Hey everyone. So I wanted to make dumplings since I always seem to buy frozen ones in bulk from T&T – where they usually offer good deals on some pretty good brands. Over the past 4 years, I have, as embarrassing as it is, have almost tried all the brands they carry.
So i started searching on google and found this recipe for Pork and Cabbage dumplings and thought it would be interesting to try because I enjoy the sweetness it has over the others.
I knowingly chose this recipe knowing there were flaws. I will describe later on, but since this was the best one I could find, and I like staying pure to the recipe, let’s begin:
Finely chop the cabbage. Place into a bowl and generously throw a few pinches of salt because this will draw the moisture out of the water out of the cabbage so when you do cook the dumplings, it wont be really watery inside. After 10 minutes, squeeze as much moisture out of the cabbage as you can. I used about 1 1/2 cups of chopped cabbage. Chop into small pieces to your desired preference. I like mine a little larger just for textural difference.
In a bowl, I used 0.5kg of lean ground pork, the cabbage, a table spoon of finely chopped ginger, and followed the same for the seasoning measurements in the recipe. Mix well.
I used Double Happiness dumpling skins/wrappers. These are not frozen so you can just open and use.
Place a dumpling skin on your non-dominant hand and use water as a sealer. Dip a finger on your un-occupied hand in a small bowl of water and run that finger around the edge of the dumpling skin. Place about a tablespoon of the filling in the middle. Either fold them into half-moons for boiling or “standing up” dumplings for pan-frying.
This recipe yields almost 3 dozen.
To pan-fry. I heated up a non-stick frying pan with a table spoon of oil (for 6). Place the dumplings on the pan and let the bottom crisp up for a minute on medium heat. Pour 1 cup of water into the pan and cover. Return the heat to medium-high. The boiling water and steam will cook the dumplings inside. Once the water evaporates, serve and eat!
Comments. Okay so, this recipe was a bit bland for my taste.
1. Since you have already removed most of the salt out of the cabbage, I would add a pinch of salt would add flavor to the dumpling mixture and this will not cause your mixture to be watery will as there will be little water drawn out in the cabbage and pork.
2. Adding a little hoisen sauce would help the flavor as well. Maybe a tablespoon would suffice.
3. Lastly, an egg would help bind all the ingredients together. When the mixture cooks, the egg will make the pork’s texture more smooth when cooked. Without the egg, when pork cooks without a binder it will be harder in texture and the ground pork will have a rough texture as if you directly cooked ground pork from the package.
4. Add more ginger (personal preference).
the original recipe can be found at http://steamykitchen.com/5849-chinese-boiled-pork-dumplings.html