Pan Fried Dumplings

By PineyCook

Ingredients

• 1 lb ground pork (not too lean or your dumplings will be dry),
• 1 cup shredded Napa cabbage,
• 2 tablespoons minced shallots,
• 1 tablespoon cornstarch,
• 1 tablespoon soy sauce,
• a pinch of ground pepper.
• won ton wrappers

Preparation

Step 1

With exception of the wrappers, mix all ingredients thoroughly.

Pan-frying*: Have about 1/2 cup water, a large skillet, and a lid for the skillet handy.

Heat the skillet with about 1 to 2 tablespoons of vegetable oil over high heat. Wait about 1 minute for the oil to heat up. (You can also use a small piece of extra dumpling wrapper or bread to test whether the pan is hot enough; it should sizzle immediately upon being placed in the pan.)

Once the pan is hot, place the number of dumplings you want to cook smooth side down in the pan. Allow them to sear for about 1 minute and flip, the bottoms should turn golden brown. Add the water, immediately cover with a lid, and let the dumplings steam for another 3 to 4 minutes.

Uncover the lid to allow any extra water to evaporate before turning off the heat. Loosen the dumplings with a spatula (or chopsticks!) and transfer them to a plate.