Cabbage Pork Dumplings (Winter Solstice Style)
Traditional handmade cabbage pork dumplings for Winter Solstice—juicy filling, thin wrappers, perfect for family gatherings!
Watch Me Make It
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Ingredients
- ✓ 400 g flour
- ✓ 205 g warm water
- ✓ 400 g pork mince
- ✓ to taste ginger
- ✓ to taste cabbage
- ✓ to taste light soy sauce
- ✓ to taste dark soy sauce
- ✓ to taste oyster sauce
- ✓ to taste thirteen-spice
- ✓ to taste sesame oil
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Instructions
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In a large bowl, combine the flour and warm water. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Cover and let rest for at least 30 minutes to relax the gluten.
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In a separate bowl, season the pork mince with ginger, light soy sauce, dark soy sauce, oyster sauce, and thirteen-spice. Stir vigorously in one direction until the mixture becomes sticky and cohesive. Finely chop the cabbage, squeeze out excess moisture, and fold into the pork filling. Finish with a drizzle of sesame oil to lock in aroma.
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Roll the rested dough into a long log and divide into small equal portions. Flatten each piece and roll into thin round wrappers, keeping the center slightly thicker than the edges. Place a spoonful of filling in the center, fold, and pleat to seal tightly.
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Bring a large pot of water to a rolling boil. Add the dumplings and stir gently to prevent sticking. Once they float to the surface, continue cooking for 2–3 minutes until the wrappers turn slightly translucent and the filling is fully cooked. Remove and serve hot.
💡 Chef's Tips
- Resting the dough is essential—it makes rolling easier and ensures tender wrappers.
- Always mix the filling in one direction to develop a springy, juicy texture.
- Squeeze excess liquid from the cabbage to prevent soggy dumplings.
- A final drizzle of sesame oil helps seal in moisture and enhance fragrance.