Golden pan-fried dumplings filled with seasoned pork, Chinese chives and Napa cabbage.
- Serves: Makes 60
- Active Time: 1 hr 30 mins
- Total Time: 1 hr 30 mins
- Comments: 3
- Views: 7743
- Success 100%
To make the filling, thinly slice the Napa cabbage and the Chinese chives. Mince the garlic and ginger.
In a large bowl, whisk the eggs, soy sauce, sesame oil, salt, garlic and ginger. Add the ground pork, cabbage, and chives and mix evenly together.
Heat a non-stick fry pan over medium heat and add a small amount of oil. Fry a bit of the filling. Once fully cooked through, taste and adjust the seasonings in the filling to your liking.
Set up an ice bath to keep the pork mixture cold while you fill the dumplings.
To fill the dumplings, drop about a tablespoon of the mixture into the center of a dumpling wrapper. Do not overfill.
Using water, wet half of the perimeter of the wrapper with your finger. Fold to make a half moon shape. Squeeze out as much of the air out as possible when sealing. You can pleat the edges by folding part of the seam over itself and pressing together to glue.
In a large, non-stick pan, heat 1-2 tbsp. of oil over medium heat. Place the dumplings in the pan and fry on both sides until golden brown (you will need to do this in batches).
Once golden brown, add a few tablespoons of water and cover with a lid to steam for about 3-5 minutes until the pork is cooked through. Remove the lid and let any remaining liquid cook off.
Serve immediately with red rice vinegar, sambal oelek, and soy sauce for dipping.
These dumplings freeze very well. Once filled, freeze them individually in a single layer on a baking sheet. Once frozen, transfer them to freezer bags. Cook them from frozen, the same way as described above. The cooking time will take a little longer when frozen.
Haven't experienced Rouxbe yet, why not take a free trial to see what the world is talking about.