Again, looks like pierogi! I cannot help myself! I struggle with the proper shape of my dumplings. I promise the taste differs from dumpling to dumpling. Well, kind of…


Makes 45 large dumplings


3 cups of finely chopped cabbage

1 teaspoon salt

1.5 pounds ground pork

6 scalions, sliced

1-inch ginger, grated

7 garlic cloves, minced

3 tablespoons reduced-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon black pepper

½ recipe pierogi dough

2 cups of chicken stock


Place cabbage in a large colander and sprinkle it with 1 teaspoon salt and let it stand for about 30 minutes. With your hands squeeze out any water. In a large bowl, mix the cabbage, the meat, scallions, ginger, garlic, soy sauce, sesame oil, and black pepper.

Divide the dough into thirds. Roll out one portion of the dough to about 1/8-inch thickness. Dust the dough and the surface with flour as needed. Using a 3-inch round cutter, cut out circles. Place about 1 tablespoon of the filling in the center of each dough circle. Fold the wrapper in half to form a half-moon shape. Starting on one end fold/pinch the wrapper tightly until the dumpling is completely sealed. In hot saute pan coated well with oil, place dumplings flat side down and cook until the bottom is browned, for about 3 minutes. Add I cup of chicken stock and cover immediately. Cook for about 5-7 minutes until the stock has evaporated.  Serve with your favorite dipping sauce