Lunar New Year年夜饭Chinese中式
Pork and Cabbage Dumplings猪肉白菜饺
A 4-serving recipe with a 75-minute beginner workflow, exact seasoning and visible checkpoints.猪肉与卷心菜调成馅，包进饺子皮煮熟；含生肉的馅不要尝生。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Finely chop ½ head napa cabbage (about 4 cups), toss with 1 tsp fine salt, wait 10 minutes, then squeeze out as much water as you can in a clean towel. Grate 1 tbsp ginger; mince 3 scallions. Measure 1 lb / 450 g ground pork, 2 tbsp soy sauce, 1 tbsp sesame oil and 3 tbsp water. Have 40 round dumpling wrappers under a damp towel, a bowl of water and a floured tray. Dip: 3 tbsp rice or black vinegar with a few ginger slivers.½颗大白菜（约4杯）切碎，拌1小匙细盐腌10分钟，用干净毛巾尽量挤干。擦1大匙姜蓉；3根葱切末。量1磅（450克）猪肉末、2大匙酱油、1大匙香油、3大匙水。40张圆饺子皮盖湿布，备一碗水和撒粉托盘。蘸汁：3大匙米醋或黑醋加几丝姜。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Ground pork猪肉末1 lb磅
- Cabbage卷心菜0.5 head头
- Dumpling/egg roll wrappers饺子皮/春卷皮40
- Grated ginger姜蓉1 tbsp大勺
- Scallions葱3
- Soy sauce酱油2 tbsp大勺
- Sesame oil香油1 tbsp大勺
- Rice vinegar米醋3 tbsp大勺
- Fine salt细盐1 tsp小勺
Method做法
Stir the pork with the soy sauce, sesame oil, ginger, and water in one direction until it gets sticky, then fold in the cabbage and scallions.
猪肉里加酱油、香油、姜和水，顺着一个方向搅到发黏，再把白菜和葱拌进去。
The filling is sticky and holds together on a spoon.馅黏稠，能在勺上成团。
Common mistake & quick fix容易错在哪，怎么补救
Watery filling leaks; squeeze the cabbage again.馅出水会漏，白菜再挤一次。
Spoon 1 tbsp filling onto each wrapper, wet the edge, fold into a half-moon, and pinch it tight; set each one on the floured tray as you go, until you've made all 40.
每张皮放1大匙馅，边上抹点水，对折成半月形捏紧，包一个放一个在撒了粉的托盘上，一共包40个。
Every dumpling is sealed with no air pockets.每个都封紧，没有空气。
Common mistake & quick fix容易错在哪，怎么补救
Torn? Cover with another wrapper. Wash hands after raw pork.破了就再包一张皮。碰生猪肉后洗手。
Bring 4 liters of water to a rolling boil in a large pot.
大锅里烧4升水，烧到大滚。
Common mistake & quick fix容易错在哪，怎么补救
Leave at least 5 cm of empty space above the water so it cannot boil over.水面上方至少留5厘米，防溢锅。
Boil 20 dumplings, stirring gently once; when they float, add 1 cup cold water and bring back to a boil, then repeat the cold water once more. Lift them out with a slotted spoon and cook the rest the same way.
下20个饺子，轻轻搅一下；浮起来后加1杯冷水再煮滚，然后再加一次冷水。用漏勺捞出来，剩下的照这样煮。
The wrappers look slightly see-through, and a cut-open dumpling reads 160°F (71°C) with no pink.皮略透明，切开一个馅达160°F (71°C)，无粉色。
Common mistake & quick fix容易错在哪，怎么补救
If below 160°F (71°C), boil 1 more minute and check again.未达160°F (71°C)就再煮1分钟重测。
Serve with the vinegar-ginger dip, about 10 dumplings per person.
配姜丝醋上桌，每人约10个。
Common mistake & quick fix容易错在哪，怎么补救
Freeze extra uncooked dumplings on the floured tray, then bag; boil from frozen, adding 2 minutes.多的生饺放撒粉托盘冷冻后装袋；冷冻直接煮，多煮2分钟。
Know your ingredients认识食材
Ingredients explained食材讲解
Ground pork猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Cabbage卷心菜Cheap, crunchy, vitamin C and K. Heavy, tight heads keep for weeks.便宜爽脆，含维C和维K。选沉、紧实的，能放好几周。
Dumpling/egg roll wrappers饺子皮/春卷皮Spring roll wrappers (wheat) fry crisp; keep covered with a damp towel so they don't dry out.春卷皮（小麦）炸后酥脆；用湿布盖着防止变干。
Grated ginger姜蓉Warming, aids digestion. Choose smooth, taut skin; scrape peel off with a spoon.温性、助消化。选表皮光滑饱满的；用勺子刮皮最方便。
- Scallions葱
Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
- Sesame oil香油
Toasted sesame oil is for finishing, not high-heat frying; seeds add crunch. Store oil in a cool, dark spot.烤芝麻油用于出锅提香，不宜高温炒；芝麻粒增加口感。香油避光阴凉存放。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Large pot, slotted spoon, floured tray, clean towel, food thermometer大锅、漏勺、撒粉托盘、干净毛巾、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。