Pork and Cabbage Chinese Dumplings
Ingredients
- 30 pcdumpling wrappers (room temperature)
- 400 gGround pork (fresh)
- 200 gChinese cabbage (chopped and squeezed)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced with stalks)
- 1 tspGinger ground
- 2 tbspsoy sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil (for the pan)
- 1 pinchGray sea salt
- 50 gChinese chives (chopped)
Method
Thin dough that snaps under the tooth, hiding a juicy and fragrant pork center. The bottom is seared until brown and crispy, while the steam finishes cooking the filling delicately.
- 1
Finely chop the Chinese cabbage. Squeeze the cabbage between your hands to extract as much water as possible; this is crucial to prevent the dumplings from getting soggy. Thinly slice the green onions with their green stems and chop the Chinese chives.
- 2
In a mixing bowl, combine the ground pork, squeezed cabbage, onions, chives, ginger, soy sauce, and sesame oil. Work the filling by hand until it becomes sticky and homogeneous.
- 3
Place a small spoonful of filling in the center of a wrapper. Moisten the edges with water. Fold in half and pinch the edges, forming small regular pleats to seal everything well.
- 4
Heat the peanut oil in a pan. Place the dumplings and let the bottom brown until well-colored. Pour in 100ml of water and cover immediately. Let cook for 5 minutes under cover, then remove the lid so the water evaporates and the bottom becomes crispy again.
Frequently asked questions
How do you get this dish right?
- Do not overfill, or the dough will tear during folding.
- The thermal shock from cold water in the hot pan is what creates the perfect steam.
- If the filling is too wet, add a pinch of starch to bind the juices.
How long does this dish keep?
Keep for 2 days in the fridge. To reheat, return to the pan with a splash of water to restore the crispiness.
