Napa Cabbage Dumplings – Cute Bok Choy Shaped! (猪肉白菜水饺)

As the Chinese New Year approaches, one of the most exciting traditions is cooking dishes that symbolize luck, prosperity, and happiness for the year ahead. Today, I’m excited to share my recipe for adorable bok choy-shaped dumplings with napa cabbage filling that not only taste delicious but also bring good fortune to your festive table.

This year, I’ve created something special: Napa cabbage dumplings that actually look like tiny bok choy! Using a combination of natural white and green dough to resemble the vegetable’s shape, these dumplings became the star of our New Year’s Eve feast. They’re not just food – they’re edible art that carries wishes for wealth and abundance in the year to come.

Check out more Chinese New Year recipes, like Crispy Spring Rolls, perfect for any gathering or celebration!

The Lucky Symbolism of Bok Choy

Bok choy, a type of Chinese cabbage, isn’t just a versatile ingredient – it’s a symbol of prosperity in Chinese culture. The Chinese word for bok choy, “白菜” (bái cài), sounds remarkably similar to “百财” (bǎi cái), meaning “a hundred fortunes” or “abundant wealth.” This linguistic connection makes bok choy a popular choice for festive dishes, especially during the New Year celebrations.

Why I Choose Napa Cabbage

For the filling, I am using Napa Cabbage (the same variety used in kimchi). The Chinese name of Napa Cabbage is “Big Bok Choy” (大白菜, dà bái cài), which also symbolizes prosperity. Here’s why it’s perfect for dumplings:

• Its mild, sweet flavor complements other ingredients without overwhelming them
• The crispy texture remains even after cooking, adding a delightful crunch
• Natural moisture content keeps the filling juicy and succulent

Pro Tip: Managing Moisture

Because Napa cabbage has high water content, proper preparation is crucial. After finely chopping the cabbage, sprinkle 1-2 teaspoons of salt over it and let it sit for 10 minutes. Then, gently squeeze out the excess moisture – but don’t overdo it! You want to maintain some juiciness in the final product.

Creating the Perfect Green Dough

The distinctive green dough that gives these dumplings their unique appearance comes from spinach.

To get the most vibrant hue, I use only the spinach leaves, discarding the stems, then briefly blanch them in boiling water before blending until completely smooth. This spinach puree is then mixed into the standard dumpling dough recipe.

The beauty of this technique is that while it creates a stunning green color, you don’t have to worry about a strong spinach flavor coming through – the vegetable serves purely as a natural food coloring and doesn’t affect the taste of the dough at all.

How to Make Napa Cabbage Dumplings in Boy Choy Shape

Ingredients

Filling:

• Ground pork (70% lean, 30% fat for best texture)
• Napa cabbage, finely chopped
• Grated ginger
• Green onions, finely chopped
• Sichuan peppercorns, soaked in 150ml hot water
• Salt (divided)
• Sugar
• Chicken bouillon powder
• White pepper powder
• Cornstarch
• Soy sauce
• Oyster sauce
• Neutral oil
• Sesame oil

Wrappers:

• All-purpose flour
• Spinach leaves
• Water

Instructions

Making the Dough:

• Boil water. Blanch 130g spinach leaves for 30 seconds, then drain. Blend spinach with 60g water until smooth.
• In a bowl, create a well in 250g flour. Pour in 160g spinach juice and mix with chopsticks until it forms lumps.

• Knead into a rough dough, wrap in plastic wrap, and let it rest for 30 minutes.
• Repeat previous steps for the white dough, using 130g water instead of spinach juice.
• After resting, knead both doughs until smooth.

Making the Filling:

• Pour 150ml hot water over Sichuan peppercorns and let it cool.
• Sprinkle 2 tsp salt over chopped Napa cabbage, mix, and let sit for 10 minutes.
• In a large mixing bowl, combine ground pork, ginger, 1 tsp salt, sugar, white pepper, chicken bouillon, and cornstarch.
• Add soy sauce and oyster sauce, mixing well.

• Strain Sichuan peppercorn water and gradually mix it into the filling in three batches, ensuring full absorption before the next addition.
• Stir the filling in one direction until it becomes sticky and cohesive.
• Add neutral oil and sesame oil, mix until absorbed.
• Gently squeeze excess water from Napa cabbage (do not over-squeeze) and mix it into the filling along with chopped green onion.

Shaping the Bok Choy-Like Wrappers:

• Shape the green dough into a rectangle and roll the white dough into a log.
• Place the white dough in the center of the green dough and wrap it completely.
• Lightly wet the green dough’s surface if needed for sticking.

• Roll the combined dough into a long log.
• Cut into small pieces, about 10g ecah. Rotating the dough after each cut to maintain a circular shape.
• Sprinkle flour to prevent sticking.
• Flatten each piece and roll into a thin round wrapper.

Assembling and Cooking the Dumplings:

• Place about a tablespoon of filling in the center of the wrapper, then pinch two sides together and seal tightly.
• Dip the bottom of the dumpling in flour to prevent sticking and place it onto a tray.

• Boil a large pot of water over high heat. Drop the dumplings into the water one by one.
• Gently push them around with the back of a spoon to avoid sticking.
• Turn the heat to low-medium and boil for 6-8 minutes until cooked through (the dumplings will puff up like a balloon).
• Strain and enjoy while hot (optional with a dipping sauce).

How to Store, Reheat, and Serve Napa Cabbage Dumplings

Dipping Sauce

A good dipping sauce enhances the dumplings’ flavors. Here’s a simple, well-balanced recipe:

• 2 tbsp soy sauce
• 1 tbsp black vinegar (or rice vinegar)
• ½ tsp chili flakes or chili oil (optional)

This sauce pairs perfectly with the juicy Napa cabbage dumplings, adding a tangy, savory, and slightly spicy kick!

Storing Dumplings

If you have leftover dumplings or want to make a batch ahead of time, proper storage is key to keeping them fresh.

• Uncooked Dumplings: Place them in a single layer on a tray lined with parchment paper and freeze until solid. Then transfer them to an airtight container or freezer bag. They can be stored for up to 2 months.
• Cooked Dumplings: Let them cool completely before storing them in an airtight container. Carefully separate each piece to prevent them from sticking and breaking after they cool. They can be refrigerated for up to 3 days or frozen for 1 month.

Reheating Dumplings

• Boiled Dumplings: Bring a pot of water to a boil and drop in the frozen dumplings. Cook for 6-8 minutes until they puff up again. If reheating refrigerated dumplings, a quick dip in boiling water for 2-3 minutes works well.
• Pan-Fried Dumplings (for a crispy texture): Heat a pan with a little oil over medium heat, add the dumplings, and pan-fry for 2-3 minutes until golden. Then add a splash of water, cover, and steam for another 2 minutes until heated through.
• Microwave (not recommended for best texture): Place dumplings in a microwave-safe dish with a little water and cover with a damp paper towel. Heat in 30-second intervals until warm.

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