Pork Dumplings
Ingredients
1 pound ground pork
2 cups shredded cabbage
4 cloves garlic, minced
3 stalks green onion, thinly sliced
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
Kosher salt
fresh cracked pepper
36 (round) dumpling/potsticker wrappers
2–4 tablespoons vegetable oil
Garnish:
sliced green onion
sesame seeds
soy sauce
Directions
Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined.
Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper.
Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this.
Fold the wrapper in half and press the edges together to seal the dumpling into a half moon shape.
Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on it’s own.
Heat 2 tablespoons oil a large saute pan over medium heat.
Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down and cook for about 1-2 minutes or until the bottom is a dark golden brown.
Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so we be sure to have the lid handy before pouring the water.
Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed.
Remove lid and cook for another 30 seconds or so, until the bottoms are crisp again.
Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil.
Serve with soy sauce and garnish with sliced green onion and sesame seeds.
