Go Back

Dumplings with Juicy Umami Filling

These dumplings with juicy umami filling feature a delightful blend of ground pork, crisp napa cabbage, and aromatic seasonings, all wrapped in a delicate dough for a perfect bite every time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian, Comfort Food
Calories: 275
Ingredients Method Notes

Ingredients
  

Dumpling Filling
  • 1 tsp white peppercorns Freshly ground is best.
  • 4 cloves garlic Fresh minced or finely chopped enhances flavor.
  • 2 tablespoons chopped ginger Zesty kick complements the meat.
  • 250 g napa cabbage Fresh, crisp leaves for freshness.
  • 1/2 tsp table salt To season the filling.
  • 1 lb ground pork Preferably not lean for juiciness.
  • 1 tsp toasted sesame oil Adds depth and nutty flavor.
  • 1 1/2 Tbsp soy sauce Rich umami flavor; use low sodium if desired.
  • 1 1/2 tsp dashi powder Optional for extra umami flavor.
  • 2 tsp sugar Balances savory elements.
  • 1 Tbsp tapioca starch or cornstarch For binding.
  • 1/2 cup chopped garlic chives or green onions Adds freshness and mild onion taste.
  • 1 package dumpling wrappers Store-bought is convenient; look for thin, round wrappers.
Dipping Sauce
  • 2 tsp rice vinegar For acidity and brightness.
  • 2 tsp soy sauce To complement the dumplings.
  • 1 pinch sugar Optional for sweetness.
  • 1 drizzle rayu or chili oil Optional for a spicy kick.

Method
 

Preparation
  1. Prep the Napa Cabbage: Start by separating the white and green parts of the napa cabbage leaves. Finely dice the white stems and finely chop the green leaves, keeping them separate for later.
  2. Make the Garlic Ginger Paste: In a mortar and pestle (or food processor), pound the white peppercorns until fine. Add the garlic and ginger; pound into a fine paste.
  3. Sauté the Aromatics: In a wok or large skillet over medium heat, add a tablespoon of oil and the garlic-ginger paste. Sauté for about 2 minutes until fragrant.
  4. Cook the Napa Cabbage Stems: Add the chopped napa cabbage stems to the skillet, sprinkle with 1/4 tsp salt, and cook until soft and translucent for about 4-5 minutes.
  5. Add the Cabbage Leaves: Toss in the chopped leaves and cook for another 2-3 minutes until wilted. Remove from heat and let cool.
Mixing and Wrapping
  1. Mix the Filling: In a large bowl, combine ground pork, remaining salt, soy sauce, dashi powder (if using), sesame oil, tapioca starch, and sugar. Knead until smooth.
  2. Add the Cooled Vegetables: Gently mix in the cooled cabbage and garlic chives.
  3. Taste Test: Cook a small spoonful in the microwave for a minute and taste. Adjust seasoning if necessary.
  4. Wrap the Dumplings: Using about 1 1/2 tablespoons of filling, wrap the dumplings by sealing the edges. Freeze them on a baking sheet if not cooking immediately.
  5. Prepare the Dipping Sauce: Mix rice vinegar and soy sauce with optional sugar and chili oil. Set aside.
Cooking
  1. Cook the Dumplings: Heat a nonstick skillet over medium heat, adding a bit of oil. Arrange the dumplings in the pan.
  2. Sear the Dumplings: Fry for about 3-5 minutes until the bottoms turn golden brown.
  3. Steam for Perfection: Add 1/4 cup water to the pan, cover, and steam for about 3-5 minutes until cooked through.
  4. Serve & Enjoy: Plate the dumplings crispy side up and serve with the prepared dipping sauce.

Notes

Dumplings can be stored uncooked in the freezer for up to 2 months. Prepare the filling a day ahead for convenience. Adjust seasoning as per your taste and explore various fillings and sauces.