Steamed Pork Dumplings
This is a rhythmic process. Once you master the fold, you can adjust the aromatics to suit your preference, but the foundation remains the same: fresh pork and a hot steamer.
Texture is everything.
Buy ground pork with at least 20 percent fat; lean pork will turn into a hard, dry marble inside the wrapper.
- bamboo steamer
- large mixing bowl
- parchment paper
- wrought-iron wok or wide pot
What goes in.
- 1 lbground pork (20% fat)
- 1 cupnapa cabbage, finely minced and salted
- 3 tbspscallions, green and white parts finely chopped
- 1 tbspfresh ginger, grated
- 1 tbspsoy sauce
- 1 tsptoasted sesame oil
- 1/2 tspwhite pepper
- 1 pkground dumpling wrappers
Creating the Emulsion
Stir the pork and seasonings in one direction only. This physical action denatures the proteins and creates a sticky, cohesive paste that traps juices instead of letting them leak out during steaming.
The method.
Prep the cabbage
Massage salt into the minced cabbage and let it sit for 10 minutes. Squeeze it hard in a clean towel to remove every drop of liquid before adding to the pork.
Mix the filling
Combine pork, cabbage, ginger, scallions, soy sauce, sesame oil, and pepper in a bowl. Stir firmly in one direction until the mixture looks pale and clings to your chopsticks.
Assemble
Place a teaspoon of filling in the center of a wrapper. Wet the edge with water, fold it into a half-moon, and pleat the edge to seal. Keep unused wrappers under a damp cloth so they do not brittle.
Steam
Line your steamer with parchment circles. Place dumplings an inch apart. Steam over boiling water for 10 minutes until the wrappers are translucent and the meat is firm to the touch.
Other turns to take.
Shrimp and Pork
Replace one-quarter of the pork weight with finely chopped raw shrimp for a snap in texture.
Spicy Oil
Add one tablespoon of chili crisp directly into the meat mixture for heat.
When it doesn't go to plan.
Test a small piece of the filling by microwaving it for 15 seconds to check the seasoning before you wrap them all.
Do not crowd the steamer; the steam needs to circulate around each dumpling to cook the wrappers evenly.
If the dough feels dry, dab a bit more water on the edges before pleating to ensure a tight seal.
The ones that keep coming up.
Why do my dumplings fall apart?
Usually, this means there is too much liquid in the cabbage or the wrappers were not sealed tightly enough. Ensure the cabbage is squeezed bone-dry.
Can I freeze them?
Yes. Place them on a tray in the freezer until solid, then move them to a bag. Steam them directly from frozen for 12 to 14 minutes.