Description

These pan-fried dumplings are crispy on the outside with a juicy and flavorful filling made from ground pork, cabbage, and aromatic seasonings. Perfect as an appetizer or main dish, they combine the delightful textures of a golden crust and tender interior, complemented by a tangy dipping sauce with hints of soy, vinegar, and chili oil.

Ingredients

Filling

1 lb ground pork (or ground chicken or beef)
1/2 cup finely chopped cabbage (or napa cabbage)
1/4 cup chopped green onions
2 cloves garlic (minced)
1 tablespoon grated ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and pepper to taste
1 tablespoon cornstarch (optional, for binding)

Dumplings

30-40 round dumpling wrappers (store-bought or homemade)
2 tablespoons vegetable oil
1/4 cup water (for steaming)

Dipping Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon chili oil (optional)
1 teaspoon sugar (optional)

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Instructions

Prepare the Filling: In a large bowl, combine the ground pork, finely chopped cabbage, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, sugar, salt, and pepper. Optionally add cornstarch to help bind the mixture. Mix thoroughly until all ingredients are well incorporated and the filling is sticky.
Assemble Dumplings: Take a dumpling wrapper and place about a teaspoon of the filling in the center. Moisten the edges of the wrapper with water, then fold it in half and pinch the edges together to seal into a half-moon shape. Repeat until all filling or wrappers are used.
Heat the Pan: Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Pan-Fry Dumplings: Arrange the dumplings flat side down in the skillet in a single layer, leaving space between them. Fry for 2-3 minutes or until the bottoms are golden brown and crispy.
Steam Dumplings: Carefully pour 1/4 cup water into the pan (be cautious of splattering), then immediately cover with a lid. Allow dumplings to steam for 6-8 minutes or until the water has evaporated and the dumplings are cooked through.
Finish Cooking: Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms again.
Prepare Dipping Sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, optional chili oil, and sugar until combined.
Serve: Serve the hot dumplings with the dipping sauce on the side for maximum enjoyment.

Notes

You can substitute pork with ground chicken or beef based on preference.
Adding cornstarch to the filling helps to bind the ingredients and improve texture.
Use napa cabbage for a milder flavor and more tender texture.
The optional chili oil in the dipping sauce adds a nice spicy kick.
Ensure to use a lid during steaming to cook dumplings fully and keep them moist.
Leftover dumplings can be refrigerated for up to 2 days and pan-fried again to reheat.