Helen You has been selling dumplings in Flushing, Queens, for over a decade. And now, thanks to her new cookbook, you can imitate making her wonderful dumpling creations right in the comfort of your own home. Learn the dos and don'ts of the traditional yet finicky dough, and delicious but simple fillings.
Our favorite and one of her classics, these delicious pork and Napa cabbage dumplings are a mixture of fatty and rich ground pork with a good helping of ginger, shredded Napa cabbage and a nontraditional secret ingredient: sherry cooking wine. Pair them with whatever dips and sauces your heart desires.
Dumpling Galaxy's Pork and Cabbage Dumplings
Recipe adapted from Helen You, 'The Dumpling Galaxy Cookbook' (Clarkson Potter)
Yield: 24 dumplings
Prep Time: 30 minutes, plus resting time
Cook Time: 10 minutes
Total Time: 40 minutes, plus resting time
For the Dumpling Wrappers:
2 cups all-purpose flour, plus more for dusting
⅛ teaspoon kosher salt
¾ cup lukewarm water
For the Filling:
1 pound ground pork
½ cup Napa cabbage, core and ribs removed, finely diced
2 tablespoons sherry cooking wine
1 tablespoon grated ginger
2 teaspoons soy sauce
1 teaspoon kosher salt
For Assembling and Serving:
24 dumpling wrappers
Soy sauce, optional for serving
Garlic sauce, optional for serving
Chile sauce, optional for serving
1. Make the dumpling wrappers: In a medium bowl, mix together the flour and salt. Pour in the water and egg white, and stir together. Proceed to fold the flour in toward the center of the bowl until a lumpy dough is formed. Transfer the dough onto a lightly floured surface, shape into a log and knead by pushing your hands and wrists into the log and rolling it forward. Knead the dough until it's smooth to the touch, not tacky, without any cracks or pockets of dry flour. Place the dough back into the bowl and cover with plastic wrap. Let the dough rest for 15 minutes. Knead the dough again about 10 times and let sit for another 15 minutes.
2. While the dough rests, make the filling: In a medium bowl, combine all the filling ingredients, and mix until completely incorporated. Reserve for later.
3. Knead the dough again until it has a satin-smooth consistency, about 10 to 15 times. Form the dough into a log 12 inches in length, and using a bench scraper, divide into 4 equal portions. Form each portion into a 12-inch log, divide each log into 6 portions, making 24 total. Shape each portion into a ball and toss lightly with flour. Cover with a damp towel to prevent the balls from drying out. Working one at a time, gently smash the dough with the palm of your hand so it forms a flat disk, and then using a small, Asian rolling pin, roll out the dough until about 3 to 4 inches in diameter with the edges being half as thick as the center.
4. Fill the pork dumplings: Bring a large pot of water to a boil. Working with 1 dumpling wrapper at a time, place about 1 tablespoon of the pork filling in the center of the wrapper and fold in half. Dip your finger in water and trace the edge of the wrapper so it sticks. Pinch the dumpling at one end and seal all the way to the other while removing any air pockets. Repeat with the remaining dumplings. Boil the dumplings in batches, 7 to 9 minutes at a time. Serve the dumplings on a platter with soy, garlic or chile sauce.
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