Taiwanese Dumplings

A dumpling recipe direct from a Taiwanese friend.

Print Recipe

Prep Time 1 15

Total Time 3 15

Course lunch/dinner

Cuisine Chinese

Servings 20 people

Calories 6783.1 kcal

Equipment

1 Large Mixing Bowl
1 Clean Dish Towel For moisture removal from vegetables
2 Baking Sheets For freezing the assembled dumplings
1 Small Bowl For water to seal wrappers
1 Measuring Spoon (Tablespoon) For portioning the filling

Ingredients

Main

2 heads napa cabbage finely chopped
1 bunch cilantro chopped
2 pounds ground pork
3 jalapeno peppers minced
2 large egg whites
1 2 inch piece ginger root, peeled and minced
1 tablespoon sesame oil
salt and ground black pepper to taste
3 16 ounce packages potsticker wrappers, or more as needed

Instructions

Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
Line 2 baking sheets with waxed paper. Fill a small bowl with water.
Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

Notes

1. **Moisture Control is Key:** The most critical step for excellent dumplings is thoroughly squeezing the excess water from the napa cabbage and cilantro. This prevents a watery filling and ensures a firm, flavorful interior. I recommend using a robust kitchen towel and twisting it with significant force. 2. **Chilling the Filling:** After mixing, briefly chilling the pork mixture for 20-30 minutes can make it firmer and easier to handle, especially when spooning it onto delicate wrappers. 3. **Seasoning Balance:** While the recipe calls for salt and pepper to taste, don't be shy. A well-seasoned filling is paramount. Consider adding a touch of soy sauce or white pepper for more depth. 4. **Cooking Method Flexibility:** This recipe focuses on preparation and freezing. These dumplings are versatile; they can be steamed, boiled, or pan-fried (potstickers) from frozen. Each method offers a distinct texture and experience.