Prep Time 13 minutes
Cook Time 8 minutes
Total Time 21 minutes
- 1 pound ground pork
- 2 cups finely chopped Napa cabbage
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 30-40 round dumpling wrappers
- Vegetable oil for frying
- Soy sauce or dipping sauce of your choice for serving
Combine the ground pork, Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, and black pepper in a large bowl. Mix well until all the ingredients are evenly incorporated.
Take one dumpling wrapper and place about 1 tablespoon of the pork filling in the center. Dip your finger in water and wet the edges of the wrapper.
Fold the dumpling in half and pinch the edges to seal, ensuring no air pockets. You can pleat the edges for a decorative touch if desired. Repeat with the remaining wrappers and filling.
Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
Place the dumplings in the skillet in a single layer, leaving some space between them. Cook for 2-3 minutes or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Reduce the heat to medium and cook for 6-8 minutes, until the dumplings are cooked through and the water evaporates.
Remove the lid and continue cooking for another 2-3 minutes or until the bottoms of the dumplings are crispy and browned.
Transfer the crispy pork dumplings to a serving platter and repeat the cooking process with the remaining dumplings.
Serve the dumplings hot with soy sauce or your favorite dipping sauce.