Crispy Pan-Fried Pork Dumplings (Guo Tie)

Directions

1. Step 1

   Finely chop napa cabbage. Mix with 1/2 tsp salt, let sit for 15 minutes, then squeeze out excess water. Mince ginger and chop scallions.

2. Step 2

   In a large bowl, combine ground pork, squeezed cabbage, minced ginger, chopped scallions, soy sauce, Shaoxing wine, sesame oil, white pepper, and 0.5 tsp salt. Mix thoroughly.

3. Step 3

   To assemble dumplings: Place a wrapper in your palm, add about 1 tablespoon of filling in the center. Moisten the edges with water. Fold in half to create a crescent, then pleat the edges to seal.

4. Step 4

   Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer, ensuring they don't touch.

5. Step 5

   Cook for 2-3 minutes until the bottoms are golden brown and crispy.

6. Step 6

   Pour about 1/4 cup water into the skillet (enough to cover the bottom 1/4 inch of the dumplings). Immediately cover with a lid.

7. Step 7

   Steam for 8-10 minutes, or until the water has evaporated and the wrappers are translucent and cooked through.

8. Step 8

   Remove lid, increase heat slightly to crisp up the bottoms again for 1-2 minutes if needed. Serve immediately with your favorite dipping sauce (soy sauce, vinegar, chili oil).