Juicy pork-and-cabbage dumplings, pan-fried crisp on the bottom and steamed tender on top.
10 steps, about 42 minutes start to finish.
Mix ground pork, chopped green onions, soy sauce, sesame oil, ginger, garlic, and shredded cabbage in a bowl.
Mix until well combined.
Place a small spoonful of filling in the center of each dumpling wrapper.
Wet the edges of the wrapper with water using your finger.
Fold and pleat to seal the dumplings.
To pan-fry: Heat oil in a skillet over medium-high heat.
Place dumplings in the pan and cook until bottoms are golden brown.
Add a splash of water and cover with a lid to steam for a few minutes until cooked through.
Remove lid and let the bottoms crisp up again.
Serve with dipping sauce.
“Resist overfilling and wet the wrapper edges well before pleating, so they seal tight. Overstuffed dumplings split open in the pan and leak their filling as they steam.”
