Crispy Pork Dumplings
3/4 pound ground pork
3 Tablespoons minced fresh ginger
4 cloves garlic, minced
6 scallions, finely chopped
1/2 cup finely chopped napa cabbage or regular green cabbage
1 teaspoon toasted sesame oil
3 Tablespoons low sodium soy sauce
1 teaspoon cornstarch
1 package wonton wrappers (about 50)
4 Tablespoons vegetable oil (more or less for frying)
1 teaspoon minced fresh ginger
1 scallion, finely chopped
2 Tablespoons low sodium soy sauce
1 Tablespoon water
1/2 teaspoon chili oil (optional)
In a large mixing bowl, place the ground pork, 3 Tablespoons of minced ginger, minced garlic, 6 chopped scallions, cabbage, and sesame oil.
In a small bowl, whisk together 3 Tablespoons of soy sauce with the cornstarch and the egg. Add to the pork mixture and combine thoroughly.
On a clean cutting board lay out as many wonton wrappers as can fit with out touching (6-8 wrappers). In the center of each wrapper, place a heaping teaspoon of the pork filling. Fill a small bowl with water to dip your fingertips in. With a wet fingertip, moisten the edge of each wrapper, fold over, and press firmly to close and form a triangle or half moon.
Use a large skillet with a tight fighting lid. Warm the pan over medium high heat and add 1 Tablespoon of vegetable oil. When the oil starts to shimmer, add about 6-8 dumplings and cook for 2-3 minutes or until golden. Do not crowd the dumplings in the pan; cook fewer at a time if necessary. Flip the dumplings over and add a bit of water — about 2 Tablespoons — and cover.
Remove the cover after 2-3 minutes and continue cook for another minute until crispy and golden.
Repeat with the rest of the dumplings.
Make the dipping sauce by mixing the remaing teaspoon of ginger, chopped scallion, 2 Tablespoons soy sauce, 1 Tablespoon water, and chili oil if using. Serve with dumplings.