Dumplings(fried)(6) Recipe

Prepare cabbage

Place shredded cabbage in a bowl, sprinkle with a pinch of salt, toss and let sit 5 minutes. Squeeze out excess water using a clean kitchen towel or paper towels until mostly dry. This prevents a soggy filling.

Make filling

In a mixing bowl combine ground pork, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, black pepper and cornstarch. Mix thoroughly with chopsticks or a spoon until mixture is sticky and well combined (about 1–2 minutes). Taste a small piece (optional: cook a tiny patty in a hot pan) and adjust seasoning.

Fill and fold dumplings

Lay one wrapper flat in your palm. Brush a thin line of water around the edge (use the 2 tsp of water). Place about 1 heaping teaspoon (approximately 12 g) of filling in the center of each wrapper — avoid overfilling. Fold wrapper in half to form a half-moon, press center to seal, then pleat one side over the other along the sealed edge to form traditional pleats, making sure there are no air pockets. Repeat until all 24 dumplings are filled. Keep finished dumplings covered with a damp cloth to prevent drying.

Pan-fry (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons of neutral oil and tilt the pan to coat. When oil is hot (shimmering), arrange dumplings flat side down in a single layer without overcrowding (work in two batches if needed). Fry for 2–3 minutes until bottoms are golden brown.

Steam to cook through

Carefully pour 1/4 cup of water into the skillet (it will sizzle) and 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 translucent at the edges. Remove the lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Transfer dumplings to a plate lined with paper towel.

Deep fry option (fully fried)

Alternatively, heat 1–2 inches of oil in a deep pot to 175°C (350°F). Fry dumplings in batches 2–3 minutes until golden and crisp. Drain on paper towels. This yields fully fried dumplings rather than potstickers.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil (if using) and sugar in a small bowl until sugar dissolves. Adjust to taste (more vinegar for tang, more sugar for balance). Serve alongside hot dumplings.