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Pan Fried Pork Dumplings 高麗菜豬肉鍋貼

Since I was a child, I have been watching my aunt and uncle make homemade dumplings. There is nothing like eating fresh dumplings made from scratch and there are so many different fillings you can try. For this recipe, I have prepared my personal favorite, the one I remember best. Making the dumpling skin can be intimidating at first, but taste is well worth the work.
Don't give up!

- Yu Tsai

by Yu Tsai
Serves  30-34 Dumplings
Prep time  1.5 Hours
Cooks in  20 Min
Difficulty  Advanced

photo by Yu Tsai


Ingredients for Fillings:

  • 3/4 lb (325g) ground pork shoulder
  • 1 egg white
  • 1 lb (450g) Napa cabbage coarse chopped
  • 3 scallion stalks minced
  • 1 tablespoon minced fresh garlic (about 3 medium cloves)
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon rice wine or Shaoxing wine
  • 1 1/2 tablespoons corn starch
  • 1 tablespoon baking soda
  • 1/4 teaspoon white pepper
  • 3/4 tablespoon kosher salt
  • 1 1/2 teaspoons sugar
  • 1 1/2 tablespoons sesame oil
  • vegetable or canola oil for cooking

Instructions for Fillings:

  1. Combine all filling ingredients into a large bowl.
  2. Mix all ingredients until the texture changes to tacky.
  3. Set it aside in room temperature for 10 minutes.

Ingredients for Dumpling Skin:

  • 4 cups (350g) flour plus extra for dusting
  • 3/4 cup (150ml) hot water
  • 1 teaspoon salt

Instructions for Dumpling Skin:

  1. Combine flour, salt and hot water in a mixing bowl.
  2. Use chopstick to mix the dough until cooled down.
  3. Knead dough for 5 to 10 minutes or until smooth and glossy. Note: add more flour or water to adjust dough.
  4. Divide dough in half.
  5. Wrap it to protect from drying out and let rest for 25 minutes.
  6. Shape dough and cut into equal pieces.
  7. Roll out each dumpling skin with a small rolling pin. Keep the middle thicker and outside thinner.
  8. Fill each dumpling skin with filling.
  9. Apply a little water to help seal the dumpling skin.
  10. Close the dumplings by pinching the dough together with your fingers.


Cooking Instructions:

  1. Heat up pan with oil.
  2. Medium heat, place the dumplings into the pan and brown the bottom for 1 to 2 minutes.
  3. Increase heat to high and add ½ cup (100ml) water and cover the pan to steam for 3 minutes.
  4. Open cover and continue to cook dumplings for 2 minutes to allow water to dry out.

Ready to serve with red chili, scallions and soy sauce.

Dipping Sauce Recommendation:

Combine soy sauce, chili oil, sesame oil and chopped scallions.

Note: I don't use soy sauce in my recipe because most dumpling sauces are already salty. Adjust the recipe to your liking.

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