Crispy Pull-Apart Dumplings
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 45
Crispy Pull-Apart Dumplings
About 35mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 45
Directions
- 1Toss chopped cabbage with salt and rest for 10–15 minutes. Squeeze firmly to remove excess moisture.
- 2Combine pork, cabbage, aromatics, and seasonings in a bowl. Stir vigorously in one direction while gradually adding cold water or stock until the mixture becomes sticky.
- 3Place filling in the center of a wrapper, moisten the edges with water, and fold and pleat the edge to seal the dumpling.
- 4Heat oil in a nonstick pan. Arrange dumplings flat-side down in a tight circle, packing them snugly with their sides touching.
- 5Fry over medium heat for 2–3 minutes until golden brown on the bottom.
- 6Add water, cover the pan with a lid, and steam for 5–7 minutes.
- 7Uncover and continue to cook until the remaining water evaporates and the bottoms become crispy.
- 8Place a plate over the pan and carefully invert to serve.
Ingredients
- 1 lb ground pork
- 3 cup napa cabbage, chopped
- 1 tsp salt
- 3 whole green onion, chopped
- 1 tbsp ginger, grated
- 3 clove garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp Shaoxing wine (optional)
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/4 cup cold water or stock
- 40-50 whole dumpling wrapper
- 1 tbsp neutral oil
- 1/2 cup water
