Tried pork and chive vs pork and cabbage for my batch last Sunday

I usually go with pork and chive but decided to try pork and cabbage this time for 50 dumplings. The cabbage gave them a crunchier texture but they came out way wetter and harder to seal. Which filling do you guys prefer for a standard potsticker?

3 comments

3 Comments

noahmartin1mo ago

@pat_fisher24's tip about salting and squeezing is a lifesaver, honestly I learned that the hard way after my first cabbage batch turned into a watery mess. I still mess up the seal sometimes though, probably just need more practice instead of blaming the cabbage. But yeah chive's the safe choice for when you're too lazy to deal with all that extra prep work.

black.jake1mo ago

Have you ever had a dumpling rebellion in your steamer basket... I once made a batch of pork and cabbage that turned so wet they basically became soup dumplings without permission. The cabbage gave up all its water mid-steam and my potstickers turned into sad little leaking balloons. I kept trying to seal them but they just gave me this watery look like "we weren't meant for this." Now I stick with chive because at least my dumplings stay closed and don't stage a mutiny on my stovetop.

pat_fisher241mo ago

Read somewhere that salting and squeezing the cabbage first keeps dumplings from turning into soup balloons. @black.jake sounds like that's your missing step, chive is a safe bet but with a little work cabbage can behave itself.