- 1 pound ground pork
- 1 small head cabbage, finely chopped ( 1 1/2lb cabbage, 6 cups chopped)
- 3 small carrots, finely chopped
- 1 T. kosher salt, the 1/2 t. for seasoning
- 3 T. fresh ginger, minced
- 6 scallions, thinly sliced
- 6 cloves garlic, minced
- 3 T. soy sauce
- 2 T. sesame oil
- 5 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups boiling water
- Line a large bowl with cheesecloth or a clean kitchen towel.
- Add the cabbage and carrot, toss with the 1 T. kosher salt and let rest for 30 minutes.
- Meanwhile, in a small bowl whisk the ginger, scallions, garlic, soy sauce, sesame oil, and 1/2 teaspoon salt.
- Gather the ends of the cheesecloth together and squeeze out as much water as possible, return the chopped cabbage and carrot to the bowl.
- Add the soy sauce mixture and ground pork to the cabbage mixture. Stir to combine. I just use my hands to get everything incorporated.
- Refrigerate filling while you make the dough.
- In a food processor, mix the flour and salt together.
- With the machine running, slowly add the boiling water the dough forms into a ball.
- Wrap the dough in plastic wrap and set aside until you’re ready to start making dumplings. You can keep the dough in the refrigerator for a few days. .
Shaping and Cooking the Dumplings
- My method for making dumplings is to roll a sheet of dough to #6 thickness in a pasta maker, cut rounds with a round cookie cutter, and use a dumpling press to fill and form the dumplings. Feel free to make these by hand as well.
- To cook the dumplings, heat some oil in a skillet over medium high heat, add the dumplings flat side down and allow to brown. Once they are golden brown, add 1-2 cups of water and immediately cover to trap the steam in the pan. Allow to cook for 7-10 minutes, then remove the lid and allow the extra liquid to evaporate off. Serve with dipping sauce.
- Alternatively, you can freeze the uncooked dumplings on a cookie sheet and move into freezer bags once they are solid. Cook straight from the freezer, no thawing required.