Wrap-Style Ginger Pork Dumplings Recipe

No-fold dumplings that lock in flavor and juiciness!

Cooking time

30min+

Calories

375kcal

Sodium

512mg

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

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.
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 knead to combine for a further minute or so.
Flatten the filling out onto a tray, divide into 24 portions (scoring the surface with a 6-by-4 grid is recommended).
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.
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.
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.

Cooking Basics

Cabbage - julienned

Separate the leaves and remove the core. Cut the leaves in half lengthwise to make it easier to julienne, then stack, roll up, and slice very thinly from end to end.

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