Homemade Pork Dumplings
Directions
- 1Finely mince napa cabbage, sprinkle with 1 tbsp kosher salt, and rest for 15 minutes to extract and squeeze out the water to prevent soggy dumplings.
- 2Combine the drained cabbage with 1 lb ground pork, 3 chopped scallions, 3 minced cloves garlic, 1 tbsp minced ginger, 1 tbsp light soy sauce, 1 tbsp shaoxing wine, 1 tbsp sesame oil, 2 tsp sugar, 1 tsp white pepper, and 1 tsp salt, and mix well.
- 3Take your round dumpling wrappers and place a tablespoon of filling in the center, then lightly wet the edges with water.
- 4Seal your dumpling in the middle and then use your thumbs to make three to four pleats on one half to seal it. Repeat on the other half to get that perfect crescent shape.
- 5Pan-fry over medium-high heat for 2–3 minutes until brown. Add a cup of water, cover, and steam for 4–5 minutes until cooked through.
- 6Continue frying until the water has evaporated and dumplings are crisp.
Ingredients
- 1 lb napa cabbage
- 1 tbsp kosher salt
- 1 lb ground pork
- 3 scallions
- 3 cloves garlic
- 1 tbsp ginger
- 1 tbsp light soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp sesame oil
- 2 tsp sugar
- 1 tsp white pepper
- 1 tsp salt
- 1 tbsp oil
- 1 cup water
- 40 dumpling wrappers
Equipment
knifebowlpan
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