Dumplings (fried) (6) Recipe

Prepare cabbage

Place the finely chopped Napa cabbage in a bowl, sprinkle with a pinch of salt (about 1/4 tsp), toss, and let sit 10 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Measure out 1 cup after squeezing; discard excess liquid.

Make filling

In a medium bowl combine ground pork, squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix with a spatula or chop with a cleaver repeatedly until mixture becomes sticky and cohesive (about 1–2 minutes). This ensures a tender filling.

Assemble dumplings

Place one wrapper on a clean surface and brush the edge lightly with water. Put about 1 teaspoon to 1.5 teaspoons of filling in the center (adjust to wrapper size), fold wrapper in half or pleat one side to form a half-moon, pressing edges firmly to seal and remove air. Repeat until all filling is used — should make about 24 small dumplings. Keep assembled dumplings covered with a damp towel to prevent drying.

Heat pan

Use a nonstick or cast-iron skillet with a tight-fitting lid. Add 4 tablespoons vegetable oil and heat over medium-high until shimmering but not smoking (about 1–2 minutes).

Fry dumplings

Arrange dumplings in the pan flat-side down in a single layer, leaving small gaps (work in batches if necessary). Fry 2–3 minutes until the bottoms are golden brown.

Steam-fry (pan-fry) finish

Carefully pour 1/2 cup water into the pan (it will sizzle), immediately cover with the lid, reduce heat to medium-low, and steam 5–6 minutes until the filling is cooked through and water has mostly evaporated. Remove lid and cook 1 more minute to re-crisp bottoms. If desired, drizzle 1/2 teaspoon toasted sesame oil over dumplings and tilt pan to coat.

Rest

Transfer dumplings to a plate lined with paper towel for 1 minute to absorb any excess oil, then serve hot.

Mix soy sauce, black vinegar, chili oil (if using), and sesame seeds in a small bowl. Taste and adjust balance (more vinegar for tang, more soy for salt). Serve alongside hot dumplings.