Chinese Pork and Cabbage Dumplings with Tangy Soy Dipping Sauce
Equipment
Ingredients
- 3 cups finely chopped Chinese cabbage
- 1 teaspoon salt
- 1 pound lean ground pork
- 1 cup chopped leeks
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 package dumpling wrappers
Dipping Sauce:
- ½ cup soy sauce
- 2 tablespoons Chinese black vinegar
Instructions
- In a medium mixing bowl, toss the cabbage with salt and set aside.
- After 20 minutes, squeeze the cabbage dry and place it in a large mixing bowl.
- Add ground pork, leeks, ginger, garlic, soy sauce, and cornstarch to the cabbage.
- Mix well.
- Place a heaping teaspoon of the filling in the center of a dumpling wrapper.
- Dampen fingers with water and wet the inside edge of the wrapper.
- Fold to make a half-circle and press the edges together to seal.
- Repeat with the remaining filling.
- For the dipping sauce, mix soy sauce and black vinegar in a bowl and set aside.
- Bring a large pot of water to a boil.
- Add 10 dumplings or as many as will fit without crowding.
- When the water returns to a boil, add 1/2 cup of cold water.
- Return to a boil, add another 1/2 cup of cold water, and boil a third time.
- Carefully remove the dumplings with a slotted spoon and drain.
Notes / Tips / Wine Advice:
Serve the dumplings hot with the tangy soy dipping sauce.
Boil the dumplings in batches to avoid overcrowding in the pot. Adjust the amount of dipping sauce according to your preference. Enjoy!
