Wrap-Style Ginger Pork Dumplings
A new take on dumplings where each bite is a mouthful of savoriness!
30 minutes+
375kcal
0.5g
- Nutrition facts are for one serving.
- Time to cool the dumpling filling in a refrigerator is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Prepare the filling. Place (A) into a bowl, combine all ingredients together well for about 2 minutes until the mixture turns white in color. Place the bowl into a refrigerator to cool for about 20 minutes.
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First julienne, then roughly mince the cabbage. Place the cellophane noodles in water then quickly drain and cut into 1 cm (0.4 in.) widths using kitchen scissors. Add the cabbage and cellophane noodles to (1) and mix for a further minute or so.
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Flatten the filling out onto a tray, divide into 24 portions (6 x 4 is recommended).
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Place the filling (3) vertically in the center of the dumpling wrappers, wet the wrapper edges with some water and fold in the right and left sides to create a tri-fold shape. Spread the filling to the edges and adjust the shape.
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Pan-fry half (12) of the dumplings at one time. Place half of the vegetable oil into a fry pan and heat well over medium heat, arrange (4) inside and pan-fry until golden. Add 70 ml (2.4 fl. oz.) of water in a circular motion, cover with a lid and steam-fry for a further 4 to 5 minutes until the moisture is boiled off.
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Remove the lid, add in half of the sesame oil and pan-fry until the pan-side surfaces are golden-brown then serve onto a platter. Repeat this process for the remaining half of the dumplings. Serve with sides of soy sauce and vinegar.
- Recipe Makiko Oda
- Photo Jun Takasugi
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