Vegetable and Pork Dumplings from Din Tai Fung feature a delicate blend of ground pork, finely chopped vegetables, and aromatic seasonings, all encased in a thin, translucent dough that steams to tender perfection, delivering a savory and juicy bite with every mouthful.
Equipments
- Mixing bowl
- Knife
- Cutting board
- Spoon
- Rolling pin
- Dumpling wrapper cutter or round cookie cutter
- Small bowl (for water)
- Steamer basket
- Parchment paper or cabbage leaves (for lining steamer)
- Wok or pot (for steaming)
- Measuring spoons
- Plate (for serving)
Ingredients
- 8 oz (225g) ground pork
- 1 cup napa cabbage, finely chopped
- 1/2 cup bok choy, finely chopped
- 1/4 cup scallions, finely chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 30 round dumpling wrappers
- Cornstarch (for dusting)
- Water (for sealing wrappers)
Ground pork should be fresh and finely minced to ensure a tender filling, while napa cabbage and bok choy must be thoroughly chopped and lightly drained to prevent excess moisture that can make the dumplings soggy. Using Shaoxing wine adds an authentic flavor that complements the soy sauce and sesame oil, enhancing the savory profile of your dumplings. Cornstarch is crucial for dusting the surface when rolling wrappers to prevent sticking, and water helps seal the edges securely for perfect steaming. Make sure to handle the dumpling wrappers gently to avoid tearing, preserving their thin, translucent quality after cooking. These tips will help you recreate the savory and juicy Vegetable and Pork Dumplings from Din Tai Fung copycat menu with great accuracy.
Instructions
- Prepare all ingredients: finely chop the napa cabbage, bok choy, scallions, mince the garlic and ginger.
- Place the ground pork in a mixing bowl.
- Add chopped napa cabbage, bok choy, scallions, ginger, garlic to the pork.
- Add soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt to the bowl.
- Mix the filling thoroughly with a spoon until well combined.
- Dust your work surface and rolling pin with cornstarch.
- If using homemade dough, roll out and cut into 3-inch rounds using a dumpling wrapper cutter or round cookie cutter. If using store-bought wrappers, skip this step.
- Place a dumpling wrapper in your palm.
- Add about 1 tablespoon of filling to the center of the wrapper.
- Dip your finger in water and moisten the edge of the wrapper.
- Fold the wrapper over the filling to create a half-moon shape.
- Pleat and press the edges together to seal the dumpling tightly.
- Repeat with remaining wrappers and filling.
- Line a steamer basket with parchment paper or cabbage leaves.
- Arrange dumplings in the basket, leaving space between each.
- Fill a wok or pot with water and bring to a boil.
- Set the steamer basket over the boiling water.
- Cover and steam dumplings for 8–10 minutes, or until fully cooked.
- Remove dumplings and place on a serving plate.
- Serve immediately.
Substitution
Vegetable and Pork Dumplings from Din Tai Fung copycat menu blend ground pork with napa cabbage, bok choy, and scallions for authentic flavor and texture. If ground pork is unavailable, ground chicken or turkey can be used as a leaner alternative without sacrificing juiciness. Napa cabbage can be substituted with finely chopped spinach or kale to maintain a similar leafy crunch. When sealing the dumplings, dipping your finger in water before pressing the edges ensures a tight seal and prevents filling from leaking during steaming. Using parchment paper or cabbage leaves in the steamer basket prevents sticking and allows for easy removal of delicate dumplings.
Tips
Ensure the napa cabbage and bok choy are finely chopped and lightly salted beforehand to remove excess moisture, which prevents soggy dumplings. Use cornstarch to dust your surface when rolling out dough or handling wrappers to avoid sticking, making folding easier. When sealing dumplings, moisten the edges with water, and press firmly to prevent openings during steaming, preserving the juicy filling inside. Steaming for 8-10 minutes is essential--your dumplings should be tender but fully cooked, delivering that signature burst of savory flavor in each bite.
Nutritions
Vegetable and Pork Dumplings from Din Tai Fung provide a balanced source of protein from 8 oz (225g) of ground pork, combined with fiber and vitamins from 1 cup napa cabbage, 1/2 cup bok choy, and 1/4 cup scallions. The use of aromatics like ginger and garlic enhances flavor while offering antioxidants. Each dumpling wrapper is typically made from simple dough, contributing carbohydrates for energy, and the steaming method retains most nutrients without added fat. You can enjoy a savory, nutritious bite that supports muscle maintenance and digestive health.
Storage
Store your vegetable and pork dumplings uncooked by placing them on a baking sheet lined with parchment paper, ensuring they don't touch each other to prevent sticking, and freeze them for up to 3 months. Once frozen, transfer the dumplings to an airtight container or resealable plastic bag to maintain freshness. When ready to eat, steam the frozen dumplings directly without thawing to preserve their texture and flavor.
Variation or Alternatives
You can swap the pork with ground chicken or shrimp for a lighter protein option that complements the delicate vegetables. Adding finely chopped shiitake mushrooms or water chestnuts to the filling introduces extra texture and depth of flavor. Using homemade dumpling wrappers instead of store-bought allows you to control thickness and chewiness, ensuring a perfect, tender bite. For an alternative cooking method, try pan-frying the dumplings before steaming to achieve a crispy bottom and soft steamed top.
Allergies
These Vegetable and Pork Dumplings from Din Tai Fung contain soy sauce and sesame oil, which are common allergens that may cause reactions in sensitive individuals. The pork and garlic could also trigger allergies or intolerances for some people. You should check all ingredients carefully if you have known food allergies, especially to soy, sesame, or pork products.
Why this recipe?
Din Tai Fung's Vegetable and Pork Dumplings are celebrated for their delicate, perfectly thin wrappers that encase a flavorful blend of fresh pork and crisp vegetables, delivering a balanced taste and satisfying texture. The restaurant's commitment to quality ingredients and precise steaming techniques results in juicy, aromatic dumplings that offer an authentic Chinese culinary experience. You'll find recreating this dish at home rewarding, as it enhances your cooking skills while allowing you to customize flavors and enjoy a warm, homemade treat. Attempting a copycat recipe captures the essence of Din Tai Fung's craftsmanship and adds value to your personal cooking repertoire.