If you love dumplings, you are going to love these pork and cabbage dumplings! Make sure to store some in the freezer for the future!
- 40 round dumpling wrappers
- 1 lb. ground pork
- 1 egg
- 5 stalks green onion, sliced
- 1 tablespoon freshly grated ginger
- 4 garlic cloves, minced
- 1 cup chopped cabbage
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 tablespoon sriracha
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon chili oil and flake
- 1/2 teaspoon sesame seeds
- Mix all the sauce ingredients together and set aside.
- In a medium cast iron, heat 1 tablespoon of neutral oil over medium heat. Add the chopped cabbage and let it sit in the pan without stirring for a couple of minutes until dark spots appear. Stir and repeat until the cabbage has charred spots all over. Transfer cabbage to a cutting board, cool slightly and finely chop. Mix with the filling ingredients (minus the wrappers) until everything is well mixed.
- Take a round wrapper and brush the edge with water. Place about 1 teaspoon of filling in the center and fold with pleats (see above for video references!). Dust the bottom with a little flour and place on a tray. Repeat until all the filling is done.
- Heat a large nonstick skillet over medium heat. Add 1 tablespoon of oil. Place the dumplings in the pan, flat bottom side down, and cook for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the pan, cover and cook for another 5-7 minutes until the water has evaporated. Serve hot with dipping sauce. Any extra dumplings can be frozen and cooked from frozen in the same method.
I love making a large batch of dumplings and freezing what I don’t it. It makes a great, easy meal for later.
Folding the dumplings takes time and practice, don’t get discouraged if they aren’t perfect!