in half, press out trapped air and pinch the entire edge firmly closed. If desired, gently squeeze the sealed dumpling between both thumbs and index fingers to shape it. Repeat rolling and filling for the thirty dough pieces, placing dumplings on a lightly floured tray without touching. Cook or freeze promptly. Refrigerate any excess filling promptly and cook it through separately.

    Uses A freshly rolled wrapper, one at a time · A spoonful of pork-cabbage filling for each wrapper · A little extra flour for the assembly tray

    
13. 13

    Step 13: Optional make-ahead route: immediately place the assembled uncooked dumplings in a single non-touching layer on a parchment-lined or lightly floured tray and freeze. Once completely frozen, transfer to an airtight freezer bag or container and use within three months. Keep frozen until cooking; do not defrost. Skip this step when cooking fresh dumplings now.

    Uses Assembled uncooked dumplings selected for freezing · Optional light flour dusting for the freezer tray

14. 14

    Step 14: Bring a roomy pot of the separate cooking water to a full boil over high heat. Gently add fresh assembled dumplings, or frozen dumplings straight from the freezer. Cook in batches if needed so they have space to move. Push gently with the back of a spoon to prevent sticking and cover. Use the same following boiling sequence for fresh and frozen dumplings.

    Uses Enough separate water for the cooking pot · Fresh assembled dumplings, only for the fresh route · Frozen uncooked dumplings, only for the frozen route

15. 15

    Step 15: When the pot returns to a full boil, add about 120 ml cold water to calm the boil, then cover again. This is the first cold-water addition for this cooking batch.

    Uses Pot of dumplings and cooking water · About 120 ml cold water for the first addition

    
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    Step 16: Let the pot return to a full boil, then add about 120 ml cold water and cover. Repeat once more after the next full boil, for three cold-water additions in total per cooking batch. Let the pot return to boiling after the last addition. The dumplings should be plump and floating, with cooked wrappers and pork filling cooked through to at least 71°C; continue cooking if the centre is not ready. Repeat the complete boiling sequence for any further batches.

    Uses Pot of dumplings after the first cold-water addition · About 120 ml cold water per addition; repeat twice

17. 17

    Step 17: Lift the cooked dumplings into a colander, leaving the cooking water behind. Rinse briefly under potable running water to remove excess surface starch, then drain well and serve promptly.

    Uses Cooked dumplings lifted from the cooking water · Potable running water for a brief rinse

18. 18

    Step 18: Mix the ready chili oil and black rice vinegar to taste for dipping. Serve with the warm drained dumplings. The source batch makes thirty dumplings, or three portions of ten.

    Uses Warm drained dumplings for serving · Ready chili oil to taste for dipping · Black rice vinegar to taste for dipping

19. 19

    Step 19: For cooked leftovers, refrigerate promptly in a shallow airtight container at 4°C or colder and use within two days. To reheat, fry in a little neutral oil until hot through, reaching at least 74°C in the centre. Keep this cooked-leftover route separate from the uncooked freezer option.

    Uses Cooked dumplings saved as leftovers, only if any remain · A little oil, only for frying refrigerated cooked leftovers