Description
A recipe for making savory cabbage filling, assembling, and pan-frying dumplings to achieve a crispy bottom and tender top.
Ingredients
Scale
- 1 pound ground pork (optional, substitute with firm tofu for vegetarian)
- 4 cups finely shredded green cabbage
- 1/2 cup finely chopped shiitake mushrooms
- 1/4 cup chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon white pepper
- 1 package (about 50 count) round dumpling wrappers
- 2 tablespoons vegetable oil, divided
- 1/2 cup water
Instructions
- If using cabbage, place shredded cabbage in a bowl, sprinkle with 1 teaspoon salt, and let sit for 15 minutes. Squeeze out all excess water using a clean kitchen towel.
- In a large bowl, combine the squeezed cabbage, ground pork (or tofu), mushrooms, scallions, soy sauce, sesame oil, ginger, and white pepper. Mix until just combined; do not overmix.
- Place about 1 teaspoon of filling in the center of one dumpling wrapper. Moisten the edges of the wrapper with water using your finger.
- Fold the wrapper in half to create a half-moon shape. Pinch the center top closed, then create small pleats along one side of the edge, pressing firmly to seal the dumpling completely. Repeat with remaining filling and wrappers.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- Arrange dumplings in the skillet in a single layer, flat side down, leaving space between them. Cook for 2-3 minutes until the bottoms are golden brown and crisp.
- Carefully pour 1/2 cup of water into the skillet (it will steam immediately). Quickly cover the skillet with a tight-fitting lid.
- Reduce heat to medium and steam for 6-8 minutes, or until the filling is cooked through and the wrappers are tender.
- Remove the lid and allow any remaining water to evaporate. Cook for another minute if needed to re-crisp the bottoms.
- Serve immediately with dipping sauce.
Notes
- To prevent leaking, press the edges of the wrapper together firmly after sealing. Ensure the filling is not too wet before wrapping.
- For a dipping sauce, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of chili flakes.
- You can substitute Napa cabbage for green cabbage.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 5 dumplings
- Calories: 250
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 18
- Cholesterol: 40