Pork and Cabbage Dumplings
Source of Recipe
From "The Complete Small Plates Cookbook" by America's Test Kitchen
Recipe Introduction
"These soft and savory dumplings are filled with tender ground pork and crunchy cabbage, and spiked with a pleasing hit of garlic, ginger, and soy sauce. We use ready-made wrappers and lighten the filling by increasing the amount of cabbage, after getting rid of its excess moisture. We also add a lightly beaten egg white for airiness. To keep the filling in place and the wrapper from puffing up and away from the meat during cooking, we fold each filled wrapper into a half-moon, pinch the middle closed, then carefully press out any air while sealing the edges. You will need a 12-inch skillet with a tight-fitting lid for this recipe. You can substitute wonton wrappers for the gyoza wrappers; wonton wrappers are smaller, so they will yield about 40 dumplings and you may need to reduce their steaming time slightly."
List of Ingredients
Filling:
◦ head napa cabbage, cored and chopped fine (6 cups)
◦ teaspoon table salt
◦ 12 ounces ground pork
◦ 4 scallions, minced
◦ 1 large egg, lightly beaten
◦ 4 teaspoons soy sauce
◦ 1 teaspoons grated fresh ginger
◦ 1 clove garlic, minced
◦ ⅛ teaspoon pepper
Dumplings:
◦ 24 round gyoza wrappers
◦ 4 teaspoons vegetable oil, divided
◦ 1 cup water, divided, plus extra for brushing
Recipe
For the filling: Toss cabbage with salt in colander set over bowl and let stand until cabbage begins to wilt, about 20 minutes. Press cabbage gently with rubber spatula to squeeze out any excess moisture, then transfer to medium bowl. Add pork, scallions, egg, soy sauce, ginger, garlic, and pepper and mix thoroughly to combine. Cover with plastic wrap and refrigerate until mixture is cold, at least 30 minutes or up to 24 hours.
For the dumplings: Working with 4 wrappers at a time (keep remaining wrappers covered with plastic wrap), place wrappers flat on counter. Spoon 1 slightly rounded tablespoon filling in center of each wrapper. Using pastry brush or your fingertip, moisten edge of wrapper with water. Fold each wrapper in half; starting in center and working toward outside edges, pinch edges together firmly to seal, pressing out any air pockets. Position each dumpling on its side and gently flatten, pressing down on seam to make sure it lies flat against counter. Transfer dumplings to baking sheet and repeat with remaining wrappers and filling.
Line large plate with double layer of paper towels. Brush 2 teaspoons oil over bottom of 12-inch nonstick skillet and arrange half of dumplings in skillet, flat side down (overlapping just slightly if necessary). Place skillet over medium-high heat and cook dumplings, without moving them, until golden brown on bottom, about 5 minutes.
Reduce heat to low, add cup water, and cover immediately. Continue to cook, covered, until most of water is absorbed and wrappers are slightly translucent, about 10 minutes. Uncover skillet, increase heat to medium-high, and continue to cook, without stirring, until dumpling bottoms are well browned and crisp, 3 to 4 minutes more. Slide dumplings onto paper towel-lined plate, browned side facing down, and let drain briefly. Transfer dumplings to serving platter. Wipe out now-empty skillet with paper towels and repeat with remaining dumplings, oil, and water. Serve.
Makes 24 dumplings
❧ Scallion Dipping Sauce:
"For a milder dipping sauce, omit the chili oil."
◦ cup soy sauce
◦ 2 tablespoons rice vinegar
◦ 2 tablespoons mirin
◦ 2 tablespoons water
◦ 1 teaspoon chili oil (optional)
◦ teaspoon toasted sesame oil
◦ 1 scallion, minced
Combine all ingredients in bowl. (Sauce can be refrigerated for up to 1 day; let come to room temperature before serving.)
Makes about cup
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