A MEAL YOU CAN MAKE
Pork and cabbage dumplings
Learn a simple half-moon fold, then gently boil filled dumplings.
About 60 minutes · 2 servings · Hob · large deep pan · slotted spoon · food probe · bowl · knife and board
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 250g Pork mince
- 180g Cabbage, finely chopped
- 24 whole Dumpling wrappers, round, chilled
- 15g Soy sauce
- 10g Ginger, grated
- 25g Spring onion, finely chopped
- 5ml Sesame oil
- 2g Salt
- 2000ml Water
Allergens: Wheat/gluten, soya and sesame; wrappers may contain egg. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~598 kcal · 39g protein · 74g carbohydrate · 18g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Mix chopped cabbage with salt and leave 5 minutes, then squeeze out its water in a clean towel. Mix cabbage, pork, soy sauce, ginger, spring onion and sesame oil. Keep wrappers covered with a clean damp cloth. Wash hands after raw pork.
Get everything ready
Place a small teaspoon of filling in each wrapper. Wet the edge with clean water, fold into a half-moon and press firmly shut with no gaps. Use all filling across the wrappers without overfilling; keep finished dumplings on a lightly damp plate. Four portions need extra folding time.
Boil the first batch
Bring water to a steady boil. Lower in half the dumplings and stir gently so they do not stick. Simmer 8–10 minutes, following wrapper instructions if longer. Check a largest dumpling's centre with a probe; floating alone is not enough. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Cook the remaining dumplings
Lift the cooked batch into warm bowls with a slotted spoon. Cook the remaining dumplings in the same simmering water; do not crowd the pan. Four portions require extra batches and time. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.
Check and serve
Confirm all filling is cooked through before serving. Eat each batch promptly. Keep raw filling utensils away from the cooked dumplings.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 33 min · Cooking: about 22 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
Northern Chinese-inspired · bought-wrapper adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.