“Happiness is homemade”
It’s pretty exciting to make your own dumplings from scratch at home. You can be very creative with the dumpling fillings, from traditional pork, chicken, shrimp, cabbage, bok choy to things like kimchi, bamboo shoots, tomatoes, corns, eggs and diced fresh or dried shiitake mushrooms…
Since its Sunday and need to go back to work tomorrow, I am just gonna go with my personal favorite -easy breezy version: Pork mince and cabbage filling with ginger, garlic and diced shiitake mushrooms.
It takes time to make dumplings from scratch, from dumpling wrappers to putting dumpling fillings then to making intricate pleats into your dumplings, so that they look awesome and also keep them from falling apart during cooking.
prep time: 2-3 hrs| cook time: 15-20 mins | makes approx 60
I followed Maangchi’s recipe to make the dumpling wrappers.
- 1 pound finely chopped cabbage
- 1 pound ground pork shoulder, finely chopped into mince (tastes better to chop into mince, however you can also use minced pork)
- 3 scallions, finely chopped
- 3-4 garlic cloves, finely minced
- 1 teaspoon minced fresh ginger
- 2 teaspoons sugar
- 1-2 teaspoons sesame oil
- 1 egg beaten
- 1/4 cup soy sauce
- Salt and white pepper, season to taste
- Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine, then set aside for 10-15 minutes. Transfer them to a fine mesh strainer and set it over the bowl.
- Best to take handfuls and wring out as much excess moisture as possible before mixing with rest of the ingredients. Discard the liquid.
- Combine pork, drained cabbage, salt, white pepper, garlic, ginger, scallions, sesame oil, soy sauce, egg and sugar in a large bowl and knead and turn with a big spoon or clean hands until the mixture starting to feel sticky.
- Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water. Grab a few happy helpers to do the dumpling folding (I grabbed my mum and my younger sister, better to put on some pleasant & relaxing music, as this going to take a while).
- Place about 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edge as it meets the other.
- Transfer finished dumplings to the parchment lined baking sheet or clean plate with dusted flour so that they don’t stick together. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage.
- To cook: you can either boil, steam, pan-fried or steam fried them and be creative with your dipping sauce (I normally just combine vinegar, soy sauce, and chili oil).