Pork and Cabbage Dumplings

Servings: 4 · Prep: 60 min · Cook: 60 min · Total: 120 min

Ingredients

• 48 each Square wonton wrappers
• 1 1/4 pounds Ground pork
• 8 ounces Napa cabbage
• 6 each Scallions
• 1 tablespoon Fresh ginger
• 3 each Garlic cloves
• 1 pound English cucumber
• 1/4 cup + 3 tablespoons Soy sauce
• 1/4 cup + 2 tablespoons Unseasoned rice vinegar
• 3/4 teaspoon Fine salt
• 1/4 cup Canola oil
• 2 3/4 cups Water

Equipment

Oven; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Parchment paper; Mixing spoon; Mixing bowls; Clean kitchen towels; Kitchen scale; 2 rimmed baking sheets; 12-inch nonstick skillet with tight-fitting lid; Thin-tipped instant-read thermometer; Thin turner; oven; measuring cups; measuring spoons; knife; cutting board; colander; parchment paper; mixing spoon; mixing bowls; clean kitchen towels; kitchen scale

Steps

1. Wash and prepare the produce. Wash your hands with soap and water for 20 seconds. Rinse the cabbage, cucumber, scallions, and ginger under running water before cutting, remove damaged areas, and dry. Prepare the vegetables before handling the raw pork. ([fda.gov](https://www.fda.gov/media/77178/download))
   • 8 ounces napa cabbage — cored
   • 1 pound english cucumber — trimmed
   • 6 Each scallions — thinly sliced
   • 1 tablespoon ginger — peeled and finely grated

   Wash hands with soap and water before food preparation.

2. Salt the cabbage and cucumber. Finely chop the cabbage into pieces no larger than 1/4 inch. Toss with 1/2 teaspoon salt and let stand for 15 minutes. Meanwhile, halve the cucumber lengthwise, slice into thin half-moons, and toss in a separate bowl with the remaining 1/4 teaspoon salt. Let stand for 15 minutes.
   • 8 ounces napa cabbage — cored
   • 3/4 teaspoon salt
   • 1 pound english cucumber — trimmed
3. Make the salad and dipping sauce. Drain the cucumber in the colander and gently pat dry. Toss with 2 sliced scallions, 1 tablespoon soy sauce, and 2 tablespoons rice vinegar. Cover and refrigerate until serving. In a small bowl, mix the dipping sauce using 4 tablespoons soy sauce and 4 tablespoons rice vinegar.
   • 2 Each scallions — thinly sliced
   • 1/4 cup + 1 tablespoon soy sauce
   • 1/4 cup + 2 tablespoons rice vinegar
4. Mix the pork filling. Gather the cabbage in a clean kitchen towel and squeeze firmly over the sink until very little liquid comes out. Transfer to a mixing bowl. Add the pork, remaining 4 scallions, ginger, garlic, and remaining 2 tablespoons soy sauce. Stir vigorously for about 1 minute, until the filling becomes cohesive and slightly sticky.
   • 1 1/4 pounds ground pork
   • 4 Each scallions — thinly sliced
   • 1 tablespoon ginger — peeled and finely grated
   • 3 Each garlic — minced
   • 2 tablespoons soy sauce

   Keep raw pork and its utensils separate from the cucumber salad and dipping sauce.

5. Prepare the trays and wrappers. Line both baking sheets with parchment, reserving one for raw dumplings and the other for cooked dumplings. Put the 1/4 cup sealing water in a small bowl. Keep unused wrappers covered with a clean, barely damp towel.
   • 1/4 cup Water
   • 48 Each wonton wrappers

   Keep the raw-dumpling and cooked-dumpling trays separate; do not return cooked dumplings to the raw tray.

6. Fill and seal the dumplings. Divide the filling into 4 equal portions, using each portion to fill 12 wrappers. Place approximately 1 tablespoon filling in the center of a wrapper, leaving the edges clean. Lightly moisten the edges, fold one corner over the opposite corner to form a triangle, and press around the filling to push out trapped air. Pinch the two open edges firmly closed. Moisten one corner along the folded edge, bring the two corners along that edge together around the filling, and pinch them together. Gently flatten the filled base so the dumpling stands upright. Repeat to make 48 dumplings.
   • 48 Each wonton wrappers
   • 1/4 cup Water
7. Chill the dumplings and heat the oven. Refrigerate the filled dumplings while you prepare to cook, taking out only one batch at a time. Wash your hands and clean utensils and surfaces that contacted the raw filling. Heat the oven to 200°F for holding cooked batches. ([fda.gov](https://www.fda.gov/media/84739/download))

   Clean hands, utensils, and surfaces that contacted the raw filling before handling ready-to-eat food.

8. Pan-fry the first batch. Heat the skillet over medium heat. Add 1 tablespoon oil and arrange 12 dumplings upright in a single layer, leaving space between them. Cook without moving for 2–3 minutes, until the bottoms are lightly golden.
   • 1 tablespoon canola oil
9. Steam and check the filling. Take the skillet briefly off the heat and carefully pour 1/2 cup steaming water down the side of the pan. Immediately cover and return to medium-low heat. Maintain a gentle simmer for 7–9 minutes. Check several dumplings by inserting the thermometer sideways into the center of the pork filling; it must reach 160°F (71°C). If necessary, add 2 tablespoons of the reserved water, cover again, and continue steaming until that temperature is reached. ([fda.gov](https://www.fda.gov/media/107000/download?attachment=))

   Pour water carefully with the skillet briefly off the heat to reduce hot-oil splatter, and open the lid away from your face and hands.

   Clean the thermometer probe before and after checking the pork filling.

10. Crisp the dumpling bottoms. Remove the lid, directing the steam away from you. Increase the heat to medium and cook uncovered for 2–4 minutes, until the remaining water has evaporated and the bottoms are crisp and deeply golden. Transfer with the turner to the clean baking sheet, keeping the dumplings in a single layer.

    Direct steam away from your face and hands when removing the lid.

11. Hold warm and cook the remaining batches. Place the cooked dumplings in the warm oven while you repeat the frying, steaming, and crisping process with the remaining 3 batches. Use 1 tablespoon oil and 1/2 cup steaming water for each batch, with 2 tablespoons reserved water available for each if needed. Keep the cooked dumplings at 140°F or above while holding. ([fda.gov](https://www.fda.gov/media/84739/download))
    • 3 tablespoons canola oil
    • 1 1/2 cups Water

    Keep cooked dumplings at 140°F or above and separate from raw batches.

12. Plate the dumplings, salad, and sauce. Toss the cucumber salad again and divide it among four plates. Serve each portion with 12 dumplings and 2 tablespoons dipping sauce. Serve promptly after the final batch is crisped.

https://plumtally.com/recipes/pork-and-cabbage-dumplings-r1r8hct7m7l4