Pork and Cabbage Dumplings

Name: Pork and Cabbage Dumplings
Ingredients: 1 medium head green cabbage (about 960 grams/2 lbs); 2.9 lbs ground pork (about 1330 grams); 3 scallions; 2/3 cup water (about 140 ml); 2/3 cup soy sauce (about 140 ml); 1 teaspoon ground black pepper; 1/3 cup sesame oil (about 100 ml); 150 dumpling wrappers

綺樂廚房 @cook_6828528

When cabbage is in season, it's extra sweet. Making your own dumplings lets you freeze them, so you can cook or pan-fry them anytime you want a snack.

Tips:

1. Always remove excess water from the cabbage (no need to do this for chives or corn).
2. Add sesame oil at the very end.
3. Avoid using ceramic or glass plates for freezing, as dumplings can stick and tear.
4. Make sure the dumplings are completely frozen before transferring them to a bag.

When cabbage is in season, it's extra sweet. Making your own dumplings lets you freeze them, so you can cook or pan-fry them anytime you want a snack.

Tips:

綺樂廚房 @cook_6828528

When cabbage is in season, it's extra sweet. Making your own dumplings lets you freeze them, so you can cook or pan-fry them anytime you want a snack.

Tips:

When cabbage is in season, it's extra sweet. Making your own dumplings lets you freeze them, so you can cook or pan-fry them anytime you want a snack.

Tips:

Saved

Ingredients

0 minutes

Ingredients
1medium head green cabbage (about 960 grams/2 lbs)
2.9 lbsground pork (about 1330 grams)
3scallions
2/3 cupwater (about 140 ml)
2/3 cupsoy sauce (about 140 ml)
1 teaspoonground black pepper
1/3 cupsesame oil (about 100 ml)
150dumpling wrappers

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Steps

0 minutes

1

Wash and finely chop the cabbage.
2

Drain, mix with salt, and let sit for 30 minutes.
3

Use a cheesecloth to squeeze out excess water from the cabbage.
4

Add water to the ground pork and mix well.
5

Add black pepper and soy sauce, mixing until the pork absorbs the liquid.
6

Add sesame oil and mix until the filling becomes sticky.
7

Mix in the chopped scallions and cabbage until evenly combined.
8

Place filling on a dumpling wrapper. Wet half the edge with water to help seal.
9

Arrange the sealed dumplings on a plastic or metal tray (not ceramic or glass). Freeze until solid before transferring to a bag.
10

To cook: Bring water to a boil, add dumplings, and cook for 5-6 minutes. Add 1 cup of cold water, and when the water boils again and dumplings float, they're ready to eat.