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Dinner recipe · from the recipe book

Pork Shoulder, Cabbage and Ginger Boiled Dumplings

Juicy hand-minced pork shoulder with sweet salted cabbage, plenty of fresh ginger and a whisper of sesame, wrapped in chewy homemade dough and dunked in a bright chili-lime dip.

Pork Shoulder, Cabbage and Ginger Boiled Dumplings

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ⅔ cup165 gWaterjust off the boil
  • 1 lb450 gPork shoulder (Boston butt), trimmedfinely hand-minced
  • 4¼ cups shredded300 gGreen cabbagefinely chopped
  • ¾ tsp4 gSaltdivided
  • ¼ cup grated25 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced, divided
  • 3 medium45 gGreen onionsthinly sliced
  • 3 tbsp40 gLow-sodium soy saucedivided
  • 2¼ tsp10 gToasted sesame oil
  • ½ tsp1 gBlack pepper
  • 1 lime, juiced44 gLime juice
  • 1⅛ tsp2 gCrushed red pepper
  • 1½ tsp10 gHoney
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Make the dough: put the flour in a bowl, pour in the hot water while stirring with chopsticks until shaggy, then knead 5 minutes until smooth. Cover and rest 30 minutes at room temperature.
  2. Meanwhile, toss the cabbage with half the salt and let it sit 15 minutes, then squeeze out as much liquid as you can.
  3. Make the filling: in a bowl, mix the pork shoulder, squeezed cabbage, ginger, two-thirds of the garlic, the green onion, half the soy sauce, the sesame oil, the black pepper and the remaining half of the salt. Stir in one direction until sticky.
  4. Make the chili-lime dip: stir together the lime juice, the remaining half of the soy sauce, the remaining third of the garlic, the red pepper flakes and the honey. Set aside.
  5. Roll the rested dough into a log, cut into 32 pieces and roll each into a thin 3½-inch round, keeping the rest covered.
  6. Spoon about 1 tablespoon of filling onto each wrapper, fold in half and pinch and pleat the edges to seal.
  7. Bring a large pot of water to a boil. Add half the dumplings, stir gently, and cook 6 to 7 minutes until they float and the filling reaches 160°F (71°C). Lift out and repeat with the remaining half.
  8. Sprinkle the dumplings with the cilantro and serve hot with the chili-lime dip.

Food safety: Cook beef and pork steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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