Pork Dumplings


30 dumpling wrappers
1 tablespoon vegetable oil
½ cup water

3 cups napa cabbage finely shredded
½ teaspoon salt
8 ounces ground pork
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 teaspoons rice wine
1 tablespoon fresh ginger grated
4 green onions very finely chopped
½ teaspoon pepper

Ty Ling Hoisin Sauce 

Recipe By: Ashleigh Amoroso


  • Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
  • Meanwhile, add remaining filling ingredients to a bowl and mix well.
  • Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
  • Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
  • Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.
To Cook Dumplings
  • Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
  • Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
  • Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.