Celebrate Chinese New Year with this dumpling recipe from Shuai + Corrie Wang of Short Grain and the soon-to-open Jackrabbit Filly! You can see them during Charleston Wine + Food at Hipster Cocktail Party + Southern Renaissance.
5 cups napa cabbage, finely chopped & lightly salted
1/2 lb ground pork (or ground chicken works)
2 teaspoon minced ginger
1 stalk scallion, finely chopped
1 tablespoon dark Chinese cooking wine or sherry
1/2 teaspoon sesame oil
2 teaspoon lite soy sauce
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1 tablespoon cornstarch
Pinch of white pepper
1 pack “Twine Marquis” brand dumpling wrapper, “Shanghai style” thickness (Leave at room temperature over night the day before you make the dumplings, this will make the wrapping part much easier)
To make the filling, first take the salted cabbage and drain all excess water, make sure you get as much water out as you can or else it’ll make the filling watery. Combine all ingredients in a mixing bowl and mix well, making sure not to over mix. Refrigerate for 30 minutes before making the dumplings.
To make the dumplings, have a small bowl of water to help seal the wrapper. Put one sheet of wrapper in the palm of your hand, and place about 1 tablespoon of filling in the middle. Slightly dampen the edge of half the wrapper, making sure that it is damp but not wet – too much moisture will make a messy dumpling! Fold the wrapper close and press the edges making sure there are no air bubbles in the middle where the filling is, and give it a good pinch. Repeat until all fillings are gone. Pan fry in oil or boil in water until wrappers are translucent, then enjoy!