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Author Notes: This recipe takes a bit of elbow grease but yields about 40, and you can pop the extra in the freezer. So delicious and so versatile, try them steamed, fried, or even boiled in your favorite soup! —Anna Francese Gass
Serves 8 to 10 as an appetizer
For the dumpling skins:
cups all-purpose flour
ounces warm water
- In a large bowl, add flour and make a well. Slowly add the water to the flour and begin kneading until a ball forms. The dough needs to be kneaded for 20 minutes, until it is perfectly smooth and round.
- Allow dough to rest for 30 minutes. Meanwhile, make the filling.
For the filling and the assembly:
head napa cabbage, cut very thin from root to top
pound ground pork
cup soft tofu, minced very fine
scallions, thinly sliced
tablespoon soy sauce, plus more for serving
tablespoons white wine
Hot chili oil, for serving
tablespoons ginger, finely minced
- First, finely chop the cabbage and place it in a pot. Cover with cold water, bring to a boil, and allow to cook until stalks are softened, 5 to 10 minutes. Drain excess water.
- In a large bowl, mix cabbage with all other ingredients until fully combined.
- To assemble: Flour your work space and two sheet pans. Roll the dough out into a large log and cut into four equal pieces. Cover the three pieces you are not using with plastic wrap. Roll out the fourth of the log until it is about 1 inch in diameter. Pinch off tablespoon-sized pieces and flatten with the palm of your hand.
- Roll out the edges of the dough with the end of the rolling pin (a short thin rolling pin is best). Fill and fold, then pinch up along the sides until fully sealed.
- To serve, boil large pot of water and drop in ten to 15 dumplings in at a time. Allow them to cook until they rise to the top and cook through. Alternately, pan-fry or steam the dumplings. Serve with soy sauce and hot chili oil to taste.
- This recipe is a Community Pick!
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