This is a recipe developed specially for the Feedfeed by @W2SixPackChef!
He says one of his fondest childhood memories is making dumplings with my family! His family would spend a Saturday or Sunday afternoon making a bunch for dinner and to freeze so they always had dumplings on hand.
These pan-fried pork & cabbage dumplings are one of his favorites! They are juicy and savory on the inside, but crispy, crunchy and golden on the outside.
For the dipping sauce
- 1/ 2 cup black vinegar
- 1/ 4 cup soy sauce
- 1 finely sliced green onion
- 1 tablespoon finely diced cilantro stems
- 1 teaspoon sesame oil
- 1 finely diced red chili
- 1 tablespoon sriracha
For the dumplings
- 2 cups finely sliced Napa cabbage
- 1 pound ground pork
- 1 1/ 2 teaspoons white pepper
- 5 cloves finely minced garlic
- 1 tablespoon finely minced ginger
- 3 finely sliced green onions,
- 5 stalks chopped cilantro leaves
- 1 1/ 2 cups sliced shiitake mushrooms
- 2 teaspoons sugar
- 1 pack round dumpling wrappers
Make the dipping sauce. Combine all the ingredients together and adjust seasoning if needed.
Combine all the dumpling recipes into a large bowl. With clean hands, knead and mix the mixture until the mixture is homogenous and starting to feel tacky/sticky. Tip: if you want to taste your dumpling mixture for flavor, fry up or microwave a small bit to cook the meat so you can taste.
Make the dumplings. Grab a dumpling wrapper. Using a small bowl of water, dip your fingertip in and coat the entire outside rim of the dumpling wrapper with a bit of water. Next, spoon a little less than a tablespoon of filling in the center of the wrapper. Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape. Transfer finished dumplings to a parchment lined baking sheet or plate.
Cook the dumplings. Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat. Add as many dumplings as will fit in a single layer and cook until bottom starts getting golden brown. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 2-3 minutes and then remove the lid. Continue cooking until the water is fully evaporated and the dumplings have crisped up again.
Serve dumplings crisp side up and with dipping sauce on the side. Enjoy!