Asian Dumplings
Ingredients
- 1 lb ground pork, 80/20 blend
- 8 oz napa cabbage, finely minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 4 cloves garlic, minced
- 2 scallions, finely chopped
- 1 tsp white pepper
- 24 round dumpling wrappers (3-inch)
- 2 tbsp vegetable oil for pan-frying
- ½ cup water for steaming
Instructions
- Combine ground pork, minced napa cabbage, soy sauce, sesame oil, rice vinegar, ginger, garlic, scallions, and white pepper in a bowl. Mix gently with your fingers for 2 minutes until just combined—do not overmix or dumplings will be dense.
- Place 1 teaspoon filling in the center of each dumpling wrapper. Wet the edge with water using your finger, fold the wrapper in half to create a half-moon, then pleat the curved edge 3 times on one side, pressing firmly to seal.
- Heat 2 tbsp vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering, about 2 minutes.
- Place dumplings flat-side down in the skillet in a single layer, flat edges touching the pan. Sear for 2-3 minutes until the bottoms turn golden brown without moving them.
- Add ½ cup water to the skillet, immediately cover with a lid, and reduce heat to medium. Steam for 8-10 minutes until the water is nearly evaporated and the wrappers are translucent.
- Remove the lid, increase heat to medium-high, and cook uncovered for 1-2 minutes until the bottoms crisp again and any remaining liquid evaporates.
- Transfer dumplings to a serving platter with crispy-side up. Serve immediately with a dipping sauce of 3 tbsp soy sauce, 1 tbsp rice vinegar, and ½ tsp chili oil.
Inspired by Steve Redzikowski’s winning asian dumplings. This is a plausible recreation, not the chef’s original recipe.