SERIES: classics and cabbage and pork dumplings
Dumplings are a fun thing to make when you feel like you want something takeout like or want to make something a little fun for a crowd. This recipe has a sauce that is SO GOOD! We usually double the sauce recipe because it’s that tasty (the recipe here shows doubled quantities already). This is definitely a “go-to” in our recipe book. We enjoy it pretty regularly. I hope you enjoy!
pork and cabbage dumplings with black pepper-scallion sauce
Ingredients
Black Pepper-Scallion Sauce
- 4 green onions, roughly chopped
- 2 garlic cloves, minced
- 4 TBSP sugar
- 4 TBSP black Chinkiang vinegar
- 3 TBSP soy sauce
- 2 TBSP sriracha
- 2 TBSP olive oil
- 2 TBSP sesame oil
- 2 TBSP black pepper
Dumplings
- 4 cups cabbage(green, Napa, or savoy), finely chopped
- 1 TBSP kosher salt
- 1/2 LB ground pork
- 1 cup fresh chives, minced
- 3 TBSP soy sauce
- 1 TBSP fresh ginger, peeled and minced
- 2 TSP sesame oil
- 1 16-ounce package dumpling or gyoza wrappers
- 4 TBSP olive oil
Instructions
Make the sauce by combining all ingredients in a blender and process until smooth. Transfer to a bowl and set aside.
Place the cabbage in a large bowl with the salt, toss well and let sit for 10 minutes. After 10 minutes, squeeze as much water out of the cabbage as possible and return to bowl.
To the cabbage, add the pork, chives, soy sauce, ginger, sesame oil and use your hands to mix it all together well.
Take half of the dumpling wrappers and separate individually on a clean, dry counter. Fill a small dish with warm water. Place a teaspoon worth of filling in the middle of each wrapper and wet the outer rim of the wrapper with the warm water. Fold the wrapper over itself making a half circle and then pinch the wrapper together, crimping/pleating every 1/4 of an inch or so. If you have a partner helping you, once you fold ~15 dumplings they can start the cooking process. If you're on your own, continue with the process of folding the dumplings covering with a dry clean towel in between batches.
Once you're ready to cook, place a large non-stick skillet over medium to medium high heat and add some oil. When the oil is hot and shimmering, add 12-15 dumplings to the pan and cooke about 3 minutes without moving the pan, until the dumplings are golden brown on the bottom. Next add 2 TBSP water to the bottom of the pan and cover immediately. If you don't have a lid, you can use foil or a sheet pan. Wait unitl the water has evaporated and then add another 2 TSBP of water and cover. Repeat this process one last time with 2 TSBP of water and allow the dumplings to steam until the water evaporates. Transfer to a plate and repeat the process until all are cooked.
Serve the dumplings with the black pepper - scallion sauce.
Notes
Inspired by: Joanne Chang & Karen Akunowicz