Pork Gyoza-Style Pan Dumplings

Serves 4 · 35 min prep · 20 min cook

Ingredients

• 12 oz ground pork
• 2 cups napa cabbage, finely shredded
• 4 green onions, minced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 32 round dumpling wrappers
• 2 tbsp neutral oil
• 1/2 cup water
• 3 tbsp rice vinegar
• 1 tbsp chili crisp or chili oil
• 1/2 tsp salt

Instructions

1. 1Place the shredded napa cabbage in a colander, sprinkle with salt, and let it sit 10 minutes; then squeeze out as much liquid as possible with your hands.
2. 2In a large bowl combine the ground pork, squeezed cabbage, minced green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix vigorously with chopsticks or a fork until the filling becomes sticky and cohesive.
3. 3Lay a dumpling wrapper on a clean surface and place a small mound of filling in the center.
4. 4Moisten the edge of the wrapper with water, fold in half into a half-moon, and pinch the edges firmly to seal; create a few small pleats along one side if desired for classic gyoza shape.
5. 5Repeat until all wrappers are filled, keeping finished dumplings under a damp towel so they do not dry out.
6. 6Heat a large nonstick skillet over medium-high heat and add half the neutral oil.
7. 7Arrange half the dumplings in a single layer flat-side down and cook undisturbed for 2 to 3 minutes until the bottoms are deep golden brown.
8. 8Carefully pour in enough water to cover the bottom of the pan by a quarter inch, then immediately cover with a tight-fitting lid.
9. 9Steam for 5 to 6 minutes until the wrappers turn translucent and the pork is cooked through.
10. 10Remove the lid and let any remaining water evaporate so the bottoms re-crisp for 1 minute.
11. 11Transfer the first batch to a plate and repeat with the remaining oil and dumplings.
12. 12Stir together rice vinegar and chili crisp for dipping and serve the hot dumplings immediately as a satisfying lunch plate.