Cabbage Dumplings with Pork and Ginger

Juicy pork and cabbage dumplings seasoned with fresh ginger, scallions, and soy sauce are folded into tender wrappers, then pan-steamed until the bottoms are golden and crisp.

Prep: 35 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound ground pork
• 3 cups green cabbage
• 1 tablespoon fresh ginger
• 4 whole scallions
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 0.5 teaspoon kosher salt
• 32 wrappers round dumpling wrappers
• 2 tablespoons neutral cooking oil
• 0.75 cup water

Cooking instructions

1. Finely chop the cabbage, toss it with the salt, and let it stand for 10 minutes. Squeeze out as much liquid as possible. Thinly slice the scallions and grate the ginger. (about 10 min)
2. In a large bowl, mix the pork, squeezed cabbage, ginger, scallions, soy sauce, and sesame oil until evenly combined. (about 3 min)
3. Place 1 tablespoon of filling in the center of each wrapper. Moisten the edge with water, fold the wrapper over the filling, and press firmly to seal. Keep filled dumplings covered with a damp towel while shaping the rest. (about 20 min)
4. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Arrange half the dumplings flat-side down without crowding. Cook for 2 minutes, until the bottoms begin to brown. (about 2 min) — Medium-high
5. Carefully add 6 tablespoons of water, immediately cover, and steam for 6 to 8 minutes, until the wrappers are tender and the pork reaches 160°F in the center. (about 8 min) — Medium-high
6. Uncover and cook 1 to 2 minutes more, until the water evaporates and the bottoms are crisp and golden. Transfer to a plate and repeat with the remaining oil, dumplings, and water. (about 10 min) — Medium-high