Dumplings with Ground Pork & Napa Cabbage (Shwei Jiao/Tzui Giao)
- camissonia
- 13 hours ago
- 1 min read
Ahhhh...this dish makes me flashback to childhood memories of those times (and many there were) when me and my sis got conscripted by my mom to fill and crimp dozens upon dozens of these delectable "water" dumplings. Didn't complain back then and won't do it now because water dumplings are a quintessential and totally delicious repertoire of Chinese home cooking. To clarify for those not in the know, water dumplings are boiled in water (hence their moniker) but they can also be pan fried (aka potstickers or Gyoza). The key to this recipe is that you must use ground pork with some fat in it. Most supermarkets here in SoCal carry only super lean ground pork and that will simply not do because the end result will be a tough & dry filling. Best bet is to get your ground pork at an Asian market like 99 Ranch Market. Luckily, our local Stater Brothers in Wildomar will grind pork to order (pork butt is the best cut since it has just the right amount of fat to make succulent dumplings). Of course, the best dumpling wrappers are made from scratch, but if you, like me, often find yourself short on time, then store-bought wrappers are perfectly ok. This recipe is a rendition of my mom's version, replete with ground pork, finely chopped napa cabbage, minced ginger & scallions, Shaohsing or rice wine, soy sauce, white pepper, sesame oil, and salt. The dipping sauce (my iteration) consists of soy sauce, sugar, chili oil, sesame oil, water, finely minced garlic, chopped cilantro, water, and thinly sliced jalapeño peppers.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Combine all filling ingredients into a large bowl. Mix well, cover with plastic wrap and let sit 30 minutes at room temperature or covered overnight in the refrigerator to let the flavors meld.
2
Combine all dipping sauce ingredients in a medium bowl; set aside.
3
Fill a small bowl or saucer with water (for sealing the dumplings). Line a baking sheet or tray with aluminum foil or parchment paper and dust with some all-purpose flour.
4
To make the dumplings: place about 1 1/2 tsp of the filling onto the middle of the wrapper. Dip your index finger into the water and dab around the edges of the wrapper. Fold the wrapper in half (like a half-moon) and crimp the edges until well-sealed. Place the dumpling on the floured surface of the lined baking sheet. Repeat with the remaining filling and wrappers.
5
You can make a ton of water dumplings because they can be frozen for later use. Just put the freshly made ones single file onto a platter or baking sheet and put into the freezer for at least 30 minutes. Then, place them into a Ziploc or other freezer bag and pop them back into the frig. They won't stick together because they've been pre-frozen individually. Voila!
6
To cook the dumplings: fill a medium pot with water and bring to a boil. Add the dumplings and cook until the dumplings float to the surface; cook another 2-3 minutes then drain and remove to serving bowls. Serve with the dipping sauce on the side.
Instructions
2 lbs ground pork
1 medium napa cabbage cored and finely chopped (about 6 cups)
1 tbsp ginger finely grated
1 tbsp Shaohsing wine
1 1/2 tbsp sesame oil
1 1/2 tsp kosher salt
1/4 tsp white pepper
2 tbsp soy sauce
1/4 cup water
3 tbsp scallions or Chinese chives finely chopped
Filling
Two 10 or 12-oz packages dumpling or gyoza wrappers
1/3 cup soy sauce
2 tbsp Chinese black vinegar
3 tbsp water
1 tbsp sesame oil
1 tsp chili oil
2 tsp sugar
3 cloves garlic finely minced
3 tbsp cilantro finely minced
1 jalapeno or Fresno chili seeded and finely sliced
Dipping Sauce
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Ground Pork & Napa Cabbage Dumplings (Shwei Jiao/Tzui Giao)
Prep Time
30 min
Cooking Time
10 min
Rest Time
0 mon
Total Time
40 min
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