Authentic home cooking from Taiwan, with US measurements.

Originally published on Cookpad Taiwan as 用手持攪拌機做．大白菜鮮肉水餃

Hand Mixer Pork and Napa Cabbage Dumplings

Name: Hand Mixer Pork and Napa Cabbage Dumplings
Total time: 1800 s
Ingredients: 14 oz ground pork (400 grams); 1 1/2 teaspoons salt; 6 tablespoons water (90 ml); 2 tablespoons soy sauce (30 ml); 3 tablespoons sesame oil (45 ml); 4 scallions; 1 1/3 lbs Napa cabbage (600 grams); 2 teaspoons salt; 1 lb dumpling wrappers

MomoFish @cook_6827574

YouTube animated recipe

https://youtu.be/Qiz_ymOMyGI

Use a handheld electric mixer, the kind you use for whipping egg whites for cakes, to mix the dumpling filling.

I got this idea from someone who used it to knead dough—if it can handle tough dough, it should work even better for ground meat, which has more moisture.

Turns out, it's addictive—it's basically a magic tool for making dumpling filling!

Dumplings and wontons are no longer a challenge—dumpling lovers, you have to try this!

Tips

[About adding water to the filling]

Should you add water to the filling? Does it taste better?

What happens if you don't? What if you do?

Actually, the biggest difference is in the texture, and then the flavor.

Filling with added water is more tender and juicy, what we call "juicy bites."

But adding water dilutes the meat and changes its texture, so you lose some of the meaty flavor and bite.

Whether or not to add water is really a personal preference.

After lots of testing, here's my conclusion for the best results:

For boiled dumplings, don't add water—the flavor stays in.

For pan-fried dumplings, add water for a crispy yet soft texture.

YouTube animated recipe

https://youtu.be/Qiz_ymOMyGI

Use a handheld electric mixer, the kind you use for whipping egg whites for cakes, to mix the dumpling filling.

I got this idea from someone who used it to knead dough—if it can handle tough dough, it should work even better for ground meat, which has more moisture.

Turns out, it's addictive—it's basically a magic tool for making dumpling filling!

Dumplings and wontons are no longer a challenge—dumpling lovers, you have to try this!

Tips

[About adding water to the filling]

Should you add water to the filling? Does it taste better?

What happens if you don't? What if you do?

Actually, the biggest difference is in the texture, and then the flavor.

Filling with added water is more tender and juicy, what we call "juicy bites."

But adding water dilutes the meat and changes its texture, so you lose some of the meaty flavor and bite.

Whether or not to add water is really a personal preference.

After lots of testing, here's my conclusion for the best results:

For boiled dumplings, don't add water—the flavor stays in.

For pan-fried dumplings, add water for a crispy yet soft texture.

MomoFish @cook_6827574

YouTube animated recipe

https://youtu.be/Qiz_ymOMyGI

Use a handheld electric mixer, the kind you use for whipping egg whites for cakes, to mix the dumpling filling.

I got this idea from someone who used it to knead dough—if it can handle tough dough, it should work even better for ground meat, which has more moisture.

Turns out, it's addictive—it's basically a magic tool for making dumpling filling!

Dumplings and wontons are no longer a challenge—dumpling lovers, you have to try this!

Tips

[About adding water to the filling]

Should you add water to the filling? Does it taste better?

What happens if you don't? What if you do?

Actually, the biggest difference is in the texture, and then the flavor.

Filling with added water is more tender and juicy, what we call "juicy bites."

But adding water dilutes the meat and changes its texture, so you lose some of the meaty flavor and bite.

Whether or not to add water is really a personal preference.

After lots of testing, here's my conclusion for the best results:

For boiled dumplings, don't add water—the flavor stays in.

For pan-fried dumplings, add water for a crispy yet soft texture.

YouTube animated recipe

https://youtu.be/Qiz_ymOMyGI

Use a handheld electric mixer, the kind you use for whipping egg whites for cakes, to mix the dumpling filling.

I got this idea from someone who used it to knead dough—if it can handle tough dough, it should work even better for ground meat, which has more moisture.

Turns out, it's addictive—it's basically a magic tool for making dumpling filling!

Dumplings and wontons are no longer a challenge—dumpling lovers, you have to try this!

Tips

[About adding water to the filling]

Should you add water to the filling? Does it taste better?

What happens if you don't? What if you do?

Actually, the biggest difference is in the texture, and then the flavor.

Filling with added water is more tender and juicy, what we call "juicy bites."

But adding water dilutes the meat and changes its texture, so you lose some of the meaty flavor and bite.

Whether or not to add water is really a personal preference.

After lots of testing, here's my conclusion for the best results:

For boiled dumplings, don't add water—the flavor stays in.

For pan-fried dumplings, add water for a crispy yet soft texture.

Saved

Ingredients

30 minutes

Ingredients
14 ozground pork (400 grams)
1 1/2 teaspoonssalt
6 tablespoonswater (90 ml)
2 tablespoonssoy sauce (30 ml)
3 tablespoonssesame oil (45 ml)
Group 1
4scallions
Group 2
1 1/3 lbsNapa cabbage (600 grams)
2 teaspoonssalt
Group 3
1 lbdumpling wrappers

Saved

Steps

30 minutes

1

Mix the ingredients until the ground pork becomes sticky.
2

Use a hand mixer.
3

Mix on low speed for about 1 minute with the hand mixer.
4

Set aside.
5

Finely chop the scallions.
6

Cut the Napa cabbage leaves into large pieces.
7

Cut the stems into small pieces (makes wrapping easier).
8

Add 2 teaspoons salt to the chopped cabbage and let sit for 10 minutes to draw out water.
9

Squeeze out excess water.
10

Add the vegetables to the meat mixture.
11

Mix well.
12

Set aside.
13

Get ready to wrap dumplings (and maybe watch a show).
14

Fill the wrappers with the filling.
15

Pinch the center closed.
16

With your right hand, pull and fold the wrapper.
17

With your right hand, pull and fold the wrapper.
18

With your right hand, pull and fold the wrapper.
19

Repeat on the left side.
20

Pinch and shape the dumpling to seal.
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22

Boil dumplings in hot water; once they float, cook for another 1–2 minutes.
23

Enjoy!
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