@magsspicedkitchen ‘s Pork and Cabbage Dumplings 🥟

INGREDIENTS:
1 pack Shanghai dumpling wrappers
1 tbsp neutral oil, for pan-frying
1/2 cup water
Chili oil
Scallions

Filling:
1 lb ground pork, or other proteins that you prefer
1 lb napa cabbage, finely chopped
1 tbsp grated ginger
2 tbsp light soy sauce
1/4 tsp white pepper powder
1/2 tsp salt
1 egg white
3 scallions (about 1/4 cup), finely chopped
3 tbsp heated neutral oil

Dipping Sauce:
2 tbsp light soy sauce
1 tbsp black vinegar

DIRECTIONS:
- Combine ground pork with cabbage, ginger, soy sauce, white pepper, salt, egg white, scallions, and heated oil. Mix well and stir in one direction.
- To fold the dumplings, add about 1 tbsp of filling to the center of the wrapper. Dip your finger in water and wet the edges. Choose a side and pinch one corner together and start pleating towards it until all edges are sealed.
- To a skillet over medium heat, add 1 tbsp oil and the dumplings. Make sure not to overcrowd them. Let them cook for 1-2 minutes until the bottoms are brown. Add water and cover immediately. Cook for 5 minutes or until almost all the water is evaporated.
- Remove the lid and continue cooking until all the water evaporates completely. The bottoms of the dumplings should be crispy brown.
- Serve with dipping sauce and top it off with chili oil and scallions.