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Pork Cabbage Dumplings

Pork and Cabbage Dumplings

A dish that satisfies your taste buds AND your tummy! These dumplings include some meat, veg, spices + add the wrapper and you've got yourself a delicious meal. Add the sauce or make your own to further enhance the flavours.

Course Main Course
Cuisine Chinese
Keyword Asian food, budget friendly, cabbage, Chinese cabbage, Chinese food, dairy free, dumplings, garlic, ginger, nut free, pan fried, pork, pork dumplings, sesame oil, steamed
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 100 dumplings
Author Fiona Lau

Ingredients

  • 100 dumpling wrappers use round/thin gyoza wrappers or make your own!
  • 1 3/4 lbs ground pork just under 900g
  • 1 tbsp minced ginger root
  • 4 cloves minced garlic
  • 4 tbsp soy sauce
  • 3 tbsp sesame oil
  • 1 egg, beaten
  • 5 cups shredded cabbage green
  • salt & pepper to taste

Optional Filling Ingredients

  • 1 tsp chilli garlic sauce
  • 1 pinch cayenne pepper

Sauce

  • 4 tbsp soy sauce or to taste
  • 1 tsp chilli garlic sauce or to taste
  • 1 tsp minced ginger
  • 1 tsp sesame oil
  • 2-3 tsp rice wine vinegar

Instructions

  1. In a large bowl, combine the pork, ginger, garlic, soy sauce, chilli garlic sauce, sesame oil, egg, spices, and cabbage. Mix well. 

    Place 1 heaping teaspoon of pork filling onto each gyoza wrapper. Moisten inner edges with water and fold wrapper in half so it looks like a mini taco [half moon shape]. Pinch edges slightly to seal in filling. For a more interesting look, you can fold bits of the edge so it overlaps to seal the filling in. Set dumplings aside on a lightly floured surface until ready to cook.

  2. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 minutes (make sure there is enough water in the pot below at all times or the pot will burn!). To ensure the dumplings don't stick to the bamboo, have a layer of parchment paper between them. At the same time, heat up a cast iron skillet to medium high heat. Carefully transfer the dumplings to the cast iron pan and fry until light golden brown. 

    Stir all the sauce ingredients in a bowl to have with the dumplings.

    Serve immediately.

Recipe Notes

Suggested serving is 15 dumplings per adult on the day you make these! However, if you do have leftovers you can leave them in the fridge for a day. 

To freeze, line a baking tray with parchment paper and lay the dumplings on the tray ensuring they don't touch. Freeze for 1 hour and then transfer them to a container or freezer bag to store in the freezer longer.