Every dumpling family has a version of this one. Mine came from a grandmother who never wrote anything down — she measured in handfuls and "until it feels right." This is that recipe, translated into amounts you can actually follow. It makes about 40 dumplings.
The filling
- 1 lb (450 g) ground pork (not too lean — a little fat keeps it juicy)
- 3 cups napa cabbage, finely chopped
- 3 scallions, thinly sliced
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp soy sauce · 1 tbsp toasted sesame oil
- 1 tsp sugar · ½ tsp white pepper · 1 tsp salt (for the cabbage)
Step 1: the cabbage trick (don't skip it)
Toss the chopped cabbage with 1 tsp salt and let it sit 10–15 minutes, then squeeze out the water with your hands or a clean towel. Skipping this is the number-one reason fillings turn watery — and a watery filling is the number-one reason dumplings burst in the pot.
Step 2: mix the filling
Combine everything and stir in ONE direction for a minute or two until it turns sticky and slightly paste-like. That texture is what holds together when cooked.
Step 3: fill and seal
Place a spoonful of filling in the center of each wrapper, wet the rim, fold, and seal — pressing the air out as you close it. This is the make-or-break step: an uneven seal leaks. For a big batch, a dumpling stamp crimps the whole edge in one press, so every dumpling seals the same (here's why the seal matters →).
Step 4: cook them
Boiled: drop into boiling water, stir gently, and when they float add a cup of cold water; repeat once. They're done about a minute after the second float.
Potstickers: fry flat-side down in oil until golden, add ¼ cup water, cover, and steam until the water's gone and the bottoms are crisp.
Grandma's tips
- Cook one dumpling first and taste — adjust the salt before you seal the whole batch.
- Freeze them raw on a tray, then bag them. Cook straight from frozen, just add a minute.
Frequently asked questions
Why is my dumpling filling watery?
Usually the cabbage. Salt it and squeeze out the water first.
Can I use store-bought wrappers?
Yes — round wrappers work perfectly with this filling.