Description
These pan-fried dumplings feature a delicious filling of ground pork and Napa cabbage wrapped in tender dumpling skins, crisped to golden perfection on the bottom and steamed to juicy, flavorful tenderness. Served with a tangy soy-based dipping sauce, they make a perfect appetizer or snack for any Asian cuisine lover.
Ingredients
Scale
Filling
- 1/2 pound ground pork (or chicken)
- 1 cup finely chopped Napa cabbage
- 2 green onions, finely sliced
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Dumplings
- 24 round dumpling wrappers
- 2 tablespoons vegetable oil (for frying)
- 1/4 cup water
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Pinch of red pepper flakes (optional)
Instructions
- Prepare filling: In a large bowl, thoroughly combine ground pork, finely chopped Napa cabbage, sliced green onions, soy sauce, sesame oil, grated ginger, minced garlic, salt, and black pepper, mixing until evenly incorporated.
- Assemble dumplings: Place one teaspoon of the filling in the center of each dumpling wrapper. Moisten the edges lightly with water, fold the wrapper in half creating a half-moon shape, and pinch firmly to seal to prevent leaking during cooking.
- Pan-fry dumplings: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat. Arrange dumplings in the pan in a single layer with the flat, sealed side down. Cook undisturbed for 2 to 3 minutes until the bottoms are golden brown and crisp.
- Steam dumplings: Carefully add 1/4 cup water to the skillet and immediately cover with a lid. Let steam for 4 to 5 minutes until the filling is cooked through and the water has fully evaporated.
- Crisp bottoms: Remove the lid and continue cooking for 1 to 2 more minutes to re-crisp the dumpling bottoms, ensuring a perfect contrast of textures.
- Cook remaining dumplings: Repeat the frying and steaming process with the remaining dumplings, adding more oil to the skillet as needed between batches.
- Make dipping sauce: In a small bowl, stir together soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes if desired. Serve alongside the hot dumplings for dipping.
Notes
- You can freeze uncooked dumplings placed on a tray, then transfer to a sealed bag. Cook them from frozen by increasing steaming time by a few extra minutes to ensure thorough cooking.
- For a vegetarian version, substitute the pork with tofu or finely chopped mushrooms to maintain a savory flavor and satisfying texture.
- Make sure to seal dumplings tightly to prevent the filling from leaking during cooking.
- Use a nonstick skillet for best results to avoid dumplings sticking and tearing.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 dumplings
- Calories: 210
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg
