Japanese · Dinner
Pork Dumplings
Pork dumplings feature hand-folded wheat wrappers enclosing a filling of ground pork, napa cabbage, scallion, ginger, and sesame oil, pan-fried until golden and crisp, then steamed to finish. Served with a soy-vinegar dipping sauce.
$4
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
500Calories
25.6gProtein
26.2gFat
39.8gCarbs
2.4gSugar
2.6gFiber
1631mgSodium
78mgChol
8.3gSat Fat
540mgPotassium
70mgCalcium
2.7mgIron
0.7mcgVitamin B12
10mgVitamin C
low-cholesterol
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Salt the napa cabbage in a small bowl and let sit 10 minutes, then squeeze out the liquid firmly with your hands until it no longer drips.
2
Build
Combine the pork, drained cabbage, scallion, ginger, garlic, sesame oil, soy sauce, shaoxing wine, salt, and white pepper; mix by hand until slightly sticky.
3
Chill
Cover the bowl and rest the filling in the fridge for 15 minutes so flavors settle and the mix firms up.
4
Wrap
Place a scant tablespoon of filling in each wrapper, wet the edge with water, fold into pleats, and press to seal all 10 dumplings.
5
Sear
Heat vegetable oil in a nonstick skillet over medium-high heat, arrange dumplings flat-side down, and sear undisturbed for 2 minutes until bottoms turn golden brown.
6
Steam
Pour water into the skillet, cover immediately, and steam over medium heat for 6 minutes until wrappers turn translucent and filling is opaque and firm.
7
Crisp
Uncover and cook over medium-high heat for 1 to 2 minutes until water evaporates and bottoms crisp again, working in batches if needed.
8
Plate
Transfer the dumplings crisp-side up to a plate and serve with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground pork
- 5.6 oz160g napa cabbage
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp shaoxing wine
- 1/2 tsp1/2 tsp salt
- pinch white pepper
- 2020 round gyoza wrappers (about 1.4 oz/40g)
- 2 tsp2 tsp vegetable oil, for pan-frying
- 1/2 cup120ml water, for steaming
- 2 tbsp2 tbsp soy sauce, for dipping sauce
- 2 tsp2 tsp rice vinegar, for dipping sauce
- 1 tsp1 tsp chili oil, for dipping sauce
