Ingredients
½ cup soy sauce
1 tbsp rice vinegar
1 tbsp green onions, thinly sliced
1 tbsp white sesame seeds, roasted
1 tsp hot sauce
1 lb ground pork
4 garlic cloves, minced
½ cup green onions, thinly sliced
1 cup green cabbage, finely chopped
2 tbsp soy sauce
1 tsp sesame oil
3 tbsp ginger, fresh, minced
dumpling wrappers
3 tbsp vegetable oil , for frying
¼ cup water, add more for brushing and as needed
1 cornstarch , for dusting
green onions, thinly sliced
Preparation
In a large bowl, combine all the ingredients for the filling then mix until evenly incorporated.
Set aside covered in a chilled area for at least an hour to allow the proteins to rest and firm up.
While waiting, combine all the ingredients for the sauce. Mix until evenly incorporated and set aside.
Dust your work area with cornstarch, then lay out the wrappers. Place roughly 1 tablespoon of mixture onto each dumpling wrapper.
Spread a little water on the edges of the wrapper with your index finger, then crimp the edges to form the dumpling shape.
In a large skillet, heat vegetable oil over high heat. Place your dumplings flat side down (do not overcrowd the skillet), and sear until golden brown.
Add roughly ¼ cup of water, cover, and allow to “steam” for roughly 3 minutes.
Uncover, then reduce heat to medium. Continue simmering for roughly 5 minutes until the water has completely evaporated and the flat sides turn crispy.
Transfer your dumplings onto a plate, with the golden flat sides up. Repeat until you have cooked all your dumplings this way.
Serve with 3 tablespoons of dipping sauce and garnish with ¼ teaspoon green onions per serving.
