Enjoy golden-bottomed, pan-fried dumplings filled with a juicy, flavorful mixture. Ideal for sharing or as a delightful appetizer.
# What You'll Need:
→ Dumpling Filling
01 - 7 oz ground pork (or chicken or turkey)
02 - 2 tbsp finely chopped scallions
03 - 1 tbsp finely grated ginger
04 - 1 clove garlic, minced
05 - 1 tbsp soy sauce
06 - 1 tbsp sesame oil
07 - 1 tsp rice vinegar
08 - 1/2 tsp sugar
09 - 1/4 tsp ground white pepper
10 - 1/2 cup finely chopped napa cabbage, squeezed dry
→ Dumpling Assembly
11 - 16 round dumpling wrappers (gyoza or wonton wrappers)
12 - Small bowl of water for sealing
→ For Frying
13 - 2 tbsp vegetable oil
14 - 1/3 cup water
→ Dipping Sauce
15 - 2 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp chili oil (optional)
18 - 1/2 tsp toasted sesame seeds (optional)
# Directions:
01 - Combine ground pork, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, white pepper, and squeezed napa cabbage in a medium bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture becomes tacky, about 2 minutes of stirring.
02 - Place a dumpling wrapper on a clean work surface. Spoon approximately 1 tablespoon of filling into the center, keeping edges clean. Dip your finger in water and moisten the entire perimeter of the wrapper.
03 - Fold the wrapper in half to create a half-moon shape. Press edges firmly to seal, creating 3-4 small pleats on one side for a traditional look. Ensure a complete seal to prevent filling leakage during cooking. Repeat with remaining wrappers and filling.
04 - Heat vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Arrange dumplings in the pan, flat side down, in a single layer without overcrowding. Cook for 2-3 minutes until bottoms develop a deep golden-brown crust.
05 - Carefully pour water into the pan (it will spatter). Immediately cover with a tight-fitting lid and reduce heat to medium. Steam for 5-6 minutes until water evaporates completely and dumplings are cooked through.
06 - Remove lid and press each dumpling gently with a spatula to slightly flatten. Cook for 2 additional minutes until bottoms become extra crispy and sound hollow when tapped. Transfer to a serving plate.
07 - Whisk together soy sauce, rice vinegar, and chili oil in a small bowl. Sprinkle with toasted sesame seeds. Serve alongside hot dumplings for immediate dipping.
