Back to 40 servings Dough 2 cups all-purpose flour, spoon in and level, do not pack 0.75 cup lukewarm water, you may need a little more or less Filling 1 pound Napa cabbage, finely chopped, thick white ribs removed 1 teaspoon kosher salt, divided; for table salt use half as much 1 pound ground pork, at least 20% fat 3 stalks scallions, finely chopped 3 cloves garlic, minced 1 tablespoon ginger, peeled and grated 1 tablespoon Shaoxing wine, dry sherry or water if avoiding alcohol 1 tablespoon light soy sauce 1 teaspoon dark soy sauce, optional, for color 2 teaspoons sugar 0.25 teaspoon ground white pepper 1 tablespoon toasted sesame oil Dipping sauce 2 tablespoons soy sauce, for dipping sauce 2 tablespoons Chinkiang black vinegar, or rice vinegar 1 teaspoon sugar, for dipping sauce 1 teaspoon ginger, grated, for dipping sauce 1 tablespoon scallion greens, finely sliced, for dipping sauce chili oil, to serve To cook 3 tablespoons neutral oil, such as vegetable or canola, for frying 0.5 cup water, for pan-frying
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1 Step 1: Mix the boiling-hot water into the flour, then knead into a smooth dough. Cover and rest at room temperature for at least 30 minutes, or 1 to 2 hours for the best texture.2 Step 2: Toss the finely chopped cabbage with half the salt and let it sit in a fine-mesh strainer for 20 to 30 minutes. Squeeze out as much water as you can with your hands or in a towel.3 Step 3: In a large bowl, mix the ground pork with the remaining salt, scallions, garlic, ginger, Shaoxing wine, both soy sauces, sugar, white pepper and sesame oil. Stir vigorously in one direction until the meat is sticky and paste-like.4 Step 4: Fold the drained cabbage into the pork just before wrapping so the filling stays dry. Taste a small spoonful in a microwave, then adjust the seasoning.5 Step 5: Divide the dough into four pieces, roll each into a rope and cut into 10 pieces. Flatten each piece and roll into a thin 3.5-inch round, thicker in the center and thinner at the edge, dusting with flour as needed.6 Step 6: Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edge with water, fold in half into a half-moon, and pinch the edges closed, pleating as you go. Keep finished dumplings covered and on a floured tray.7 Step 7: Heat the oil in a large nonstick skillet with a lid over medium heat until shimmering. Arrange the dumplings flat-side down in a single layer and fry for about 2 minutes, until the bottoms are golden.8 Step 8: Add the water to the pan, cover immediately and steam over medium heat for 3 to 4 minutes, until most of the water has evaporated and the wrappers look translucent.9 Step 9: Uncover and cook for 1 more minute, until the bottoms are crisp and the filling is cooked through. The pork should be opaque with no pink, and the internal temperature should reach 160°F (71°C) for ground pork.10 Step 10: Whisk together the soy sauce, black vinegar, sugar, ginger and scallion greens for the dipping sauce. Serve the dumplings hot with the sauce and chili oil.getsaucepan.com/r/d0e23071-c6b1-5e02-bbcf-25577a22f401
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