Steamed Pork Dumplings
These dumplings are about the contrast between the springy wrapper and the savory, juicy center. Once you master the pleat, the process becomes rhythmic and reliable.
Keep your workspace cool
If the room is warm, the fat in the pork will soften too much, making the filling pasty. Keep the meat mixture in the refrigerator until the exact moment you are ready to wrap.
- bamboo steamer
- mixing bowl
- parchment paper
- non-stick skillet
What goes in.
- 1 lbground pork (not too lean)
- 1 cupnapa cabbage, finely shredded and salted
- 3 tbspscallions, minced
- 1 tbspfresh ginger, grated
- 1 tbspsoy sauce
- 1 tsptoasted sesame oil
- 40round dumpling wrappers
Squeezing the cabbage
After salting the cabbage, squeeze out every drop of water before mixing it with the pork. This prevents the filling from becoming watery and tearing the delicate wrappers during steaming.
The method.
Prepare the filling
Combine the pork, drained cabbage, ginger, soy sauce, and sesame oil in a bowl. Stir vigorously in one direction until the mixture becomes sticky and cohesive.
Assemble the dumplings
Place a tablespoon of filling in the center of a wrapper. Moisten the edge with a drop of water, fold into a half-moon, and create 3-4 small pleats along the top edge to seal.
Prepare the steamer
Line the bamboo steamer with parchment paper circles poked with holes to allow steam flow. Arrange dumplings so they do not touch.
Steam
Place the steamer over a wok of boiling water. Cover tightly and steam for 8 to 10 minutes, or until the dough is set and the pork inside feels firm to the touch.
Other turns to take.
Pan-Fried (Potstickers)
Sear the base of the dumplings in oil until golden brown, then add a splash of water to the pan and cover immediately to steam through.
When it doesn't go to plan.
Use a small bowl of water to dip your fingertips for sealing; do not over-wet the edges or the wrappers will become gummy.
If freezing, place the dumplings on a tray in the freezer for an hour before transferring them to a bag.
Serve with a simple dipping sauce of black vinegar, a dash of soy sauce, and fresh chili oil.
The ones that keep coming up.
Why did my dumplings fall apart?
Usually, the filling was too wet, or the pleats were not pinched tightly enough to lock in the steam.
Can I use store-bought wrappers?
Yes, look for thin, round wrappers labeled specifically for gyoza or dumplings rather than the thicker wrappers meant for wontons.
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