Ingredients: |
Ingredients: 1/2 head Napa cabbage, about 1 pound
1 Tbsp. kosher salt
1 lb. ground pork
1 bunch green onions, thinly sliced, about 1 cup
1 bunch cilantro, minced, about 1/4 cup
3 Tbsp. soy sauce
1 piece (2 inches long) ginger, grated or finely minced, about 3 Tbsp.
2 Tbsp. sesame oil
2 large eggs, whisked
1 package (12 oz.) round dumpling, wonton or gyoza wrappers
Vegetable oil, as needed
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Directions: |
Directions:1. Slice the cabbage down it length, through the root, to make two quarters. Slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large bowl; allow to stand 5 to 10 minutes.
2. The cabbage will start to release liquid. When it’s ready, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another bowl.
3. To the bowl with the squeezed cabbage, add the pork, green onions, cilantro, soy sauce, ginger, sesame oil and eggs. Work the mixture together with your hands until fully combined. 4. Arrange your dumpling making station. Set a small bowl of water, the bowl of filling and a parchment lined baking sheet on the counter. Open the package of dumpling wrappers and arrange a few on the workspace in front of you.
5. Place 1 scant tablespoon of filling on each dumpling wrapper. It doesn’t look like much filling, but using more gets messy and makes the dumplings hard to pleat closed. Once you get the hang of pleating the dumplings, you can try adding a bit more.
6. Dip your finger in the water and run it around the edge of the dumpling. This will help it seal. Lift the dumpling from the work surface and fold it in half. Press the top closed. Use your thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.
7. Continue filling and pleating the rest of the wrappers using the remaining filling. As you finish each dumpling, line it up on the parchment-lined baking sheet.
8. You can cook the dumplings immediately or freeze them on the baking sheet. Once frozen solid, gather them into a freezer container and keep frozen for up to three months.
9. Fill a skillet with about 1 tablespoon of oil; warm over high heat. When the oil is shimmering, arrange some of the dumplings in the pan as close as they’ll fit without actually touching. Cook until the bottoms have browned and turned golden.
10. Pour 3 tablespoons water in the pan -the water will immediately sizzle and begin to steam. Cover the pan immediately and reduce the heat to low. Cook 3-5 minutes (or 6-8 minutes if cooking frozen dumplings). When done, the wrappers will appear translucent and noodle like, the filling will be opaque and warmed through. (Cut one open to check).
11. Transfer the cooked dumplings to a plate; repeat with the remaining dumplings, adding oil if needed. Serve with soy sauce or another dipping sauce. Makes bout 70-80 dumplings. |
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