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Dumplings

Juicy pork and chive dumplings with thin, delicate wrappers, pan-fried until the bottoms are golden and crispy. Served with a soy-vinegar-chili dipping sauce.

DinnerChineseMedium

40 min

Prep

15 min

Cook

55 min

Total

Servings

Medium

Difficulty

Instructions

Salt the chopped cabbage and let sit 10 minutes, then squeeze out all excess water. Combine with pork, chives, soy sauce, sesame oil, ginger, and white pepper. Mix in one direction until the filling becomes sticky and cohesive.

Place a heaping teaspoon of filling in the center of each wrapper. Moisten the edges with water and fold into half-moons, pleating one side to seal.

Tip: Don't overfill. The filling expands when cooked, and overstuffed dumplings burst open.

Heat oil in a large non-stick skillet over medium-high heat. Place dumplings flat-side down in a single layer. Cook for 2 minutes until the bottoms are golden.

Add 1/3 cup water to the skillet and immediately cover. Steam for 6-7 minutes until the water evaporates and the filling is cooked through. Remove the lid and cook 1 more minute to re-crisp the bottoms.

Mix the dipping sauce: soy sauce, rice vinegar, and chili oil. Serve the dumplings with the sauce.

Nutrition per Serving

360kcal

Calories

22g

Protein

36g

Carbs

14g

Fat

Fiber

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Dumplings

Ingredients

For the dipping sauce

Instructions

Nutrition per Serving

Tags

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