Golden pan-fried dumplings filled with seasoned pork, Chinese chives and Napa cabbage.
Chef's notes
These dumplings freeze very well. Once filled, freeze them individually in a single layer on a baking sheet. Once frozen, transfer them to freezer bags. Cook them from frozen, the same way as described above. The cooking time will take a little longer when frozen.
Steps
1
Making the Filling
Ingredients
4 cups Napa cabbage
1 1/2 cups Chinese chives
3 cloves garlic
1 tsp fresh ginger
2 large eggs
6 tsp soy sauce
3 tsp sesame oil
1 tsp salt
1 lb regular ground pork
To make the filling, thinly slice the Napa cabbage and the Chinese chives. Mince the garlic and ginger.
In a large bowl, whisk the eggs, soy sauce, sesame oil, salt, garlic and ginger. Add the ground pork, cabbage, and chives and mix evenly together.
2
Testing the Filling for Seasoning
Ingredients
vegetable oil (for frying)
Heat a non-stick fry pan over medium heat and add a small amount of oil. Fry a bit of the filling. Once fully cooked through, taste and adjust the seasonings in the filling to your liking.
3
Setting Up an Ice Bath
Ingredients
ice
Set up an ice bath to keep the pork mixture cold while you fill the dumplings.
4
Filling the Dumplings
Ingredients
2 packages round wonton wrappers
To fill the dumplings, drop about a tablespoon of the mixture into the center of a dumpling wrapper. Do not overfill.
Using water, wet half of the perimeter of the wrapper with your finger. Fold to make a half moon shape. Squeeze out as much of the air out as possible when sealing. You can pleat the edges by folding part of the seam over itself and pressing together to glue.
5
Pan-Frying & Serving the Dumplings
Ingredients
grapeseed or peanut oil (for frying)
red rice vinegar (for dipping)
sambal oelek (for dipping)
soy sauce (for dipping)
In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches).
Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through. Remove the lid and let any remaining liquid cook off.
Serve immediately with red rice vinegar, sambal oelek, and soy sauce for dipping.
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I oil the pan and then place the dumplings in the pan. When ready to cook, I add 1/3 cup of water and cover the pan. After 3 to 5 minutes, I remove the lid and continue cooking until the dumpling bottoms are crusty. then serve.
Hi Elaine. If you have access to a kitchen, I would cook them at the gathering since they cook so fast (start at step 5). If you want to precook and just reheat, you can put them in a nonstick skillet with a couple TB of water, cover and turn up the heat to re-heat/ soften. Lauren
Ken R • Rouxbe Staff •Hi Naouar- Sure you can use a substitute, not a problem. It will change the flavor, but it's up to you. There are no real rules! Enjoy!
Ivan M •I oil the pan and then place the dumplings in the pan. When ready to cook, I add 1/3 cup of water and cover the pan. After 3 to 5 minutes, I remove the lid and continue cooking until the dumpling bottoms are crusty. then serve.
Elaine R •What would be the best way to reheat these I’d I wanted to bring them to a gathering?
Lauren L •Hi Elaine. If you have access to a kitchen, I would cook them at the gathering since they cook so fast (start at step 5). If you want to precook and just reheat, you can put them in a nonstick skillet with a couple TB of water, cover and turn up the heat to re-heat/ soften. Lauren