Pork and Cabbage Dumplings (白菜猪肉饺)

白菜猪肉饺

Pork and Cabbage Dumplings (白菜猪肉饺) — Home-styleNorthern China home cooking.

Ingredients

• all-purpose flour
• ground pork (20-30% fat)
• napa cabbage
• ginger, minced
• scallions, finely chopped
• light soy sauce
• sesame oil
• Shaoxing wine
• white pepper
• black vinegar (for dipping)

Instructions

1. Make the dough: mix flour with about 200 ml cold water, knead 5 minutes into a smooth ball, cover and rest 30 minutes. (Dough is smooth and elastic; it springs back when pressed)
2. Salt the cabbage: chop fine, toss with 1 tsp salt, rest 15 minutes. Then squeeze firmly in handfuls until nearly dry. (A pool of pale green water collects; cabbage reduces in volume)
3. Make the filling: combine pork, cabbage, ginger, scallions, soy, Shaoxing, white pepper, and sesame oil. Stir in one direction until the filling feels tacky and holds together — about 2 minutes. (Filling is uniform and slightly sticky; no separated liquid)
4. Roll the dough into a log, cut into 12 g pieces, flatten, and roll into thin round wrappers (about 8 cm). (Wrappers are even, edges thinner than the center)
5. Fill and pleat: place a heaping teaspoon of filling in the center, fold into a half-moon, and pleat the edge closed. Press out air pockets. (Dumplings are plump, tightly sealed, standing upright)
6. Boil: bring a large pot of water to a rolling boil. Add dumplings in batches, stir gently once. When they float, add 1/2 cup cold water; boil again; repeat once more. Drain. (Dumplings float and look slightly translucent, skin puffed)
7. Serve immediately with black vinegar (and chili oil, if you like). The filling should be juicy — 'soup' inside is the sign of a good dumpling. (Bitten dumpling releases a small burst of juice)