Pan-Fried Pork and Cabbage Dumplings

Timing

Serves: 4 main-course servings; about 32 dumplings. Estimated prep: 45 minutes. Estimated cook: 30 minutes in 2 batches. Additional time: 10 minutes cabbage draining, overlapping prep. Estimated total: About 1 hour 15 minutes. Times are estimates.

Equipment

Large nonstick skillet with tight lid, mixing bowls, clean kitchen towel, tray, fine-tip thermometer

Method

1. Toss the chopped cabbage with salt and leave in a colander for 10 minutes. Meanwhile, stir together all dipping-sauce ingredients, including optional chili oil, until the sugar dissolves. Set the sauce aside, away from the raw filling.
2. Squeeze the cabbage firmly in a clean towel to remove as much liquid as possible. In a bowl, stir the pork with scallions, ginger, soy sauce, sesame oil, sugar, white pepper and 2 tablespoons cold water until the mixture becomes sticky. Fold in the squeezed cabbage. Do not taste raw filling; to check seasoning, cook a small spoonful to 160°F first.
3. Keep unused wrappers covered so they stay flexible. Divide the filling into 32 approximately equal portions, about 1½ tablespoons each depending on how firmly the cabbage was squeezed. Put one portion in the center of a wrapper, moisten the edge lightly with sealing water, then fold into a half-moon. Press out air around the filling and pinch the entire seam firmly closed; pleats are optional. Stand on a parchment-lined tray and repeat. If a wrapper cannot close easily, reduce its filling and use spare wrappers for the remainder; do not overfill. Refrigerate filled dumplings and remaining raw filling while working in batches.
4. Heat 1 tablespoon oil in the skillet over medium heat. Arrange half the dumplings flat-side down, leaving a little space between them. Fry for about 3 minutes until their bases begin turning golden. Have the lid ready, carefully pour ½ cup water down the pan side and cover immediately to contain splatter.
5. Steam over medium-low heat for 8–10 minutes. Check the center of several of the largest dumplings with a fine-tip thermometer: the pork filling must reach 160°F. If not, add 2 tablespoons water, cover and continue cooking, rechecking as needed. Keep the second batch refrigerated.
6. Once cooked through, uncover and let any remaining water evaporate. Cook another 1–2 minutes until the bottoms are crisp, then lift onto a clean plate. Repeat with the remaining oil, dumplings and ½ cup steaming water. Serve hot with the dipping sauce.

Options: Use ground beef instead of pork and keep the 160°F filling target. Round gyoza wrappers work if similar in size; smaller wrappers require less filling and produce more dumplings.

Allergens: Wheat, soy and sesame. Wrappers or chili oil may have additional allergens; check labels.

Make ahead: Freeze uncooked dumplings in a single layer, then transfer to a freezer container. Cook from frozen rather than thawing; expect extra steaming time and verify 160°F in the filling. Storage: Refrigerate in shallow containers within 2 hours (1 hour above 90°F), at 40°F or colder. Use within 3–4 days and reheat to 165°F. Keep raw filling refrigerated and use within 1–2 days or freeze.