These Chinese meat dumplings are savory with succulent ground pork, cabbage, green onions, and sesame oil. These little morsels make a delicious appetizer for a Chinese-inspired meal when served with soy sauce for dipping.
To make the Chinese meat dumplings, you combine ground pork with green onions, salt, cabbage, sesame oil, salt, and pepper to make your filling. Then, you assemble dumplings by filling gyoza wrappers with the pork mixture, before cooking them in a pan on the stove. The resulting dumplings are full flavored and perfect dipped in soy sauce for added brininess.
What are Chinese Meat Dumplings?
These Chinese meat dumplings have a seasoned pork filling and use gyoza wrappers. Gyoza originated in China, although this type of dumplings is popular in Japan as well. Sometimes referred to as potstickers, the filling often includes ground pork or other ground meat in addition to some type of vegetable. This version uses ground pork and cabbage.
Pro Tips
- Don’t skip the step of salting, resting, and squeezing the moisture from the cabbage as this will prevent the filling from being too watery.
- Don’t overfill the dumplings or else the filling may spill out. You will only need around 1 teaspoon of filling per dumpling.
- Brushing the edges of the gyoza wrappers will help seal them.
- Use a non-stick pan to prevent the gyoza from sticking.
Frequently Asked Questions
What Kind of Meat is Usually in Dumplings?
Chinese meat dumplings usually include ground pork, however, they can sometimes use ground chicken or ground beef as well.
What is the Traditional Name of the Chinese Meat Dumplings?
Chinese meat dumplings are normally called gyoza or jiaozi.
What are the Basic Ingredients for Dumplings?
Chinese meat dumplings normally include gyoza wrappers (either homemade or store-bought) along with ground pork or other ground meat, finely shredded vegetables, green onions, soy sauce, and sesame oil. Sometimes they can include white pepper, shaoxing wine, garlic, and ginger as well.
How to Store Chinese Meat Dumplings
To store the dumplings, you can place them in a sealed container in the fridge until you intend to serve them.
Ingredients
How to Make Chinese Pork Cabbage Dumplings
Combine the cabbage with the scallions and salt until combined and allow the mixture to sit for 15 minutes.
Combine the cabbage with the scallions and salt until combined and allow the mixture to sit for 15 minutes.
Use a kitchen towel to squeeze the excess moisture from the cabbage mixture. In a bowl, mix the cabbage mixture with the ground pork, sesame oil, salt, and pepper until combined.
Use a kitchen towel to squeeze the excess moisture from the cabbage mixture. In a bowl, mix the cabbage mixture with the ground pork, sesame oil, salt, and pepper until combined.
To assemble, brush the edges of the gyoza wrappers with water, place a teaspoon of pork filling on each wrapper, and pinch the edges together to seal.
To assemble, brush the edges of the gyoza wrappers with water, place a teaspoon of pork filling on each wrapper, and pinch the edges together to seal.
Brush a non-stick pan with vegetable oil and heat it on the stove. Add the dumplings, leaving some space between them, and cook them until they are crispy on their bottoms. Add water so that it covers the bottom, cover it, and allow the dumplings to steam for 8 to 10 minutes or until the water has evaporated and the meat is cooked through.
Brush a non-stick pan with vegetable oil and heat it on the stove. Add the dumplings, leaving some space between them, and cook them until they are crispy on their bottoms. Add water so that it covers the bottom, cover it, and allow the dumplings to steam for 8 to 10 minutes or until the water has evaporated and the meat is cooked through.
Serve with soy sauce!
Serve with soy sauce!
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