Large nonstick sauté pan with cover for pan frying dumplings.
Heat resistant spatula
Rubber spatula or chopsticks to mix the filling
Fork or spoon for filling
Bowls for serving
Round circular dumpling wrappers
1/2napa cabbage more or less depending on the size!
2garlic clovessave a little for the dipping sauce
1 1/2tbspsoy sauce
1tspshaoxing Wine or Rice Cooking Wine
1tspDiamond Kosher salt
1chopped scallion for garnishsave a little for the dipping sauce - (optional)
A pinch of chopped scallions and/or chopped garlic
1-2dropssesame oil (optional)
Sichuan chili oil or red pepper flakes(optional for the hot and spicy lovers)
Wash and chop garlic and napa cabbage into small pieces.
In a bowl, combine the ground pork, garlic, and napa cabbage. Grate fresh ginger over the filling. Mix in soy sauce, sugar and shaoxing wine. Set aside.
Wrap the dumplings
Take one dumpling wrapper. Put one teaspoon of the filling in the middle of the wrapper. Dip your fingers in the bowl of water and wet half of the sides. Fold the dumpling in half and only pinch the top middle part closed. You should now have two loops on either side. Take half and push up to your pinched middle and fold one side towards the middle pinched area. Repeat on that side once more. Repeat the last two steps on the other side and put on a plate. Repeat until you have the amount of dumplings you would like to eat or freeze.
Cook the dumplings while you have your friends or family wrapping dumplings
Heat up a large sauté pan and add 1-2 tbsp of oil. Place dumplings about ½ inch apart in the pan. I like to put them in a circle. After 2 minutes, add 1/2 cup of water and cover. Simmer for 5 minutes and add 3 tbsp of water again. Simmer for 5 more minutes or until water is evaporated. Uncover and continue to cook until the bottom is crispy. With your spatula, scoop up the dumplings and place on a plate. Garnish with scallions and serve with bowls and dipping sauce.
In a small bowl, combine the dipping sauce ingredients and stir. The longer the garlic and scallions sit, the stronger the flavor.
Add to your favorite instant ramen or soup! You can freeze these on a plate for 15-20 minutes. Then add them into an air tight container and keep in the freezer to eat later in the week. Freezing them on the plate first helps them not stick together in the container.