Dumpling Pan-Fry (Guo Tie)

Serves 4

Ingredients

• 1 lb ground pork
• 3 cups finely chopped napa cabbage
• 4 thinly sliced scallions
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp shaoxing wine
• 1/2 tsp white pepper
• 1/2 tsp salt
• 40 round dumpling wrappers
• 2 tbsp (for frying) vegetable oil
• 1/2 cup (for steaming) water
• 3 tbsp (for dipping sauce) soy sauce
• 2 tbsp (for dipping sauce) rice vinegar
• 1 tsp (for dipping sauce) sesame oil
• 1 tsp (optional, for dipping sauce) chili crisp

Instructions

1. 1Combine chopped napa cabbage with salt in a bowl; let sit 10 minutes to draw out moisture.
2. 2Squeeze cabbage firmly in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
3. 3In a large mixing bowl, add ground pork, drained cabbage, scallions, ginger, garlic, soy sauce, sesame oil, shaoxing wine, white pepper, and salt.
4. 4Mix filling vigorously with a spoon or hands for 2-3 minutes until it becomes sticky and well combined. Cover and refrigerate 15 minutes if time allows.
5. 5Place one dumpling wrapper on a clean surface. Add filling in the center.
6. 6Lightly moisten the edge of the wrapper with water. Fold in half and pleat the top edge 4-5 times to seal tightly, pressing out any air pockets. Repeat with remaining wrappers and filling (makes ~40 dumplings).
7. 7Heat vegetable oil in a large non-stick skillet over medium heat. Arrange 20 dumplings flat-side down in the pan without crowding.
8. 8Cook undisturbed for 2-3 minutes until bottoms are golden brown.
9. 9Carefully pour in water, immediately cover with a lid, and steam for 5-6 minutes until water evaporates and dumplings are cooked through.
10. 10Remove lid, drizzle a little extra oil if needed, and cook 1 more minute to re-crisp bottoms. Transfer to a plate. Repeat with remaining dumplings.
11. 11While dumplings cook, whisk together soy sauce, rice vinegar, sesame oil, and optional chili crisp for the dipping sauce.
12. 12Serve hot with dipping sauce on the side.