Juicy on the inside, crispy and golden brown on the outside, these Japanese style dumplings are so fun to make and even more fun to eat.
For the filling:
1 lb ground pork (I used @meatme’s pasture-raised ground pork)
2 cups green cabbage, TINY dice. Add 1 tsp of salt, let sit for 10 mins, then squeeze out liquid with clean towel.
1 cup carrots, grated
½ cup scallions, minced
2 cloves garlic, grated
1 tbsp ginger, grated
3 tbsp low sodium soy sauce
¼ tsp kosher salt
2 tbsp Chinese cooking wine
1 tbsp sesame oil
1 package round dumpling wrappers
For the cornstarch slurry:
1 tsp cornstarch
¾ cups warm water
Mix up with a whisk
For the dipping sauce:
Rice wine vinegar
Low sodium soy sauce
Chili oil (optional)
1. Mix all filling ingredients together.
2. Spoon 1 heaping tbsp of mixture onto wrappers and make dumplings. Watch how I fold dumplings in the video above.
3. Using a non stick pan, bring to medium heat. Spray surface lightly with cooking spray.
4. Add 6-8 dumplings, flat side down to pan. Pour in cornstarch slurry. Put the lid on and leave it alone!
5. After 10 mins, remove the lid to let the rest of the liquid evaporate.
6. Around 13 mins, you should no longer have any liquid in the pan, and the edges of the dumplings and the cornstarch are beginning to brown. It’s time to remove when all the edges turn a golden brown.
7. Begin to work your spatula around the edges of the dumplings carefully until it’s no longer stuck to the pan.
8. Swiftly and with ninja skills, flip the whole thing onto a plate.
Dip into sauce and devour.