Mini Cabbage Pork Dumplings
Officially known as “Jade Dumplings” or as I like to call them “Baby Cabbage Dumplings”. There’s never a day where I’m not craving dumplings, and pork is arguably the most flavorful type to order, so why not learn how to make them at home?
The dumpling dough is only 2 ingredients — flour and water. We’re making one regular batch and one dyed with spinach to turn the dough green.
Mini Cabbage Pork Dumplings
These pork dumplings, wrapped in green and white dough that resembles little cabbages, are packed with protein and vibrant vegetables, and can be made ahead and frozen for meal prep or steamed right away.
Ingredients
For the Pork Filling:
- 1 lb ground pork
- 1 head of nappa cabbage finely chopped
- 1 bundle of scallion onions finely chopped
- 1 tbsp minced garlic
- 1 large carrot grated
- 1 knob of ginger grated (or 1 tbsp)
- 2 tsp white pepper
- 1 tsp kosher salt
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp shaoxing wine
For the green dumpling dough:
- 1 cup all purpose flour
- ¼ cup spinach
- 6 tbsp water
For the white dumpling dough:
- 1 cup all purpose flour
- ½ tsp kosher salt
- 6 tbsp water
Instructions
For the pork filling:
- In a large bowl, combine all ingredients and mix until thoroughly combined
For the green dough:
- Blend the spinach and water together, and strain into a bowl of 1 cup of flour. Stir until a shaggy dough forms, transfer to a clean space and knead with your hands until smooth dough forms. Wrap in plastic wrap and let sit for 10 mins
For the white dough:
- Combine flour, salt and water and mix until shaggy dough forms, transfer to a lightly floured surface and knead, wrapping in plastic wrap and letting it sit for 10 mins
To assemble:
- Form the white dough into a rolled log about 10" long. Roll the green dough out separately, about ¼" thick into a rectangle. Wrap the white log in the green dough, pinching the ends and sealing the seams. Cut the log into about 1" slices – you will have a green wrapped disc with a white center
- Roll out each cut dough piece as thin as you can. Place about 1+ tbsp of packed pork filling onto one side of the dough. Fold the dough over the pork and pinch to seal. Squeeze both sides of the dumpling gently with your thumbs to push the filling into more of an oval shape to resemble a head of cabbage. Pinch the green sides with your thumbs upward, forming leaves.
- To cook: Oil a hot pan over medium heat and add dumplings. Add ¼ cup of water and place the lid on the pan to steam for 8-10 mins, until internal temp reaches 165℉
