A6. Fried Dumplings (8) Recipe

Place the finely chopped Napa cabbage in a bowl, sprinkle with a pinch of salt (about 1/8 tsp) and let sit 5 minutes to draw out water. After 5 minutes, squeeze the cabbage firmly in a clean towel or between your hands to remove as much liquid as possible. Reserve.

In a mixing bowl combine the ground meat (or tofu), minced garlic, grated ginger, sliced green onions, squeezed cabbage, soy sauce, sesame oil, Shaoxing wine, salt, white pepper and cornstarch. Use a spoon or chopsticks to mix in one direction until the mixture becomes slightly tacky (about 1–2 minutes). This helps the filling bind.

Prepare a small bowl of water for sealing the wrappers. Keep the wrappers covered with a damp towel to prevent drying.

Place one wrapper on your palm or work surface. Put about 1 tablespoon (approximately 15 g) of filling in the center of the wrapper. Do not overfill — leave space at the edges.

Dip your finger into the water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to form a half-moon, press the center to seal. Optionally pleat one side by making 3 small folds toward the center while pressing to create a tight seal. Repeat to make 8 dumplings. Keep finished dumplings covered with a damp towel.

Heat a nonstick or well-seasoned skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is hot (shimmering but not smoking), arrange the 8 dumplings in the pan flat-side down with small gaps between them.

Fry undisturbed for 2–3 minutes until the bottoms are golden-brown.

Carefully add 60 ml (about 1/4 cup) water to the pan — it will sizzle. Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (pork should reach 70°C/160°F).

Remove the lid and increase heat to medium-high to evaporate any remaining water, 1–2 minutes. Let the bottoms re-crisp for another 30–60 seconds until golden and crisp.

Use a spatula to transfer dumplings to a plate. Serve immediately with dipping sauce.

Combine 2 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon chili oil (if using) and 1/2 teaspoon sesame seeds in a small dish. Stir and serve alongside dumplings.