Bicolored Pork & Cabbage Dumplings

• Rest_dough white dough for at least 30 mins
• Rest_dough orange dough for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• 150 g all-purpose flour
• 2 g salt
• 80 g boiled water
• 5 g Gochugaru (Korean chili powder)
• 85 g boiled water
• 500 g ground pork (250 g 75% lean, 250 g 90% lean)
• 6 g minced ginger
• 6 g sugar
• 2 g white pepper
• 25 g soy sauce
• 45 g chopped green onion
• 10 g sesame oil
• 75 g chicken broth
• 455 g chopped Napa cabbage
• 10 g salt (for cabbage preparation)

1. 1In a clear glass bowl, combine 150g all-purpose flour and 2g salt, then pour in 80g boiled water and mix until a shaggy dough forms, then knead until smooth and elastic.
2. 2Place the white dough in a ceramic pot and cover to rest.
3. 3In a separate clear glass bowl, combine 150g all-purpose flour, 2g salt, and 5g Gochugaru, mix well, then pour in 85g boiled water and mix until shaggy.
4. 4Knead the orange dough until smooth and elastic, then place it in a separate ceramic pot and cover to rest.
5. 5Chop 455g Napa cabbage into small pieces, place in a large glass bowl, and sprinkle with 10g salt and mix thoroughly to draw out moisture.
6. 6Squeeze handfuls of the salted cabbage firmly to remove excess water, then set aside the squeezed cabbage in a separate bowl.
7. 7In another large glass bowl, combine 250g of 75% lean ground pork and 250g of 90% lean ground pork and mix slightly.
8. 8Add 6g minced ginger, 2g salt, 6g sugar, 2g white pepper, 25g soy sauce, 45g chopped green onion, 10g sesame oil, and 75g chicken broth to the ground pork, and mix vigorously until thoroughly combined.
9. 9Add the squeezed Napa cabbage to the seasoned pork mixture and mix with chopsticks until the cabbage is evenly incorporated.
10. 10Roll out one rested dough into a long cylinder on a floured surface, then cut it into small, even portions; repeat for the other dough.
11. 11Flatten a dough portion, roll it thinly into an oval, cut a perfect circle with a round cutter, then cut the circular wrapper in half; repeat for the other dough color.
12. 12Create bicolored wrappers by placing one white half-circle and one orange half-circle side-by-side, lightly wetting one straight edge, and pressing the other half-circle onto the wet edge to form a seamless bicolored circular wrapper.
13. 13Hold a bicolored wrapper in one hand, place a spoonful of the filling into the center, then fold the wrapper over the filling and carefully pleat and seal the edges to form a boat-like shape.
14. 14Arrange the assembled dumplings on small squares of parchment paper inside a bamboo steamer basket.
15. 15Place the steamer basket over simmering water, cover with the lid, and steam until the dumplings are cooked through and tender.

These instructions are our analysis of the original video. Watch on YouTube →