Pork Dumplings (Jiaozi)

• 300g ground pork
• 200g napa cabbage, finely chopped and salted
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp Shaoxing wine
• 2 tsp fresh ginger, grated
• 3 garlic cloves, minced
• 2 green onions, finely chopped
• 30 round dumpling wrappers
• Dipping sauce: soy sauce, rice vinegar, chili oil, sesame oil

Instructions

1. 1

   Salt cabbage and let sit 10 minutes. Squeeze out all moisture — this prevents soggy dumplings.

2. 2

   Combine pork, cabbage, soy sauce, sesame oil, wine, ginger, garlic, and green onions. Mix vigorously until sticky.

3. 3

   Place 1 tsp filling in center of each wrapper. Fold and pleat edges to seal tightly.

4. 4

   Heat oil in a non-stick pan over medium-high. Add dumplings flat-side down. Cook until golden, 2-3 minutes.

5. 5

   Add 1/4 cup water, cover immediately. Steam until water evaporates, 5-6 minutes.

6. 6

   Uncover and cook 1 more minute to re-crisp bottoms. Serve with dipping sauce.

Tags