Tina's Delicious ChineseĀ Dumplings

December 15, 2016
8 Ratings
Photo by Bobbi Lin
  • Serves 8 to 10 as an appetizer
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

What You'll Need
  • For the dumpling skins:
  • 4 cups all-purpose flour
  • 8 ounces warm water
  • For the filling and the assembly:
  • 1 head napa cabbage, cut very thin from root to top
  • 1 pound ground pork
  • 1/4 cup soft tofu, minced very fine
  • 2 scallions, thinly sliced
  • 1 tablespoon soy sauce, plus more for serving
  • 2 tablespoons white wine
  • Hot chili oil, for serving
  • 2 tablespoons ginger, finely minced
  1. For the dumpling skins:
  2. 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.
  3. Allow dough to rest for 30 minutes. Meanwhile, make the filling.
  1. For the filling and the assembly:
  2. 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.
  3. In a large bowl, mix cabbage with all other ingredients until fully combined.
  4. 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.
  5. 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.
  6. 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.

See what other Food52ers are saying.

  • Greg Crawford
    Greg Crawford
  • Dalden Morse
    Dalden Morse
  • Anna Francese Gass
    Anna Francese Gass
  • Marina Von Der Ruhr
    Marina Von Der Ruhr
  • Karey Papke Kelly
    Karey Papke Kelly
Cookbook Author. Heirloom Kitchen.Food52 contributing editor & Recipe Tester.

23 Reviews

Teruska February 13, 2017
My wife does not eat pork. Can I substitute diced shrimp? Should it be cooked first?
Anna F. February 13, 2017
I think you could and no, you do not have to cook it first. Shrimp cooks faster than pork so I believe you could be fine. Please let me know how it goes. Thanks for your comment!
Nadeen R. January 30, 2017
It is white wine or white wine vinegar?
Anna F. February 2, 2017
white wine, hope you try them!
Carina January 26, 2017
Tofu was a great addition! thanks for the tip!
Anna F. February 2, 2017
It is genius! She came up with this when she wasn't happy with how lean American ground pork is. So clever and delicious too!
Greg C. January 26, 2017
What if I can't get napa cabbage? What should I use?
Anna F. February 2, 2017
I am sure you could substitute regular white cabbage if you can't find napa. Let me know how it works out.
Greg C. February 2, 2017
We used Savoy cabbage and it worked out fine. Best dumplings ever!
Anna F. February 8, 2017
Thanks for the feedback and the tip. So pleased you liked them!!!!
Brenda S. January 26, 2017
Could the dough be kneaded in a stand mixer?
Anna F. January 26, 2017
I don't see why not. Tina did everything by hand as most of the grandmothers i cook with do. Please let me know how it works.
VeeM January 25, 2017
These remind me of my childhood when I'd make these with my mom. Messy job but great reward! Can these dumplings be frozen?
VeeM January 25, 2017
And if only I read the description, I would find my answer. Looking forward to making these! Never tried mixing tofu with it!
Anna F. January 26, 2017
I froze them and they tasted great. Just do not defrost them. Straight in the pan or the pot frozen for best results
blakejpoole April 8, 2020
Do you freeze them before or after they are cooked?
Anna F. April 9, 2020
Before! Xo
Dalden M. January 25, 2017
No salt to the mix?
Marina V. January 25, 2017
The tablespoon of soy sauce is the seasoning.
Anna F. January 26, 2017
Yep, that's exactly right!
nickelhn January 25, 2017
In the article accompanying this recipe, you mention the importance of ginger to flavor the meat filling, however there is no ginger in the recipe itself.
Karey P. January 25, 2017
Ditto, an omission I am sure but needs to be edited.
Anna F. January 25, 2017
yes, fixed it so that the ginger in there!!! hope you try it!