Description
Crispy and juicy dumplings packed with savory pork, tender cabbage, and a hint of scallion and ginger, making them perfect for snacking, sharing, or a quick satisfying meal! Serve them with your favorite dipping sauce or chili oil.
Ingredients
Scale
- 1 pack dumpling wrappers (about 50 wrappers)
- 1 lb ground pork
- 4 cups napa cabbage, chopped
- 1 tbsp salt (to mix with cabbage)
- 100 mL scallion ginger-infused water (optional)
- 3 clove garlic, mined
- 2 tsp ginger, minced
- 2 green onion, chopped
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp oyster sauce
- 1 tbsp seame oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 large egg
Instructions
- In a bowl, add chopped cabbage and 1 tbsp of salt. Mix and let it sit for 15 minutes. Squeeze the liquid out of the cabbage and set it aside. Make sure to squeeze as much water out as possible.
- In another bowl, add ground pork. Gradually add scallion ginger infused water (optional) to the pork and mix until well incorporated. This is my mom's secret to the juiciest dumplings! Add your drained cabbage, garlic, ginger, green onion, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, salt, white pepper, and egg. Mix well until it forms a sticky paste.
- Place 1 tbsp of filling in the center of the wrapper. Wet the edges with water. Fold the wrapper in half and use your thumb and index fingers to pleat the wrapper. Pinch the edges tightly to seal.
- In a pan, heat 2 tbsp of oil over medium high heat. Add the dumplings and fry until the bottom is browned.
- Add 1/2 cup of water, cover with a lid, and let it steam for about 5 minutes, or until the dumplings are cooked through.
- Remove the lid and continue frying until the water has evaporated and the bottom of your dumplings are crispy.
- Transfer the dumplings to a plate and serve them with your favorite dipping sauce or chili oil. Enjoy!