Entree: China – Northeast Dongbei – 东北饺子 ➤ Dōngběi jiǎozi (Hearty boiled or pan-fried meat-and-vegetable dumplings from China’s northeastern region)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 30 round dumpling wrappers (store-bought), about 20–25 g each (approx. 600–750 g total)
- 8 oz (225 g) ground pork, preferably with about 20% fat
- 10 oz (285 g) Napa cabbage, finely chopped, salted and squeezed dry
- 3 scallions, finely chopped (about 1.5 oz / 45 g)
- 1 tbsp (15 g) fresh ginger, finely minced
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese black vinegar (or Chinkiang vinegar)
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) white pepper
- 1 tbsp (15 ml) vegetable oil for cooking
- For the dipping sauce: 2 tbsp (30 ml) black vinegar, 1 tbsp (15 ml) light soy sauce, 1 tsp (5 ml) sesame oil, 1 tsp (5 g) minced garlic, optional chili oil to taste

Instructions

1. Prepare the cabbage by sprinkling with a pinch of salt, let sit 10 minutes, then squeeze out excess liquid in a clean towel and chop finely. In a large bowl combine ground pork, drained cabbage, scallions, ginger, garlic, soy sauce, black vinegar, sesame oil, sugar, and white pepper. Mix thoroughly until the mixture is sticky and well combined.
2. To assemble, place about 1 tablespoon (15 g) of filling in the center of a wrapper. Moisten the edge with water, fold in half and pleat or press to seal tightly, making sure there are no air pockets. Repeat until all filling is used.
3. For boiling: bring a large pot of water to a rolling boil, add dumplings in batches to avoid crowding. Stir gently to prevent sticking. When they float, cook 2–4 more minutes until filling is cooked through. Remove with a slotted spoon.
4. For pan-frying (potstickers): heat 1 tbsp (15 ml) vegetable oil in a nonstick skillet over medium-high heat. Arrange dumplings flat-side down and fry until bottoms are golden, 2–3 minutes. Add 1/4 cup (60 ml) water, cover, and steam until water evaporates and filling is cooked through, about 5–6 minutes. Uncover and crisp bottoms again briefly.
5. Mix dipping sauce ingredients in a small bowl. Serve dumplings hot with the sauce and optional chili oil.