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Pork and cabbage dumplings, pan-fried and steamed — a cornerstone of the Chinese home table.
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Famous internationally, but also a genuine everyday home dish still hand-made in Chinese households. Eaten as a staple in the north and more as a side dish in the south. Wrapping dumplings together as a family is a common sight on holidays and during Lunar New Year.
Finely chop the cabbage, salt it, let sit for 10 minutes, then squeeze out the liquid well.
Mix the ground pork with the cabbage, minced garlic and ginger, sesame oil, and soy sauce until well combined.
Place filling on each wrapper and pleat closed.
Heat oil in a pan and arrange the dumplings, browning the bottoms.
Add water, cover, and steam-cook.
Once the water evaporates, uncover and crisp the bottoms to finish.