If the filling is wet (i.e., watery) rather than sticky, as is the case with already cooked meat, the filling will pull away from the wrapper during steaming or frying. There are, of course, exceptions to the rule. When the meat is gelatinous, it is possible to mince it after cooking and use it as dumpling filling.

Tasty and juicy filling wrapped with pleasantly chewy skin, Chinese pork dumpling with Napa cabbage is an absolute classic! It’s safe to say that boiled dumplings with pork and Napa cabbage filling are the most popular variety in Northern China where dumplings are a common dinner option.

Soups to Serve with Dumplings

• Vegan Thai Coconut Soup.
• Miến Gà (Vietnamese Clear Noodle Soup)
• Asian Chicken Noodle Soup.
• Egg Drop Soup.
• Simple Vegetable Stir Fry.
• Easy Crunchy Quinoa Cabbage Salad.
• Asian Green Bean Salad.
• Stir-Fried Bok Choy with Soy Sauce and Butter.

To Boil Dumplings:

1. Depending on the number of dumplings you’re cooking, bring a medium to large pot of water to a boil.
2. Drop in the dumplings, and stir immediately so they don’t stick to the bottom of the pot.
3. Bring back to a boil, and boil for 6-8 minutes, depending on their size, until cooked through.

1 Answer. Of course you can make gyoza with raw meat—that would be the traditional method. You can find countless recipes, including raw meat ones, simply by googling “gyoza recipe”.

Too much flour will result in dough that’s too tough and gummy once its cooked, so you’ll want to be light-handed with it and only add more when needed! By freezing the dumplings separately first, you will prevent them from sticking together, making things a lot easier the next time you want to cook them!

And Gyoza wrappers are a white pastry that wraps around the filling. They are made out of wheat flour, salt and oil. The Japanese gyoza wrapper is quite thin compared to the Chinese one and so finding Japanese gyoza wrappers from your local supermarkets can be difficult.

If you don’t have Napa Cabbage or just would like an alternative, you can substitute equal amounts of: Bok choy – Use either baby bok choy or the standard large bok choy. OR – Swap out with green cabbage. This cabbage will take longer to cook.

You’ll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side.

Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes.

Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer. Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.

You can freeze dumplings this way for up to one month. To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes.

Squeeze the cabbage to drain the liquid. Salting the cabbage beforehand avoids soggy dumplings later; if using regular cabbage (or another leafy vegetable with less water content), skip this step.