Ingredients
Scale
- 1 lb ground pork
- 1/2 cup finely chopped napa cabbage
- 1/4 cup finely chopped scallions
- 1/4 cup finely chopped cilantro
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 50 dumpling wrappers
Instructions
- In a large mixing bowl, combine the ground pork, napa cabbage, scallions, cilantro, soy sauce, sesame oil, rice vinegar, ginger, garlic, salt, and pepper. Mix well. Leave in the refrigerator for about 30 minutes.
- Take a dumpling wrapper and place a heaping teaspoon of filling in the center. To ensure that the wrapper sticks together, lightly brush the edges with water.
- Fold the wrapper in half to form a half-circle, and pinch the center together. Then, using your thumb and index finger, make a pleat towards the center of the wrapper. Repeat this process, making 3-4 pleats down the right side of the dumpling. It's important to only pleat the top layer of the wrapper while leaving the bottom layer smooth. Repeat the process on the left side of the dumpling.
- Finally, dip your fingertips in water and lightly pinch the seams together to ensure a good seal. And there you have it! A perfectly wrapped pork dumpling.
- Steam for 8-10 minutes in bamboo baskets.
- If pan frying, fry in a little bit of oil for 2 minutes. Add a little water to the pan, put a lid on and steam for an additional 3-4 minutes. Open lid, and pan fry until golden brown on two sides, about 3 minutes.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Cuisine: Asian, Chinese-inspired