NOTE: I have found that using bamboo steamer baskets work best for this recipe. If you don't have steamer baskets, you can use a pot of boiling water and boil your dumplings until they are just opaque and the filling inside is cooked through (they should float to the top when completely cooked). Also, make sure to add just a bit of oil to the water to ensure the dumplings don't stick to the bottom of the pan. Gently, using a wooden spoon, stir them after you drop them into the boiling water to ensure they do not stick to the bottom.
In a large bowl, combine the pork, garlic, ginger, green onion, soy sauce, red pepper flakes, and cabbage. Stir until combined.
Place 1 heaping teaspoon of pork filling onto each wonton skin.
Moisten the edges of the wonton skin with water and fold the edges over to form a rectangle shape. Press the edges slightly to seal in the filling. Set the dumplings aside on a lightly floured surface until ready to cook.
Bring a sauté pan filled with water to a boil. The water should be about 2 inches deep.
If using bamboo steamer baskets, line your bamboo steamer with cabbage leaves. (You can also use parchment paper.)
Place the dumplings in the steamer basket, being careful that they don't overlap too much or they will stick together.
Place the steamer basket in the boiling water, being careful that the sides of the basket don't touch the sides of the pan. If they do, it can be a fire hazard. To err on the side of caution, stay close-by your steamer basket during this step.
Cover the bamboo basket and steam the dumplings for about 10 minutes.
Serve immediately. I served mine with soy sauce sprinkled with red pepper flakes (I like a little kick).
I am such a fan of dumplings. There’s just something about those small pockets full of delicious meats and vegetables bursting with intense flavor. I love that they are bite size and are consumed after being dipped in a sauce. Now dipping sauce… that’s another thing I could go on and on about. And I suppose if I’m being really honest, I just love tapas in general. The small bites of deliciousness allowing someone to try a little bit of everything. Could there be anything more perfect?!?
The best thing about these dumplings is that they can be made as a main course, side dish or appetizer. And they’re surprisingly filling and generally healthy.
My family and I like to have a dumpling assembly party every once in a while, making enough filling to fill 2 wonton packages worth of dumplings. We then freeze them to steam later when the mood arises. The best way I’ve found to do this is by placing about 6-8 on a plate at a time, freezing the plate for about 10 minutes and then transferring those 6-8 to a large ziplock, freezer safe bag. We continue this process adding the frozen plateful to the existing ziplock bag until it is full. Then, we grab another bag.
When it’s time to thaw the dumplings for steaming, I get the bamboo steamer baskets ready and thaw the dumplings directly in the baskets. I’ve attempted to thaw the dumplings on a plate in the past and ended up with dumplings sticking to the plate, tearing the wonton skins and creating a general mess.
For a side dish we typically will steam some white jasmine rice or brown rice or simply add a side salad. Simple and delicious!