Dumplings (fried)(6) Recipe

Prepare cabbage

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt (about 1/4 tsp), toss, and let sit 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or between your hands to remove as much liquid as possible. Measure the drained cabbage; it should be about 100–120 g after draining.

Make filling

In a mixing bowl combine ground pork, drained cabbage, chopped scallions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix thoroughly with chopsticks or a spoon until the mixture is sticky and well combined (about 1–2 minutes). This helps the filling bind and stay juicy.

Portion filling

Prepare a small bowl of water for sealing. Working with one wrapper at a time: place a wrapper on your palm or a flat surface, spoon about 1 heaping teaspoon (about 12–15 g) of filling into the center of the wrapper. Do not overfill; leave space at the edges for sealing.

Seal dumplings

Mix the all-purpose flour and 2 tsp cold water to make a thin slurry (or use plain water). Lightly moisten the wrapper edge with the slurry using a fingertip. Fold the wrapper in half over the filling to form a half-moon, pressing to seal the center. Create 3–4 small pleats on one side, pressing each pleat to the sealed edge so the dumpling is fully closed and the base is flat. Repeat to make 18 dumplings. Keep completed dumplings covered with a damp cloth to prevent drying.

Heat pan

Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 3 tablespoons neutral oil and swirl to coat the surface. Heat until shimmering but not smoking.

Pan-fry dumplings

Arrange 8–9 dumplings flat-side down in a single layer in the skillet with space between them. Cook undisturbed for 2–3 minutes until the bottoms are golden brown.

Steam and crisp

Carefully pour 100 ml water into the skillet (watch for splatter), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 6–7 minutes until the filling is cooked through and water has evaporated.

Finish frying

Remove the lid and increase heat to medium-high for 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel if desired. Repeat the process with remaining oil and dumplings in a second batch.

Stir together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil (or a pinch of chili flakes), and 1 tsp sesame seeds in a small bowl. Adjust to taste. Serve alongside hot dumplings for dipping.