Pork Dumplings

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  Dumpling Wrappers, Round
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  Cabbage, Napa (Chinese)
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  1 tablespoon kosher salt
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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Vinegar, White(30g)
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  Ginger, Fresh Root(38g)
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  Green Onion (Scallion)(60g)
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  Garlic(20g)
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  Soy Sauce, Low Sodium(15g)
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  Canola oil

Instructions

1. 1Slice the napa cabbage crosswise into thin strips, then chop into shorter pieces until you have about 4 cups. Place in a medium bowl, toss with salt, and let stand for 10 minutes until the cabbage releases liquid.
2. 2Squeeze the cabbage by handfuls to remove as much liquid as possible, then transfer to a large mixing bowl.
3. 3Add the ground pork, white vinegar, fresh ginger, green onions, fresh garlic, and low sodium soy sauce to the cabbage. Mix gently with your hands until evenly combined.
4. 4Set up your dumpling-making station with dumpling wrappers, a small bowl of water, the pork filling, and a parchment-lined baking sheet. Place 1 tablespoon of filling in the center of each wrapper, wet the edges with water, fold in half, press to seal, and pleat the edges. Transfer each dumpling to the parchment-lined baking sheet. Freeze at this point if not cooking immediately.
5. 5Heat a large skillet with a lid over high heat. Drizzle in a few teaspoons of canola oil and swirl to coat evenly. Once the oil is hot, place dumplings in a single layer so they are close but not touching.
6. 6Cook over high heat for 3–4 minutes until the bottoms are golden brown and seared, watching for a crispy, golden exterior.
7. 7Quickly add 3 tablespoons of water to the pan (careful of splattering), immediately cover with the lid, and reduce heat to low. Cook for 4–5 minutes if fresh or 6–8 minutes if frozen, until the wrappers are semi-translucent and the filling is cooked through (cut one open to verify doneness).
8. 8Divide the cooked dumplings evenly into serving portions and serve immediately with low sodium soy sauce for dipping. Repeat steps 5–7 with remaining dumplings, or freeze for later cooking.