Pan-Fried Pork Dumplings
Recipe by Gingham
Pork and cabbage dumplings with crisp, golden bottoms, steamed through in the same pan, with a chili dipping sauce.
Ingredients
Filling
- 2 cups finely chopped napa cabbage
- 1/2 tsp kosher salt
- 1 lb ground pork
- 2 green onions, finely chopped
- 1 tbsp grated fresh ginger
- 2 cloves garlic, grated
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
Dumplings
- 40 round dumpling wrappers
- 3 tbsp neutral oil
- 1 cup water
Chili dipping sauce
- 3 tbsp soy sauce
- 2 tbsp black vinegar or rice vinegar
- 1 tbsp chili oil
- 1 tsp sugar
- 1 green onion, thinly sliced
Method
Toss the cabbage with the salt and let it sit for 10 minutes, then squeeze out as much water as you can.
Mix the cabbage with the pork, green onions, ginger, garlic, soy sauce, sesame oil, and cornstarch until sticky.
Set a wrapper in your palm and put about 1 tablespoon of filling in the middle. Wet the edge with a fingertip, fold it in half, and pinch it closed, pleating one side if you like. Set it on a parchment-lined tray, seam up, and repeat.
Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Set in about 13 dumplings, flat side down, and cook until the bottoms are golden, about 2 minutes.
Pour in 1/3 cup water, cover at once, and steam until the water is gone and the filling is cooked through, about 5 minutes.
Uncover and cook until the bottoms crisp again, 1 minute more. Repeat with the rest.
Stir the dipping sauce ingredients together and serve it alongside.
Notes from the source
Freeze uncooked dumplings on the tray, then bag them. Cook them from frozen, adding 2 minutes to the steaming.