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Pork & Cabbage Dumplings by Liam Lau

Pork & Cabbage Dumplings

This is my recipe for the classic Chinese dumpling that can either be boiled, steamed or pan-fried – my personal favourite is the pan-fried technique because I love the crispy bottom and steamed top!


Ingredients (makes approx. 34 dumplings):
300g minced pork (use one with around 20% fat)
3 leaves from a Chinese cabbage, finely sliced (also known as Chinese leaf)
1 heaping tbsp cornflour
1/8 tsp bicarbonate of soda
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground white pepper
1 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tbsp water
Packet of round dumpling wrappers (defrosted if frozen)


  1. Start off by mixing the Chinese cabbage with a good pinch of salt. Set aside for 10 minutes. After 10 minutes the cabbage should have released some of its liquid. Squeeze it out and discard the liquid.
  2. Add the cabbage to the minced pork, along with all the other ingredients (apart from the dumpling wrappers!). Stir to thoroughly combine the filling – I like to use chopsticks for this
  3. Place a small amount of your filling into the centre of a dumpling wrapper. Using your finger and some water, wet the edge of the wrapper. Fold into desired dumpling shape. Once formed, place on baking tray lined with clingfilm and cover with a slightly damp tea towel
  4. To pan-fry, heat a little vegetable oil in a non-stick pan. Add your dumplings and cook till browned on the bottom. Add about 100ml of water to the pan and immediately put on the lid. Cook till the water has evaporated. Serve with your favourite dipping sauce


For a full video cook-along, head on over to @yummybyliam on Instagram