Pan-Fried Pork Dumplings

By NicoleS

Ingredients

• Filling
• 8 leaves Napa cabbage, finely chopped
• Pinch of salt
• 6 ounces ground pork
• 2 scallions, white and green parts, minced
• 1 tablespoon soy sauce
• 1 tablespoon Chicken stock
• 1 tablespoon vegetable oil
• 2 teaspoons dark sesame oil
• 2 tablespoons cornstarch, plus more for sprinkling
• 20 dumpling wrappers (freeze the remaining wrappers in the package)
• 2 tablespoons vegetable oil
• Dipping sauce
• 1 tablespoon soy sauce
• 1 tablespoon Chinese black or balsamic vinegar
• 1 teaspoon dark sesame oil

Details

Servings 20

Preparation

Step 1

1. To prepare the filling, mix the cabbage with the salt in a medium bowl. Let it stand for 10 minutes white the cabbage releases it excess water. Meanwhile, combine the pork, scallions, soy sauce, stock, vegetable oil, and sesame oil in another bowl. Transfer the cabbage to a clean kitchen towel and squeeze it hard to release any excess liquid. Add the cabbage to the pork mixture, and mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture so it becomes easier to handle.


2. Dissolve the cornstarch in 3 tablespoons of cold water in a small bowl to make a paste. Line a baking sheet with waxed paper, and sprinkle it with additional cornstarch. Moisten the edges of one dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filing in the center of the wrapper. Fold the wrapper in half, and pinch the edges closed. Place it on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumpling can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer, pinched side up, in a plastic storage container or plastic storage bag, arranged to that the dumplings don’t touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.)


3. To make the dipping sauce, mix the soy sauce, vinegar, and sesame oil in a small bowl. Set it aside.


4. Pour an inch or two of water into the bottom of an Asian-style steamer, and bring it to a boil. Lightly oil a dish or plate to hold the dumplings. Arrange the dumplings side by side in the dish, pinched side up, without touching one another. Place the dish in the steamer and cover it. Steam until the filing in the dumplings feels firm when pressed, about 5 minutes. Using tongs, remove the plate from the steamer.


5. Heat the 2 tablespoons oil in a very large skillet over high heat until it shimmers. Carefully add the dumplings, pinched side up, and cook until the bottoms are golden, about 2 minutes. Serve hot, with a communal bowl of the dipping sauce.