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Categories:Viewed: 127 - Published at: 7 years ago
Ingredients
- 3/4 pound ground pork or other meat
- 1 cup minced cabbage
- 2 tablespoons minced ginger
- 1 tablespoons minced garlic
- 6 scallions, the white and green parts separated, both minced
- 1/2 cup plus 2 tablespoons good soy sauce
- 48 dumpling wrappers
- 1 egg, lightly beaten in a bowl
- 4 tablespoons peanut oil or vegetable oil, more or less
- 1/4 cup rice vinegar or white vinegar
Method
- Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water.
- Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference.
- Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together.
- (Do not overfill.)
- Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate.
- Or freeze, for up to two weeks.
- To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high.
- A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer.
- Cook about 2 minutes, or until bottoms are lightly browned.
- Add 1/4 cup water per dozen dumplings to pan, and cover.
- Lower heat to medium, and let simmer about 3 minutes.
- To make the dipping sauce, combine remaining soy sauce, green parts of scallions and vinegar.
- Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates.
- (Use more oil if necessary.)
- Serve hot, with sauce.
