Pork and Cabbage Dumplings

Name: Pork and Cabbage Dumplings
Ingredients: 1/2 package ground pork; 1/2 head green cabbage; 1 tablespoon cornstarch (15 g); 2 tablespoons soy sauce (30 ml); 1 little sesame oil; Some fresh ginger; Tip: Adding green onions makes these even tastier! I didn’t have any this time, but I usually add them

職業觀光客 Lisa @lisacooking

美國

Full recipe with photos: https://lisajourney.com/blog/post/dumpling2
Video version: https://youtu.be/6uduckDbW3Y
Making pork and cabbage dumplings at home is super easy. Homemade dumplings are simple, convenient, and more hygienic. Even beginners can learn how to prepare the filling. I made my own dumpling wrappers from scratch, so both the wrappers and the filling are just the way I like them. I was pretty happy with how these dumplings turned out. I didn’t add green onions this time because mine weren’t ready to harvest, but they do add great flavor.

職業觀光客 Lisa @lisacooking

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Ingredients

1/2 packageground pork
1/2 headgreen cabbage
1 tablespooncornstarch (15 g)
2 tablespoonssoy sauce (30 ml)
1little sesame oil
Some fresh ginger
Tip: Adding green onions makes these even tastier! I didn’t have any this time, but I usually add them

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Steps

1

First, wash and dry the cabbage, then finely chop it.
Mince the ginger and set aside.
Chop the ground pork with a knife until it becomes sticky. If your ground pork is lean, mix in the cornstarch to help with texture. Adjust based on how fatty your pork is.
Once everything is prepped, you just need to mix it all together.
2

Combine the ground pork (with cornstarch), chopped cabbage, minced ginger, soy sauce, and sesame oil in a bowl. Mix well until evenly combined. Your dumpling filling is ready.
3

Now it’s time to wrap the dumplings. Prepare a small bowl of water to moisten the edges of the wrappers so they stick together when sealing.
My homemade wrappers are about 1.5 times larger than store-bought ones, so you can add more filling for a heartier bite.
4

I don’t worry too much about making the dumplings look perfect since they’re just for me. The most important thing is to finish wrapping them quickly.
If you don’t have a dumpling tray, sprinkle some flour on a plate before placing the dumplings on it. Once the plate is full, cover with plastic wrap and freeze. After the dumplings are frozen, transfer them to a bag for storage. This helps prevent them from sticking together.
5

Once cooked, they’re ready to eat! Homemade wrappers and filling make these dumplings truly satisfying.