Chinese Dumplings Recipe
Now that we’ve schooled you in Chinese Dumplings and wontons, and you’re an expert of everything dumplings, we thought we’d teach you how to make them at home. And here’s the recipe. The only easier recipe we could come up with is to call your local Chinese restaurant and take out an order (but, you didn’t hear that from us!)
This recipe will yield about 50 dumplings (More than you could possibly eat, so please be sure to invite us over. We’ll even bring a camera crew with us and feature you in an upcoming article!)
- 1/2 small head cabbage (while Napa cabbage is the most traditional, any kind will do, we used red), roughly chopped
- 1 teaspoon kosher salt
- 3/4 pound ground pork (turkey, beef or chicken can be substituted)
- 1 teaspoon grated fresh ginger
- 1 green onion, chopped
- 1 tablespoon soy sauce
- Freshly ground black pepper
- 1/2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 50 wonton or dumpling wrappers (you can find these in the refrigerated section of the grocery store, usually where the tofu is kept)
- 1/2 tablespoon cornstarch
- Warm water
- Spicy chili sauce, for serving
- Process the salt and cabbage – Place the chopped cabbage in a food processor and process until it’s finely chopped. Transfer the cabbage to a large bowl and sprinkle the teaspoon of salt on it. Set aside for 10-15 minutes
- Process the rest of the filling – Meanwhile, place the pork, ginger, green onion, soy sauce, pepper, sesame oil and vinegar in the food processor and pulse a few times until everything is incorporated.
- Combine the fillings – Using your hands (need we remind you to wash your hands first? If necessary, make that step 2a), squeeze the excess water out of the cabbage. Return the cabbage to the bowl, add the pork mixture from the food processor and combine all the ingredients with a spatula.
- Prepare the slurry – Combine the cornstarch and warm water in a small bowl and mix together with a spoon.
- Prepare the wrappers – Using your finger, wet the perimeter of the wonton/dumpling wrapper with the slurry. This will help the dough stick together once the filling is inside.
- Stuff the dumplings – Place just shy of 1 tablespoon of the pork mixture in the middle of the wrapper. Don’t overfill!
- Fold the dumplings – Take one edge of the wrapper and fold it over. If using wonton wrappers (as shown) this will form a triangle. If you are using dumpling wrappers, they’re circular and you’ll form a half circle.
- Pinch the dumplings together – Using your fingers, firmly press the wrapper edges together. The slurry should make the edges stick pretty easily. Any holes in the seam will allow the stuffing to leak out when boiling so be thorough.
- Cook the dumplings – Bring a pot of water to a boil. Once boiling, gently slide 4-5 dumplings at a time in. Cook for 5-6 minutes. Remove with a strainer or slotted spoon to a paper towel to drain.
- Serve – Serve the dumplings with a spicy chili sauce for dipping and enjoy!
- Eat the dumplings
- Have your wife (hey, we ARE five GUYS!) wash the dishes
- Enjoy the benefits of preparing such a delicious dish for your family (and Us!)
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)