Pork & Napa Cabbage Dumplings
Inner Mongolia’s standard for Manchu boiled dumplings: hand-chopped pork beaten with water, seasonal greens (napa cabbage here), 6 cm wrappers, boiled
Preparing 3DThe ingredients and steps are below if you want to start there
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About this source
- Issued by the Inner Mongolia Bureau of Quality and Technical Supervision; drafted by the region’s catering standards committee and others
- In force since 25 Mar 2018; the full text is free to read online. There’s no standard for pork-and-cabbage dumplings as such; this one fills them with pork and “seasonal greens”, and we chose napa cabbage
Not in the source — added by us (4)
- The standard says “seasonal greens, 500–1000 g” without naming one; we chose napa cabbage and list 750 g. How to prepare it (chop, squeeze dry) is our addition
- The standard lists cooking wine but never says when to add it; we mix it into the filling with the other seasonings
- Steps marked “est.” are our estimates: the standard only gives the 10-minute rest. It doesn’t give the heat or time for boiling; step temperatures are illustrative values for the animation
- The standard has no dipping sauce, so neither do we; the 3D shows 20 of the 50 dumplings
Other references (1)
- Government“Code of Practice for Food Safety in Catering Services” · China SAMR · 2018 · State Administration for Market Regulation · Only clause 7.4.3.1.2 is used — food that must be cooked through should reach at least 70°C at the center — in the warning on the boiling step
Ingredients
Numbers match the labels on the 3D model
500 g- 01Wrappers500 g flour · 235 g cold water50 g of the flour is for dusting; rolled into 6 cm rounds, thicker in the middle
- 02Pork filling500 g fatty pork · 100 g cold waterHand-chopped into small bits, beaten with salt and water until springy
- 03Napa cabbage500–1000 gThe standard says “seasonal greens”; we use napa cabbage, mixed into the pork
- 04Scallion & ginger50 g scallion · 10 g gingerMinced and mixed into the filling
- 05Soy, sesame oil & wine60 g soy · 10 g sesame oil · 10 g wineFor the filling
- 06Salt & Sichuan pepper10 g salt · 5 g ground Sichuan pepperThe salt goes in with the water; the pepper follows
- 07Boiling watercooking onlycold water, as neededStarted cold and brought to a boil before the dumplings go in
Cooking order
8 steps · about 77–91 min total (some estimated)
● in the source our estimate
The “look for” cues follow the cited source but haven’t been checked line by line by a cook yet; those marked ○ are our own additions.
The doneness cues haven’t been translated yet, so they’re shown in the original Chinese.
Make a well in the flour on the board (keep 50 g for dusting), add 235 g cold water, mix and knead into a dough
Cover with a damp cloth and rest for 10 minutes
Hand-chop the pork; beat in salt and 100 g cold water till springy, then pepper, ginger, sesame oil, soy and scallion
Tip The standard lists cooking wine but never says when to add it; we add it here with the other seasonings
Prepare the seasonal greens (napa cabbage here) and mix them into the pork
Tip The standard only says “prepared”; napa cabbage is usually chopped and squeezed dry first (our note)
Roll the dough into a log, pinch off 50 pieces, roll each into a 6 cm round thicker in the middle, fill and seal
Put cold water in the pot and bring it to a boil
约 5–15 分钟（估：看水量和火力）
Add the dumplings and boil until cooked through
Look for捞一个掰开：馅全部变灰白、不见粉红，肉汁清亮不带血色our estimate
Temp有温度计时用这个：煮到熟透，馅的中心温度达到 70 °C 以上source
Look饺子全部浮起，皮鼓起来、发亮、半透明，隐约看得见馅的颜色our estimate
Touch用漏勺轻按饺子，皮有弹性、能回弹our estimate
Look煮好的样子：色白，皮滑馅嫩source
下锅后约 6–10 分钟（估；标准没写煮多久）
If you see… (3 cases)
- 饺子还沉在锅底，或者刚浮起、皮还发白不透: 保持大火，用漏勺沿锅边轻推防粘底，继续煮↻ keep going with this stepour estimate
- 全部浮起、皮鼓起透亮，掰开一个馅不见粉红: 用漏勺捞出，装盘→ step 8our estimate
- 有饺子破皮、漏馅: 先把破的捞出来，其余的转中火、别再大滚，熟了马上捞↻ keep going with this stepour estimate
Watch out The pork filling must be cooked through: China’s food-service safety code requires at least 70°C at the center
Lift out with a slotted spoon and plate; best eaten within 3 minutes
Look forWhite, with smooth skins and tender filling