Foto: Spend With PenniesIngredients
- 30 dumpling wrappers
- 1 tablespoon vegetable oil
- ½ cup water
- 3 cups shredded napa cabbage
- ½ teaspoon salt
- 8 ounces ground pork
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine
- 1 tablespoon grated fresh ginger
- 4 g reen onions (very finely chopped)
- ½ teaspoon black pepper
Steps
Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
Meanwhile, add remaining filling ingredients to a bowl and mix well.
Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.
Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.
Loading comments...