Preparation time: 15 mins
Cooking time: 30 mins
Serving: 50 dumplings
Ingredients:
Dumplings
- 1 lb ground pork 80% lean or ground pork shoulder
- 1 lb napa cabbage finely minced
- 1 tsp white pepper
- 1 tbsp kosher salt to draw out moisture from the cabbage
- 1 tsp kosher salt
- 3 scallions finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
Dipping Sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp chili oil
- 1/2 tbsp sesame seeds
- 1 scallion finely chopped
Instructions:
- Finely mince napa cabbage and place in a large mixing bowl. Add 1 tbsp of kosher salt and mix with the cabbage and let sit for 15 minutes to draw out the moisture. Squeeze as much water out of the cabbage as possible and set aside.
- In a separate bowl, mix together ground pork, your drained napa cabbage, scallions, white pepper, salt, minced garlic, minced ginger, sugar, light soy sauce, shaoxing wine, and sesame oil. Mix until thoroughly combined.
- Take 1 tbsp of filling and place in the center of your round dumpling or gyoza wrapper. Wet the edges with water, then pinch together one end to end, then use your thumbs to pleat from the center to the edge of one side to seal the dumpling. Repeat on the other side from the center to create your crescent dumpling shape!
- To pan fry, heat 1 tbsp of oil in a skillet over medium high heat and brown the dumplings for 2-3 minutes until browned. Add 1 cup of water and immediately cover and steam for 4-5 minutes until the water has mostly evaporated. Uncover and continue cooking until the water has evaporated and the remaining oil has crisped up the bottom of your dumplings.
- Mix dipping sauce ingredients and enjoy!
