I made my dumpling wrappers using Sonia Wong’s plain dumpling wrappers recipe (@saltnpepperhere). They’re so soft and pliable compared to store-bought. Definitely time consuming, but worth it.
You will have a little big of leftover filling using my recipe, so either make some more wrappers or just cook the leftovers on a pan. Also, definitely microwave a spoonful of the filling after you season it to taste test before filing your dumplings. This is the best way to make sure they don’t turn out completely tasteless after cooking!
This recipe makes about 100 dumplings, so you’ll definitely want to freeze them for friends and family (or eat them all at once, I’m not judging)
I N G R E D I E N T S
- 4 1/2 cups (635 grams) of all purpose flour
- 1 1/3 cups (315 ml) of warm water, around 80°F
- Drizzle of oil
- 2 pounds of ground pork
- 2 cups of finely chopped napa cabbage
- 2 green onions, finely chopped
- 3 tablespoons of shaoxing cooking wine
- 3 tablespoons of light soy sauce
- 1 tablespoon of toasted sesame oil
- 1 tablespoon of grated ginger
- 1 teaspoon of ground white pepper
- 1/2 teaspoon of salt
- 1 teaspoon of chili oil or chili crisp
- 1 tablespoon of Chinese black vinegar (or red, or rice wine)
- 2 teaspoons of soy sauce
- 1 minced garlic clove
- Sugar to taste
- Green onion or cilantro to taste
D I R E C T I O N S
- Prep the dumpling wrappers. In a big bowl, add the flour, and drizzle in the water while stirring with chopsticks until a shaggy dough forms. Turn the dough out onto a clean work surface and use your hands to knead for about 8 minutes. It will be firm and elastic. Cover with a damp tea towel and let rest for 15 minutes. Continue kneading for about 3 minutes until smooth. Lightly grease a bowl with cooking oil. Place dough in bowl, turning once to cover with oil, and cover with a damp towel. Let rest for 1-2 hours.
- Make the filling. Combine all of the filling ingredients and use chopsticks to stir in circles, going in the same direction the whole time to get a smoother texture.
- Divide the dough in quarters because it is easier to work in sections. You don’t want the dough to dry out. Keep the remaining dough under the towel. Roll one of the quarters of dough into a narrow log. Using scissors or a knife, cut small rounds of dough that are about 9-11 grams. Use your hands to flatten and shape into circular discs. Using a rolling pin, roll the dough into about 3 inch circles. I like to lightly flour and slightly overlap the wrappers as I make them to make sure they don’t stick.
- Place about 1.5 teaspoons of filling into the center of a wrapper. Use your finger to paint water around half of the edge of the wrapper. Fold in half and press the edges to tightly seal. Take the two ends of the half circle and seal those together with water.
- Place the dumplings on a parchment lined baking sheet, not touching each other. Freeze until firm. This will make sure the dumplings don’t stick together when you toss them in a bag to keep in the freezer.
- You can cook these from frozen by either pan frying, then adding water to the pan and cover with a lid to steam until cooked. You can also just steam or boil them. Make sure the filling reaches at least 160°F.
- Mix all of the sauce ingredients (add a spoon of cooking water if you boiled the dumplings) and serve on the side or drizzled on top!