Pork and Cabbage Dumplings (白菜猪肉饺)

Instructions

1. 1Make the dough: mix flour with about 200 ml cold water, knead 5 minutes into a smooth ball, cover and rest 30 minutes.

   和面醒面

   🔍 Look for 醒面 30 分钟 · 30 minutes rest

   Visual: 面团光滑有弹性；按压回弹Dough is smooth and elastic; it springs back when pressed

   You know it's right when: 表面光滑无裂纹Surface is smooth, no cracks

2. 2Salt the cabbage: chop fine, toss with 1 tsp salt, rest 15 minutes. Then squeeze firmly in handfuls until nearly dry.

   白菜杀水

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 渗出淡绿色的水；白菜体积明显缩小A pool of pale green water collects; cabbage reduces in volume

   You know it's right when: 用力挤一把，几乎不出水Squeezed handfuls release almost no liquid

3. 3Make the filling: combine pork, cabbage, ginger, scallions, soy, Shaoxing, white pepper, and sesame oil. Stir in one direction until the filling feels tacky and holds together — about 2 minutes.

   顺一方向搅馅

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 馅料均匀微黏；没有分离的汁水Filling is uniform and slightly sticky; no separated liquid

   You know it's right when: 舀一勺能保持形状不散A spoonful holds its shape when scooped

4. 4Roll the dough into a log, cut into 12 g pieces, flatten, and roll into thin round wrappers (about 8 cm).

   擀皮

   🔍 Look for

   Visual: 饺子皮均匀，边缘比中心薄Wrappers are even, edges thinner than the center

   You know it's right when: 透过边缘能隐约看到手You can see your hand faintly through the edge

5. 5Fill and pleat: place a heaping teaspoon of filling in the center, fold into a half-moon, and pleat the edge closed. Press out air pockets.

   包饺子

   🔍 Look for

   Visual: 饺子饱满、封口严实、能立住Dumplings are plump, tightly sealed, standing upright

   You know it's right when: 轻捏封口不松开Seam holds firm when squeezed

6. 6Boil: bring a large pot of water to a rolling boil. Add dumplings in batches, stir gently once. When they float, add 1/2 cup cold water; boil again; repeat once more. Drain.

   三开三点

   🔍 Look for High heat 总共 8-10 分钟 · 8-10 minutes total

   Visual: 饺子浮起，皮半透明微微鼓起Dumplings float and look slightly translucent, skin puffed

   You know it's right when: 按压一个——完全回弹Press one — it springs back fully

7. 7Serve immediately with black vinegar (and chili oil, if you like). The filling should be juicy — 'soup' inside is the sign of a good dumpling.

   蘸醋开吃

   🔍 Look for

   Visual: 咬开的饺子涌出一小口汤汁Bitten dumpling releases a small burst of juice

   You know it's right when: 汤汁滚烫咸鲜，不油腻Juice is hot and savory, not greasy