Add-on Dumplings Recipe

Prepare filling

In a mixing bowl combine ground pork (or chosen protein), finely chopped napa cabbage, sliced green onion, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, salt, and black pepper. Mix thoroughly until mixture is sticky and well combined (about 1–2 minutes).

Assemble dumplings

Place one dumpling wrapper on a clean surface. Spoon about 1½ tablespoons (≈20–25 g) of filling into the center of the wrapper. Lightly wet the wrapper edge with water. Fold the wrapper in half and press to seal, creating a half-moon. Optionally pleat the edges for a tighter seal. Repeat for the remaining two wrappers and filling.

Cook dumplings (pan-fry + steam)

Heat a nonstick or cast-iron skillet over medium heat and add neutral oil, swirling to coat. Place the three dumplings flat-side down in the pan, spaced slightly apart. Fry undisturbed for 1½–2 minutes until the bottoms are golden brown. Carefully pour 60 ml (about 1/4 cup) water into the pan — it will sizzle — then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, or until the filling is cooked through and wrappers are tender. Remove the lid and cook uncovered for 30–60 seconds to crisp the bottoms again if needed. Transfer dumplings to a paper towel-lined plate briefly to remove any excess oil.

Finish

Check one dumpling to confirm the center is fully cooked (no pink meat). Let dumplings rest 1 minute, then place the three dumplings on the rice bowl as an add-on or serve on the side.

Combine soy sauce, rice vinegar, and chili oil (or flakes) in a small dish. Stir and sprinkle sesame seeds on top if using. Serve alongside the rice bowl and dumplings.