Pork & Cabbage Water Dumplings

We got some great Chinese, or garlic, chives in our CSA last week, and I know they’re used in many dumpling recipes, so I decided that would be the new dish for this week.

Week: 29 of 52

Cookbook: Asian Dumplings by Andrea Nguyen

I made the dumpling dough – just flour and hot water – in my new food processor (thanks, Mom & Dad), then kneaded it and placed the dough ball in a plastic bag to rest at room temperature.

Once the dough rested, I rolled it out into cylinders, sliced it, and used a tortilla press to make the dumpling wrappers.

Meanwhile, I made the filling.  I mixed ground pork, chopped cabbage, fresh ginger, and chopped Chinese chives.  To that mixture, I added salt, pepper, chicken stock, soy sauce, Shaoxing wine, canola oil, and sesame oil.

Then came the fun part – actually making the dumplings!

Once the dumplings were formed, I cooked them in simmering water and then served them as part of a meal with rice, stir-fried Chinese chives, and cucumber salad.  For the dumplings, I made Nguyen’s tangy soy dipping sauce with soy, Chingkiang vinegar, chili oil, and ginger.


  • Flour
  • Water
  • Ground pork
  • Ginger
  • Cabbage
  • Chinese Chives
  • Salt
  • Pepper
  • Chicken Stock
  • Soy Sauce
  • Shaoxing Wine
  • Canola Oil
  • Sesame Oil
  • Chile Oil
  • Chingkiang Vinegar

One response to “Pork & Cabbage Water Dumplings

  1. Yum! They look great Lauren! If you have extra chives you could make an egg and chive dish or stir fry them with five spice tofu–found a picture online here: http://farm5.static.flickr.com/4024/4345643218_e1276fa038_o.jpg

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