Trust me when I say, these pan-fried pork dumplings with cabbage and asian chives are better than your average takeout potstickers! The filling is tender and juicy while the bottoms are crispy. Whether you eat them on their own, dip them in our soy and vinegar dumpling sauce, or dress them with some chili oil, you'll love them!
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For the dumpling:
3.5ouncecabbage, finely chopped (about 1 cup)
2.5ounceAsian chives,sliced (or green onion; about ¾ cup)
For cooking the dumplings (about 12-15 at a time):
2Tablespoonsoil, or any neutral oil
For the dumpling sauce:Drizzle the oil to a small saucepan over medium heat. Add the garlic and crushed red pepper and sauté until fragrant, about 30 seconds. Remove the pan from heat then add the remaining ingredients. Stir until the sugar is dissolved and set aside until needed.*If the sauce is too pungent for you, add 1-2 tablespoon of water to dillute the sauce to your preference.*
For the filling:Combine all of the ingredients for the filling into a mixing bowl and vigorously stir for a few minutes until everything is well incorporated and the filling looks more binded and paste-like. Cover and let rest for about 15 minutes or until needed.
Assembling the dumplings:Prepare a small bowl or ramekin with water.
Place about 1 to 1½ Tablespoons of filling in the wrapper and dab water all around the edges of the wrapper. Fold the dumpling wrapper in half like a taco and seal the dumpling. You can seal the dumplings by pleating the wrapper or just pinch the edges tightly to bind. Cover finished dumplings with a clean towel and repeat with remaining filling and wrappers.*Refer to the post for step by step photo of an easy dumpling pleat method.*
Pan-fry the dumplings:Heat 2 tablespoons of oil in a nonstick pan over medium high heat. Arrange the dumplings in the pan without overcrowding. We usually cook the dumplings in batches of 12 to 15 dumplings per pan.
Immediately, add ½ cup of water to the dumplings and cover with a lid. Let the dumplings steam for about 6 minutes, or until the water is evaporated. Uncover the lid and let the dumplings cook for another minute or two until the bottoms are golden brown and crispy. Repeat with the remaining dumplings or freeze the dumplings for later. *Refer to the post for dumpling freezing tips!*
Serve:Enjoy these pan-fried dumplings while their hot! They're great on their own, dipped in the dumpling sauce, or drizzled with chili oil.
Refer to the post for freezing tips, alternate cooking technique, and other FAQs!
We recommend using ground pork with at least 20% fat, as it'll produce juicer dumplings and tender filling.
Water is added to the filling to make the filling juicier. As you mix the filling, the water will get easily absorbed into the ground pork.