I have guilt; inbred, catholic, you’re-never-good-enough guilt. And that guilt pierces through my soul every time I use a jarred sauce, box mix or ready mixed spice packet. But I console myself with the thought that if the Pioneer Woman uses them, why can’t I.
But that pride/ street cred/ over-inflated sense of achievement is fantastic when you make something entirely from scratch. Ok… maybe that feeling comes later when you constantly remind the people eating it that you made it from scratch.
This recipe uses homemade dumpling skin. You can definitely use store bought if you prefer, but if you have the time, it is surprisingly easy to do. (Find the dumpling skin recipe here). I also made two filling variations at once to whip up: traditional pork and cabbage gyoza and veggie dumplings (which you can read here).
Equal parts rice vinegar and soy sauce. Add a couple drops of chilli oil.
- 400g ground pork
- 4 leaves cabbage (about 1.5cups finely chopped)
- Small bunch chives (finely chopped)
- 3 shiitake mushrooms (finely chopped)
- 1 clove garlic (minced)
- 1 inch knob of ginger (minced)
- 1 tsp sake
- 1 tsp sesame oil
- 1 tsp soy sauce
- ¼ tsp salt
- Dash of white pepper
Stir everything together and knead with your hands. I know some other recipes call for the cabbage leaves to be parboiled or microwaved but I usually skip that step and I don’t find a difference. (as long as it is chopped up small).
Put a tablespoon of filling into the dumpling wrapper, fold in half and pleat from one end to the other. Read my post on dumpling skins to see pictures of the pleating method.
Cook the dumplings now or freeze immediately on a tray. Once frozen you can chuck them into a plastic bag and store for up to one month. Just cook the dumplings from frozen, do not defrost!
To cook, heat up oil in a pan then place dumplings in. Let the bottoms fry until just slightly brown. Then pour in enough water to submerge about 1cm of the dumplings. immediately cover the pan and let it steam with the lid ajar. Once the water has almost all evaporated, lift the lid and let the pan sizzle the rest of the water away. Leave the dumplings in there to crisp up the bottoms. If you want really crispy bottoms, drizzle a bit of oil in the pan now but I usually leave this step out to save on the calories.