Created on 8/9/2024
Ingredients:
- 1 pound ground pork
- 2 cups shredded cabbage
- 4 cloves garlic, minced
- 3 stalks green onion, thinly sliced
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Kosher salt
- fresh cracked pepper
- 36 (round) dumpling/potsticker wrappers
- 2–4 tablespoons vegetable oil
Garnish:
- sliced green onion
- sesame seeds
- soy sauce
Instructions:
Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined
Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this
Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own
Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.
Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed
Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil
Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds