Fried Pork Dumplings

By boscobojo

Ingredients

• Dipping Sauce:
• 2 large eggs
• 1/2 lb. ground pork
• 1 slice bacon, finely chopped
• 1/2 cup finely chopped napa cabbage
• 1/2 cup minced fresh chives (about 2 bunches)
• 1 1/2 tsp. finely grated peeled ginger
• 1 tsp. toasted sesame oil
• Kosher salt
• 1/2 tsp. sugar
• 1 clove garlic, finely grated
• 1/2 tsp. soy sauce
• 1/2 tsp. cornstarch
• 36 round dumpling wrappers, thawed if frozen
• 6 Tbl. vegetable oil
• Combine 3 Tbl. ponzu sauce, 1 tsp. soy sauce, 1/2 tsp. sesame oil and 1 chopped scallion in a small bowl.

Preparation

Step 1

Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 tsp. salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.

Lightly beat the remaining egg in a small bowl with 1 Tbl. water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.

Heat 2 Tbl. vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more Tbl. oil to the pan between batches.