There’s something magical about making dumplings by hand. In many cultures, dumplings symbolize wealth and prosperity, and they are a traditional Lunar New Year dish. Beyond their symbolism, they’re a delicious way to bring people together—whether you’re celebrating with family, hosting friends, or simply enjoying some solo kitchen time.
Ingredients
For the Dumplings:
- 2 cups all-purpose flour (240g)
- 1/2 cup hot (boiled) water
- 1/2 tsp kosher salt
- 1 tbsp cornstarch
- 1 lb ground pork
- 1 cup finely shredded cabbage (or 1 cup finely chopped kimchi as a variation)
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice wine (or dry sherry)
- 1 tsp red pepper powder or chili flakes (optional, skip if using kimchi)
Optional Kimchi Variation: Skip the cabbage, ginger, and chili flakes, and instead add 1 cup finely chopped kimchi for a flavourful twist.
For the Dipping Sauce:
- 1 garlic clove, minced
- 1 green onion, finely chopped
- 3 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp chili oil or chilli flakes
Instructions
Prepare the Dough:
- Boil your water, then mix the kosher salt into the hot water until dissolved.
- In a mixing bowl, sift the flour and slowly pour in the hot water, stirring with chopsticks or a fork until the dough starts to come together and you can form the mixture into a ball. You may need to use more or less water, depending on the flour.
- Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cut the dough ball in half, shaping each half into a long log shape. cover with a damp towel and let rest for 30 minutes to relax the gluten.
Make the Filling:
- If using cabbage, sprinkle it with a tsp of salt and let sit for 10 minutes. Squeeze out the excess water. Skip this step if using kimchi.
- In a large mixing bowl, combine the ground pork, cabbage or kimchi, ginger, garlic, green onions, soy sauce, sesame oil, rice wine, and chili flakes (if using). Mix thoroughly until well combined.
Roll the Wrappers:
- Divide the dough log into small pieces (about 1 inch) and roll into balls. Lightly dust with cornstarch to prevent sticking.
- about 3 inches in diameter.
- Note: Make sure to keep the excess dough covered with a damp cloth so it doesn't dry out. If the dough is shrinking a lot as you roll it, let it rest another 15 minutes.
Assemble the Dumplings:
- Place a small spoonful of filling in the center of each wrapper. Be careful not to over fill!
- Moisten the edges of the wrapper with water, fold it in half, and pinch the edges to seal. Pleat the edges if desired for a decorative finish.
Cook the Dumplings:
- Heat 2 tbsp of oil in a skillet over medium heat. Place the dumplings in the pan and cook until the bottoms are golden brown. Add 1/4 cup of water, cover, and steam for 5–7 minutes.
Make the Dipping Sauce:
- In a small bowl, combine the minced garlic, chopped green onion, soy sauce, rice wine vinegar, and chili oil. Stir well and adjust to taste.
Serve hot and enjoy!
These dumplings can be frozen before cooking and will last a few months in the freezer if stored in an air tight container.
