Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare the Dough: In a mixing bowl, whisk together 2 cups of all-purpose flour and a pinch of salt. Gradually add ¾ cup of warm water (around 110°F) while stirring until a shaggy dough forms. Transfer the dough to a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- Make the Filling: While the dough rests, prepare the dumpling filling. In a large bowl, combine 1 pound of ground pork, finely chopped napa cabbage, green onions, and shiitake mushrooms if using. Drizzle in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and minced ginger and garlic. Mix everything thoroughly until well combined.
- Roll Out the Wrappers: After the dough has rested, divide it into smaller pieces. Roll each piece into a log and cut it into equal portions. Flatten each piece and use a rolling pin to form circular wrappers about 3 inches in diameter.
- Assemble the Dumplings: Place a spoonful of the filling in the center of each wrapper. Moisten the edges with a little water, fold the wrapper in half, and pinch to seal.
- Heat the Skillet: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, lay the dumplings flat side down in a single layer and fry them for about 2-3 minutes until golden-brown.
- Steam the Dumplings: Add ¼ cup of water to the skillet and immediately cover. Allow the dumplings to steam for 8-10 minutes, checking occasionally. Once cooked through, remove the lid and let them crisp in the skillet for an extra minute.
- Serve the Dumplings: Transfer the dumplings to a serving platter. Make a zesty dipping sauce with soy sauce, rice vinegar, and sesame oil and serve warm.
Nutrition
Notes
Best served immediately for optimal texture. Can also be stored and reheated.