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Crispy Pork and Napa Cabbage Dumplings

INGREDIENTS:

Dumplings

  • 1 lb Napa cabbage, finely minced
  • 1 tbsp + 1 tsp kosher salt, divided
    • 1 tbsp for drawing moisture from the cabbage
    • 1 tsp for the filling
  • 1 lb ground pork
  • 3 scallions, finely chopped
  • 1 tsp white pepper
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tsp granulated sugar
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp Ty Ling Sesame Oil
  • 1 tbsp Ty Ling Mustard
  • 1 jar Reese Caramelized Onions
  • 1 package square wonton wrappers

Dipping Sauces

  • Ty Ling Sweet & Sour Sauce
  • Ty Ling Duck Sauce

DIRECTIONS:

Prepare the Cabbage

  1. Place the minced Napa cabbage in a large mixing bowl.
  2. Add 1 tablespoon of kosher salt and toss well to evenly coat the cabbage.
  3. Let stand for 15 minutes to draw out excess moisture.
  4. Transfer the cabbage to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Discard the liquid and pat the cabbage dry.

Make the Filling

  1. In a large bowl, combine the ground pork, drained Napa cabbage, scallions, white pepper, remaining 1 teaspoon kosher salt, garlic, ginger, sugar, soy sauce, Shaoxing wine, sesame oil, Ty Ling Mustard, and Reese Caramelized Onions.
  2. Mix thoroughly until all ingredients are evenly incorporated.

Assemble the Dumplings

  1. Set up a workstation with the wonton wrappers (covered with a damp towel to prevent drying), a small bowl of water, and the prepared filling.
  2. Place one wonton wrapper on a clean work surface.
  3. Spoon approximately 1 tablespoon of filling into the center of the wrapper.
  4. Lightly moisten the edges of the wrapper with water.
  5. Fold the wrapper diagonally to form a triangle, pressing firmly to seal the edges.
  6. Bring the two opposite corners of the triangle together, moisten with a small amount of water, and pinch to seal, creating a traditional dumpling shape.
  7. Repeat with the remaining wrappers and filling.

Pan-Fry the Dumplings

  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  2. Arrange the dumplings in a single layer and cook for 2–3 minutes, or until the bottoms are golden brown.
  3. Increase the heat to high. Carefully add 1/3 cup water to the skillet and immediately cover with a lid.
  4. Steam the dumplings for 4–5 minutes, or until the water has mostly evaporated and the filling is cooked through.
  5. Remove the lid and continue cooking until any remaining water evaporates and the bottoms become crisp and golden.

Serve

Serve hot with Ty Ling Sweet & Sour Sauce and Ty Ling Duck Sauce for dipping.