Recipe Makes 15 Dumplings (3 demonstrated for the video)
Ingredients
Filling
- 1 lb ground pork
- 1tbsp ginger, minced
- salt
- 6 leaves Napa cabbage (sliced thin, lightly salted, let sit 10 minutes, then squeeze moisture out with a towel)
- ½ bunch Chinese garlic chives (or regular chives; garlic chives are more fragrant)
- 2 tsp sesame oil
- 3 tbsp soy sauce
Other Ingredients
- 2 tbsp canola oil
- 1 thin-skin wheat dumpling skin (wrapper) per dumpling
Dipping Sauce
- ½ cup soy sauce
- 1 tbsp black Chiangking vinegar
- 2 tsp sriracha chili sauce
How-to
Make the Filling
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Mix all filling ingredients as above until well combined
Assemble & Fry the Dumplings
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Place 1 tbsp of pork filling in the middle of each dumpling skin
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Brush the outside of the skins with water, bring sides together, pinching in the center and making four crimps, 2 on each side
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Pan fry in 2 tbsp heated canola oil on medium-high heat for 2-3 minutes
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Deglaze the pan with a little water, cover and steam dumplings for 2-3 minutes
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Add a little more water (off-heat), put back on the stove for 1 minute
Make the Dipping Sauce
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Combine ingredients and set aside for use
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