Active Time:

2 hrs 40 mins

Total Time:

3 hrs 50 mins

Yield:

8 to 10 servings

Plump and tender dumplings symbolize longevity and wealth. As part of her Lunar New Year spread, Lucky Chow producer Danielle Chang fills hers with a fragrant and flavorful blend of garlic, ginger, scallions, and Chinese chives bound with juicy ground pork.

Frequently asked questions

What is Chinese dumpling dough made of?

Made from just all-purpose flour, water, and a touch of salt, the dough for these dumplings couldn't be any simpler to prepare. It comes together in about 10 minutes, but do allow an hour or two for the dough to rest after it's mixed. If you prefer, store-bought wonton wrappers may be substituted for freshly made dough.

How do you steam dumplings at home?

This recipe makes a lot of dumplings, so you'll want to employ two stackable bamboo steamer baskets, set inside a wide pot or wok filled with an inch of water. The dumplings will need to steam in two batches for five to 10 minutes each, until the wrappers are glossy and slightly transparent.

Notes from the Food & Wine Test Kitchen

Gently steaming the dumplings in bamboo baskets lined with cabbage leaves helps them keep their pleated shape without tearing and renders the filling juicy and the wrappers supple. For an extra dash of color and heat, drizzle with hot chile oil and sprinkle with pungent Chinese chives before serving them with dipping sauce.

Make ahead

The filling can be made a day in advance and stored in an airtight container in the refrigerator.

Ingredients

Wrappers

2 cups all-purpose flour (about 8 1/2 ounces), plus more for dusting
1/8 teaspoon kosher salt
1/2 cup plus 1 tablespoon boiling water
Cornstarch, for dusting

Filling

6 ounces napa cabbage, coarsely chopped (about 3 cups), plus whole cabbage leaves for lining steamer baskets
6 ounces ground pork
6 tablespoons scallions, finely chopped
6 tablespoons chopped fresh Chinese chives or garlic chives, plus more for garnish
2 tablespoons soy sauce
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon fresh ginger, peeled and grated
3/4 teaspoon toasted sesame oil

Dipping Sauce

1/2 cup soy sauce
1/4 cup rice vinegar
2 teaspoons thinly sliced scallions, white parts only
1 teaspoon black pepper
1/2 teaspoon toasted sesame seeds

Additional Ingredient

Chile oil (optional)

Directions

Make the wrappers

Stir together flour and salt in a large heatproof bowl. While stirring constantly with a fork or chopsticks, pour boiling water into flour mixture until shaggy pieces of dough form. Knead in bowl until flour absorbs all water, about 2 minutes. Continue kneading until smooth, about 3 minutes. Shape into a ball and cover with a damp cloth. Let rest at room temperature at least 1 hour or up to 2 hours.

Meanwhile, make the filling

Pulse chopped cabbage in a food processor until finely chopped, four to six pulses. Transfer cabbage to a clean kitchen towel and squeeze firmly over sink to remove any excess liquid. Transfer cabbage to a medium bowl; stir in pork, scallions, chives, soy sauce, garlic, ginger, and sesame oil until well combined. Chill, covered, until ready to use.

Prepare the dumplings

Lightly dust two baking sheets with cornstarch; set aside. Divide wrapper dough evenly into four portions. Place one dough portion on a clean work surface; cover remaining portions with a damp cloth. Knead dough portion until smooth, about 15 seconds, if needed. Roll dough portion into a 10-inch-long rope (about 3/4-inch thick). Cut rope crosswise into 10 (1-inch-long) pieces (about 1/4 ounce each). Cover dough pieces with a damp paper towel. Working with one dough piece at a time, roll into a ball with your hands. Place rolled dough ball on work surface and, using the bottom of a measuring cup, push down to flatten into a circle. Lightly dust both sides of dough circle with flour; using a dowel rolling pin, roll into a 3 1/2-inch circle. (If desired, you can trim using a 3 1/2-inch round cookie cutter.) Repeat process with remaining nine dough pieces, stacking and covering wrappers.
Working with one dumpling wrapper at a time, spoon 2 teaspoons filling into center of wrapper and spread slightly. Holding the wrapper flat in your hand, lightly wet edges of wrapper with water using your fingertip; fold in half to form a half-moon, pressing out the air as you seal the dumpling. Cradling the dumpling in one hand, use the thumb and index finger of your opposite hand to fold and pinch the sealed edge, forming pleats along the length of the dumpling. Transfer sealed dumpling to prepared baking sheet; cover with a slightly damp paper towel. Repeat process with remaining dough and filling to yield 40 dumplings.
Prepare a wide pot or wok for a bamboo steamer and add 1 inch of water. Bring to a boil over high, making sure water doesn't touch bottom of steamer. Line bottoms of two stackable bamboo steamer baskets with cabbage leaves. Arrange 10 dumplings in a single layer in each steamer basket. Stack and cover steamer; place in prepared pot. Reduce heat to medium-high and steam dumplings until wrappers are glossy and slightly translucent, 5 to 10 minutes. Repeat steaming process with remaining 20 dumplings.

While dumplings steam, make the dipping sauce

Stir together soy sauce, vinegar, scallions, black pepper, and sesame seeds in a small bowl. Serve dumplings hot with sauce, garnished with Chinese chives and, if desired, chile oil.