These Pork and Cabbage Dumplings are perhaps my all-time favorite ATK recipes, and are served with Scallion Dipping Sauce. This has become my meal to celebrate my events (e.g. my birthday, fathers day, etc); today was an early Father’s Day because I will be on vacation for the “real” Father’s Day.
First salt the minced cabbage in a colander for 20 minutes to remove moister, then combine remaining ingredients in a bowl and refrigerate for 30 minutes. Add 1 tablespoon of filling to center of wrapper, fold over squeezing out any air, and seal using water and pinch closed. They cook in three phases. First, cook in a 12″ skillet with 1 tablespoon of oil for 5 minutes, which brown the bottom. Second, add 1/2 cup water and cover immediately; steaming for 10 minutes. Finally, cook uncovered for 4 minutes to dry out the excess moisture. Put on paper towel lined plate and cook the next batch. The Scallion Dipping Sauce takes just a few minutes to mix together.
Absolute 5-star recipe. These have become my favorite recipe from Chris Kimball, even though I don’t generally eat Chinese Food (it’s the MSG that I don’t like).
- Unless you have two 12″ non-stick skillets with lids, you will have to eat in batches. Usually it takes 4 batches, but I spread that over 2 days. Actually, I do have two skillets and lids for when guests come over.
- I can no longer buy round gyoza wrappers from our local supermarket. Instead I need to find a local Asian market, but in the mean time, I am using square wonton wrappers.
- I have switched to just use regular cabbage (rather than napa cabbage), because it taste the same and is much cheaper.
- I don’t use Mirim (don’t really know what it is) or chili oil for the dipping sauce.
Cost: $10. Between 50 and 60 dumplings.
How much work? Medium.
How big of a mess? Medium.
Start time 4:00 PM. Last Batch at 7:00 PM.