Pork and Cabbage Dumplings
Serves 1
Directions
- 1Combine ground pork with cabbage, ginger, soy sauce, white pepper, salt, egg white, scallions, and heated oil, and mix well stirring in one direction.
- 2Add about 1 tbsp of filling to the center of a wrapper, wet the edges with water, and pleat the wrapper to seal.
- 3Place dumplings in a skillet over medium heat with 1 tbsp oil, making sure not to overcrowd.
- 4Cook for 1-2 minutes until bottoms are brown.
- 5Add water, cover, and cook for 5 minutes or until almost all water is evaporated.
- 6Remove the lid and continue cooking until all water evaporates completely and bottoms are crispy.
- 7Serve with dipping sauce and top with chili oil and scallions.
Ingredients
- 1 pack shanghai dumpling wrapper
- 1 tbsp neutral oil
- 1/2 cup water
- chili oil (optional)
- scallion (optional)
- 1 lb ground pork
- 1 lb napa cabbage, finely chopped
- 1 tbsp ginger, grated
- 2 tbsp light soy sauce
- 1/4 tsp white pepper powder
- 1/2 tsp salt
- 1 whole egg white
- 3 whole scallion, finely chopped
- 3 tbsp neutral oil, heated
- 2 tbsp light soy sauce
- 1 tbsp black vinegar
Equipment
bowlskilletlid
Tips
- You can substitute pork with other proteins of your preference.
- Use a dipping sauce made of 2 tbsp light soy sauce and 1 tbsp black vinegar.
