Cabbage Dumplings

Have you tried homemade dumplings before? Because honestly, homemade dumplings are so much better than the commercially mass-produced ones served in so many restaurants nowadays. Seriously, they just are!

In this post, I’m going to show you how to make delicious dumplings entirely from scratch. Let’s get started!

Why You’ll Love This

• The “Chew” Factor: Homemade wrappers are way more pliable and have a texture you just can’t get from the frozen aisle.
• Juicy Filling: We use a special mixing technique (stirring in one direction) and sesame oil to lock in all those juices.
• Customizable: Whether you like pork, chicken, or beef, this recipe works for all of them.
• Fun to Make: Wrapping dumplings is actually super satisfying—it’s like a little art project you get to eat!

things we need

Special Equipment

• Small Rolling Pin (standard size works, but small is easier for wrappers)
• Large Pot (for boiling)
• Mixing Bowls

Ingredients

The Dough

• 2 cups All-Purpose Flour (approx. 250g)
• ¾ cup Cool Water (approx. 180ml) — Note: Adjust slightly if needed; aim for a 2:1 flour-to-water ratio by volume.
• ¼ tsp Salt

The Filling

• 1 lb Ground Meat (Pork, Chicken, or Beef)
• 2 cups Napa Cabbage, finely diced
• ½ tsp Salt (for sweating the cabbage)
• 3–4 stalks Green Onion, finely chopped
• 1 Egg
• 1 tsp Sugar
• 1 tbsp Soy Sauce
• 1 tsp Cornstarch
• 1 tbsp Sesame Oil
• ½ tsp Salt (for seasoning meat)

The Dipping Sauce

• 2 tbsp Cooking Oil
• 2 cloves Garlic, crushed/minced
• 2 tbsp Soy Sauce
• 1 tsp Sugar
• Optional: Vinegar, Chili Sauce, or Sesame Paste to taste.

Let’s Get This Dough Started

To make the dough, we’re going to start with all-purpose flour in a large bowl. You can use a stand mixer if you are making a huge batch, you know? Add a little bit of salt and mix it in.

Then, slowly add cool water while stirring. You want to get it to a point where the dough looks “shaggy.” Once it hits that stage, get in there with your hands and knead! If you find the dough too tough to knead, let it rest for about 10 minutes. It makes a huge difference! Continue to knead until it is smooth, then cover it and let it rest for 30 minutes.

Crafting the Perfect Filling

While the dough rests, we prep the filling. We are using cabbage. The secret here is to dice the cabbage and add salt to it. Mix it evenly and let it “sweat” for 20 minutes.

This salting process draws out excess water so the cabbage becomes softer and easier to wrap, but it also preserves the crunchiness to balance the meat! After 20 minutes, squeeze out that moisture with your hands—seriously, just squeeze it!

For the meat (chicken, beef, or pork), we add egg, sugar, salt, cornstarch, and soy sauce. Stir in one direction until everything becomes glutinous and sticky. Finally, mix the meat with the squeezed cabbage, green onions, and some sesame oil. The sesame oil coats the vegetables and locks in the moisture.

Time to Wrap ‘Em Up!

Homemade wrappers are superior because they won’t break open during cooking.

1. Divide the dough and roll it into a long, thin loaf.
2. Cut into small 1-tablespoon pieces (I like rolling the dough back and forth in a zigzag pattern while cutting).
3. Press them flat and roll them out from the edge to the center.

The Folding Technique:
Put a spoon of filling in the center. Fold the wrapper over and pinch the top. Then make small folds (pleats) on the outer layer and pinch them into the back layer. Do this on both sides. If that’s too tricky, you can just fold and pinch the edges tight like a ravioli!

Cooking Your Dumplings

I am boiling them, but you can also pan-fry these to make potstickers.
Drop them into boiling salted water. Gently stir so they don’t stick. Cover and let it boil.
The Pro Trick: Once it boils, add one cup of cold water and let it come to a boil again. This traditional method ensures the filling cooks through perfectly without overcooking the skin.

Once they float and the water boils again, scoop them out immediately. Dip them in the garlic-soy sauce (recipe below) and enjoy. They are juicy, tasty, and totally worth the effort!

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Homemade Dumplings (Pork & Cabbage)

Recipe by Sana ReiCourse: Main Course / AppetizerCuisine: ChineseDifficulty: Intermediate

Servings

4

servings

Prep time

45

minutes

Cooking time

10

minutes

Calories

55

kcal

Rest time

30

minutes

Total time

1

hour 

25

minutes

Authentic, juicy homemade dumplings with scratch-made wrappers and a savory pork and cabbage filling. Better than any restaurant!

Ingredients

• Equipment Needed:

• Large mixing bowl

• Rolling pin

• Large pot

• Slotted spoon

• Ingredients:

• 250g (2 cups) All-Purpose Flour

• 180ml (¾ cup) Water

• 1 lb (450g) Ground Pork (or Chicken/Beef)

• 2 cups Napa Cabbage, minced

• 3 stalks Green Onion, chopped

• 1 large Egg

• 1 tbsp Cornstarch

• 1 tbsp Sesame Oil

• 3 tbsp Soy Sauce (divided for filling and sauce)

• 2 cloves Garlic, minced

• 1 tsp Sugar (plus more for sauce)

• Salt

• Cooking Oil

Directions

• Dough: Mix flour, salt, and water. Knead until smooth. Rest covered for 30 minutes.
• Cabbage: Salt the minced cabbage and let sit for 20 minutes. Squeeze out all water.
• Filling: Mix meat, egg, 1 tbsp soy sauce, cornstarch, sugar, and salt. Stir in one direction until sticky. Fold in cabbage, green onions, and sesame oil.
• Sauce: Sizzle garlic in oil, add 2 tbsp soy sauce and sugar. Boil briefly.
• Assembly: Cut dough into small pieces. Roll into rounds. Fill with 1 tbsp meat mixture and seal tightly.
• Cook: Boil water. Add dumplings. When it boils, add 1 cup cold water. Bring to boil again. Remove when floating.

Notes

• Storage: Uncooked dumplings can be frozen on a baking sheet, then transferred to a bag. Boil directly from frozen (add 2-3 extra minutes).
  
• Texture: Do not skip “sweating” the cabbage, or your filling will be watery and the dumplings will fall apart.
  
• Sauce: If you like heat, Tabasco sauce actually goes very well with these!
  
• The “Cold Water” Trick: Adding cold water during boiling slows the process slightly, ensuring the raw meat cooks through before the wrapper dissolves.