Fried Dumplings Recipe

Prepare cabbage

Place the finely chopped napa cabbage in a bowl, sprinkle with 1/2 tsp salt, toss and let sit 10 minutes. Squeeze out as much liquid as possible using hands or a clean kitchen towel, then measure drained cabbage (about 1 cup). Discard or reserve liquid for another use.

Make filling

In a mixing bowl combine ground pork, drained cabbage, chopped scallions, minced garlic, grated ginger, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp salt, 1/2 tsp white pepper and 1 tsp cornstarch. Mix thoroughly with a spoon or chop repeatedly with a cleaver until the mixture becomes slightly sticky and uniform (about 1–2 minutes). Taste a small cooked bit in microwave or skillet and adjust seasoning if needed.

Prepare wrappers

Keep wrappers covered with a damp towel to prevent drying. Put about 1 tsp (roughly 8–12 grams) to 1 tbsp of filling in the center of each wrapper. Lightly brush wrapper edge with water or a bit of vegetable oil, fold wrapper in half to form a half-moon, and press edges to seal. Optionally pleat the edge for a tighter seal and nicer appearance. Repeat until all dumplings are formed; you should have about 30 dumplings.

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange dumplings in the skillet in a single layer with the sealed side up or flat side down, leaving small gaps (do not overcrowd; cook in batches if necessary). Fry without moving for 2–3 minutes until the bottoms turn golden brown.

Carefully add 1/2 cup water to the pan (it will sizzle), then immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling is cooked through (pork should register 160°F/71°C).

Remove lid and increase heat to medium-high for 1–2 minutes to evaporate any remaining water and re-crisp the bottoms. Use a spatula to transfer dumplings to a plate.

Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (or to taste), and 1/2 tsp sugar in a small bowl. Stir until sugar dissolves. Adjust acidity, salt, or heat to taste.