Pork and Cabbage Dumplings (Shuijiao) + How to Cook Dumplings

Name: Pork and Cabbage Dumplings (Shuijiao) + How to Cook Dumplings
Ingredients: 150 dumpling wrappers; 2 pounds ground pork (about 900 grams); 1-2 heads green cabbage (diced); 6 scallions (finely chopped); 2 tablespoons minced ginger; 1 rice cup water (about 180 ml); 2 tablespoons soy sauce; 2 tablespoons rice wine; 2 teaspoons salt or chicken bouillon powder; 2 tablespoons sesame oil; Ground pepper, to taste

貓兒食堂 @mour

https://facebook.com/thecatstable/

Pork leg meat mixed with crisp cabbage makes a delicious dumpling filling. Wrap the filling in dumpling wrappers and you’ll have plump, white dumplings ready to enjoy. Make extra and freeze them—they’re perfect for a late-night snack!

Tips:
1. Add a little oil to the boiling water to help prevent the dumplings from sticking. Adding a bit of salt also helps keep the wrappers from losing too much starch, making them less sticky and giving them a better texture.
2. Adding cold water during cooking helps lower the temperature of the dumpling wrappers, preventing them from overcooking and becoming mushy. The temperature drop also helps the wrappers contract, making them chewier and more elastic, and helps them withstand the high heat when the water boils again.

For more recipes, visit: https://facebook.com/thecatstable/

貓兒食堂 @mour

https://facebook.com/thecatstable/

For more recipes, visit: https://facebook.com/thecatstable/

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Ingredients

150dumpling wrappers
Filling ingredients
2 poundsground pork (about 900 grams)
1-2 headsgreen cabbage (diced)
6scallions (finely chopped)
2 tablespoonsminced ginger
1rice cup water (about 180 ml)
Filling seasonings
2 tablespoonssoy sauce
2 tablespoonsrice wine
2 teaspoonssalt or chicken bouillon powder
2 tablespoonssesame oil
Ground pepper, to taste

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Steps

1

Dice the cabbage, sprinkle with 1 teaspoon salt, and let it sit for at least 30 minutes until it releases water. Squeeze out the excess liquid and set aside.
2

Gradually add about 1/2 rice cup water (about 90 ml, not included in main ingredient list) to the ground pork, mixing until the water is fully absorbed. Add the prepared cabbage, scallions, ginger, soy sauce, rice wine, sesame oil, ground pepper, and 2 teaspoons salt or chicken bouillon powder. Mix until well combined and sticky.
3

Take one dumpling wrapper, place a suitable amount of filling in the center, and moisten the edges with a little water (not included in main ingredient list). Fold and seal into your preferred shape.
4

You can also shape them like willow leaves for a cute look!
5

Make extra dumplings and freeze them for a convenient snack anytime.
6

Bring a large pot of water to a boil. Add a little oil and salt, then stir the water. Add the dumplings and cook until they float to the surface. When the water boils, add some cold water. Repeat this process 2-3 times, then remove the dumplings.