Dumpling Making at Norbella
June 14, 2016
Norbella’s Senior Paid Search Specialist Josh Chang and his mom showed the Norbella office how to make the perfect dumpling! Below is the recipe to make the dumplings yourself.
Recipe makes about 50 dumplings.
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 teaspoon grated fresh ginger
1/4 cup minced Chinese chives or green onions (white and green parts)
2/3 pound ground pork
1/8 teaspoon ground white pepper (or freshly ground black pepper)
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons sesame oil
1 package frozen round dumpling skins
1. To make the filling, cut the cabbage until it is finely minced. Put the minced cabbage in a large bowl and sprinkle with salt. Let cabbage sit for 10 minutes. After letting cabbage sit, add the ginger, pork, pepper, soy sauce, rice wine and sesame oil. Mix the ingredients well, in a food processor if possible. Set aside.
2. Dumpling wrapping: Prep a bowl of water and place nearby. Take one dumpling skin, spoon approximately 1 tablespoon of the pork mixture onto the middle of the skin. Dip one finger into the water and “paint” the edges of the dumpling wrapper. Bring up the bottom side of the wrapper, fold up and press to the shape you like. After folding, “paint” the top edge with the water again and pinch to create folds (this helps prevent the dumpling from opening up while cooking).
4 When all dumplings are assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours. To cook, half-fill a large pot with water and bring to a boil. When the water is boiling, gently slide in the desired number of dumplings. When water returns to a boil after adding the dumplings, turn heat to a simmer and gently cook for 6-8 more minutes. Remove with a slotted spoon and repeat with remaining dumplings if desired. Serve with hot chili sauce or sesame oil (or both) mixed with soy sauce. Any leftover uncooked dumplings can be frozen and cooked later (same cooking directions).