Classic Pork Dumplings by Frankie Gaw
Food52
Photo by Food52
- Serves
- 24 dumplings
- Prep Time
- 1 Hour
- Cook Time
- 12 Minutes
"This recipe has been a constant thread in our family, a communal ritual shared between three generations huddled around a kitchen island, all covered in flour while folding dumplings and talking nonsense together. A classic combination of pork and napa cabbage beloved by many families, it’s a recipe that uses simple ingredients but provides maximum flavor through techniques I’ve learned watching my grandma since childhood. For example, she always grinds her own pork shoulder to provide the utmost freshness (although fresh, good-quality packaged ground pork works just fine if you don’t have a meat grinder). She also salts diced napa cabbage and then squeezes it to release excess water, a technique that allows the cabbage to soak up pork juices rather than release liquid that dilutes the filling. She even taste-tests the filling by microwaving a small pea-size amount for 20 seconds (so it’s fully cooked), then adjusts seasonings as needed before folding. It’s these little rituals of ingenuity that make a grandma’s dumplings so special. Dumplings take time, especially the first go-around, but they’re worth the effort—especially when done with friends, family, and good conversation."—Frankie Gaw Tip: A good rule of thumb for dumplings is to start making the filling while the wrapper dough is taking its 30-minute rest.
Ingredients
Dough
- 1 recipe (about 24) Dumpling Wrappers (https://food52.com/recipes/33484-homemade-dumpling-wrappers))
Filling
- 1/2 medium head (1 pound) of napa cabbage
- 1 tablespoon plus ½ teaspoon kosher salt
- 1 pound ground pork or freshly ground pork shoulder
- 3 scallions, green and white parts, chopped
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic (about 3 cloves)
- 2 teaspoon light brown sugar
- 2 teaspoon toasted sesame oil
- 1 tablespoon chicken stock
Featured Video
Classic Pork Dumplings by Frankie Gaw
Recipe from “First Generation: Recipes from My Taiwanese-American Home” © 2022 by Frankie Gaw This recipe appears in episode 5 of our series, "It's Fine"
Directions
Instructions
- Step 1
MAKE THE FILLING: In a large mixing bowl, combine the cabbage and the ½ teaspoon salt. Mix with your fingers to incorporate the salt throughout. Set the cabbage aside to sweat out water for about 10 minutes. Meanwhile, in another large mixing bowl, combine the pork, scallions, ginger, garlic, the remaining 1 tablespoon salt, brown sugar, sesame oil, and chicken stock. After the cabbage has sweated out all its water, transfer it onto a thin dish towel or a few layers of thick paper towels and wrap around the cabbage to enclose. Using your hands and brute strength, squeeze out as much excess water from the cabbage as you can. Transfer the cabbage to the rest of the filling mixture and use your hands to mix all that juicy meat-vegetable goodness together, using a circular motion, until the filling looks homogeneous and feels sticky, about 3 minutes. Cover the bowl with plastic wrap and set aside in the fridge until ready to form the dumplings, up to a day in advance.
- Step 2
FOLD THE DUMPLINGS: When ready to fold, place a spoonful of filling about a third the size of the wrapper into the center of the wrapper. Seal the dumpling using the fold of your choice (see pages 131–136). Repeat until you’ve run out of filling or wrappers. Tip: Stir-fry the extra filling and eat it over rice for a delicious second meal.
- Step 3
BOIL THE DUMPLINGS: Bring a large pot of water to a boil. Place dumplings into the pot with a slotted spoon. Let sit for a couple minutes, until the water is boiling again. Pour ½ cup of cold water into the pot to settle the boiling water back down (this will allow the filling to cook without having the wrappers break apart). When the water comes to a second boil and the dumplings float to the surface, they should be done. Cut into one to make sure the filling is cooked. If it needs more time, repeat the process with another ½ cup of cold water. Use a strainer to fetch the dumplings from the water, and serve.