I decided to try my hands in making dumplings after reading, “Crying in H Mart,” in the New Yorker. I too wanted my son to remember making dumplings with me; so I invited some friends over, and we made them with our kids.
Having only made dumplings twice before at other people’s houses, this time I bought all the ingredients and made the filling myself and I couldn’t believe how easy it was. So decided to start making dumplings more often.
Recently my friend and I ate at Nature Pagoda and we both loved the cabbage dumplings. It seemed like an easy filling to start with. I couldn’t remember if they had meat in them, but figured since its my first dumpling recipe I should keep it as simple as possible. I will obviously add more as I go along.
The process of making these dumplings is incredibly easy, but the process of cooking them a little more detailed if you want the skin to be crispy.
- Dumpling Wrappers. (I choose green ones because the were vegetables, but you can buy whatever kind)
- White Pepper.
- 1 cup of chopped cabbage makes 12 dumplings.
- Each dumpling takes two wrappers.
- Wash, rinse and dry the cabbage then chop them up into small pieces.
- Mix with salt and white pepper.
- Place a dumpling wrapping on a flat surface (I found the wrapper a little dry so kept the chopping board a little wet, but I don’t think its necessary.)
- Put about a little more than a tablespoon of cabbage on the middle of the wrapper (See photo below).
- Wet the skin around the edges.
- Place the second skin over.
- Press the wet edges together. Make sure they are closed properly.
- Heat pan at medium-high heat. Add oil.
- Use spatular to move the dumplings to the pan.
- Fry dumplings 30 seconds on both sides to give them a little structure.
- Add a quarter cup of water into a 10 inch pan (less if the pan is smaller) watch out for the steam and oil.
- Cover the pan.
- Lower heat to medium.
- Cook for about two minutes.
- The water should have evaporated and the skin a little brown.
- Flip the dumplings.
- Put water another quarter cup of water in.
- Cover again.
- Wait another 2 minutes.
- Lift the cover.
- Lower the flame a little.
- Fry each side of the dumplings for a minute each. Move them a little, to stop them from sticking to the pan.
- When you’re finished, put them on some dry paper towels to soak out the excess oil.
The skin should be crispy and fragrant and the cabbage soft and cooked through.
My score 8/10
My son’s score 2/10
(He doesn’t like cabbage, and was disappointed it didn’t have any meat in them. I will make a different recipes for him soon.)