Friday, September 28, 2012

Pork and Cabbage Dumplings

The other night we decided to give Dumplings another shot - Hubby loves them, and he could seriously eat a dozen. So the cheapest way to make him happy is to make them! This was my third try - first was with hubby's parents - those ones weren't quite right, and then i tried at home again..and another fail - but at least they all tasted good! This time i spent a little more time at the Asian Grocer - to find the right pastry (didn't have the energy or the time to make it - one day i will) 

Anyhoo..found the correct 'dumpling' pastry - and rice well as some yummies like; AW Root-beer for hubby, a Cherry Doctor Pepper for me and some yummy as Aloe Vera Drink (was soo cheap!) 
Well, here is a pic of how my Dumplings turned out - they went pretty fast after this photo :P

Here is the full recipe (with pastry instructions) if you want to make them :)

Pan-Fried Dumplings with Pork and CabbageMakes 24 dumplings

Homemade Dumpling Wrappers

  • 1 cup all-purpose flour
  • 1/4 cup water plus 1 teaspoon water
  • extra all-purpose flour, for dusting and rolling
1. Combine the all-purpose flour and water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
2. Roll out the dough on a floured surface into a long cylinder.
3. Cut the cylinders in half, and then cut each cylinder into 12 small pieces.
4. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling.


  • 1 pack dumpling wrappers (round-shaped)
  • or homemade dumpling wrappers
  • oil, for pan-frying
  • 150 ml water, for steaming
  • Chinese black vinegar or ponzu, for dipping
  • 8 oz ground pork
  • 2 oz cabbage, finely shredded
  • 1 heaping teaspoon grated ginger
  • 1 heaping teaspoon chopped scallion
  • 2 tablespoons soy sauce
  • 1 teaspoon Shaoxing wine (or Rice Wine Vinegar)
  • 1/2 teaspoon sesame oil
  • 3 dashes white pepper
  • pinch of salt
1. Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
2. To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. Do not overfill.
3. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper.
4. Fold the dumpling to form a half-moon shape and pinch the edges backward to look like a Chinese ingot (see picture above). Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.
5. Heat some oil in a small skillet or pan over medium heat. Arrange 8 dumplings on the skillet or pan. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes.
6. Add 50 ml water to the skillet or pan and turn the heat to high. Cover the skillet or pan with its lid and let steam. Turn the heat back to medium as soon as the water has completely evaporated.
7. Add some oil to the pan again and continue to pan-fry the dumplings until the bottoms turn golden brown and become crispy.
8. Repeat steps 5–7 for the remaining dumplings.
9. Serve the dumplings warm with the dipping sauce of your choice.

Also - its my Birthday in about 12 days - and Hubby's present is already on the mantle - EEeek! cant wait to open it (even though i know whats in it) hehe.

Well back to work for me.

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