1 pound ground pork
3 tablespoons water
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons soy sauce
1 tablespoon sesame oil
4 tablespoons vegetable oil, divided
1 pound, about half a head, Napa cabbage, shredded
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
4 scallions, white parts only, thinly sliced
1 teaspoon ground white pepper
50 dumpling wrappers
Instructions: In a bowl, combine ground pork, water, cornstarch, sugar, soy sauce and sesame oil. Mix until well combined. Set aside.
In a sauté pan, heat 2 tablespoons vegetable oil over medium heat. Add cabbage and cook for about 2 minutes until it begins to wilt. Add garlic, ginger, scallions and season with white pepper; cook down about 2 more minutes. Set aside.
When cabbage mixture is cool, add to ground pork and stir to combine.
To make the dumplings, take one dumpling wrapper and place about a tablespoon of the pork mixture in center. Have a small bowl of water on hand. Dip finger into water and moisten the edge of the wrapper. Bring two opposite ends of the wrapper together like a taco and pinch, then make a series of pleats down one side then the other to seal the dumpling. Place on a cookie tray and keep working until you’ve used up the filling.
To cook dumplings, heat 2 tablespoons vegetable oil in a medium nonstick skillet over medium heat until shimmering. Place as many dumplings as will fit (pleat side up) in the pan in a single layer. Cook until bottoms are golden brown, about 2 minutes. Increase heat to medium-high and add half a cup of water to the pan; steam dumplings with lid on tightly for about 3 to 5 minutes, until water has evaporated. Remove and continue cooking remaining dumplings. Eat immediately with a splash of soy sauce and hot chili oil.
Makes about 50 dumplings
Recipe adapted from multiple sources
The Link LonkSeptember 15, 2020
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Recipe: Pan-Fried Pork Dumplings - Houston Chronicle
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Pork
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