This recipe admittedly takes a long time. It also uses some less standard ingredients. But, it makes a lot so freeze some and have an easy dinner another night (or two). Yes, there is a broccoli stir fry that goes with the dumplings. I’ll post that recipe next week.
adapted from Family Fun magazine, February 2010
1 egg white, lightly beaten
1 Tbsp soy sauce
2 tsp oyster sauce
2 tsp sesame oil
1 tsp cornstarch
½ tsp sugar
¼ tsp kosher salt
1/8 tsp pepper
¼ lb shredded Napa cabbage (about 2 cups)
¼ cup minced scallions
2 tsp minced fresh ginger
1 small garlic clove, minced
½ lb ground pork
24* round dumpling wrappers or wonton skins
- Whisk together the egg white, soy sauce, oyster sauce, sesame oil, cornstarch, sugar, salt, and pepper in a large bowl.
- Stir in the cabbage, scallions, ginger, and garlic. Add the pork and stir until fully combined.
- Line two baking sheets with parchment paper.
- Stuff the dumplings.
- Fill a small bowl with water.
- Lay out 6 wrappers on your work surface. Cover the remainder with a wet paper towel.
- Spoon 2 tsp of filling into the center of each wrapper.
- Using water on your finger, moisten the outer rim of each wrapper.
- Bring the opposite sides of the wrapper together and pinch together, eliminating as much air as possible.
- Avoid having too much filling as it will break the wrapper.
- Transfer the dumplings to the baking sheets, spacing them so they don’t touch. Cover with a damp cloth while you finish the other dumplings.
- Refrigerate for up to two hours. Or, freeze on the baking sheet and then transfer frozen, uncooked dumplings to a freezer bag for up to three months.
- Cook the dumplings.
- Heat 2 tsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange about a dozen dumplings in the pan, not touching, and leave for 2 minutes to cook the wrapper.
- Add ¼ cup of water, and cover. Let cook for 5 minutes.
- Uncover the pan and raise the heat to cook off the remaining water.
- Continue frying the dumplings for 2 additional minutes.
- Serve immediately or transfer to a warm oven.
- Repeat for remaining dumplings.
- If dumplings are frozen, do not thaw. Follow the same process, but increase the cooking time from 5 to 7 minutes.
*Note: I have never been able to fit all the filling in 24 wrappers so I purchase extras (roughly double) to use all the filling.