Ingredients
- 1 lb ground pork
- 2 garlic cloves (minced)
- 1 tsp ginger (grated)
- 2 Tbsp soy sauce
- 1 Tbsp Sherry Cooking Wine
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 egg
- 1 Tbsp cornstarch
- 1 Tbsp sesame oil
- 2 spring onions (finely chopped)
- 1 1/2 Cups cabbage (finely chopped)
- Won ton Wrappers
- Cooking Oil
Directions
Combine the ingredients: ground pork (1 lb), garlic cloves (2), Ginger (1 tsp), Soy sauce (2 Tbsp), Sherry Cooking Wine (1 TBSP), Sugar (1 tsp), Salt (1/4 tsp), Pepper (1/8 tsp), Egg (1), Cornstarch (1 Tbsp), Sesame Oil (1 Tbsp), Spring Onions (2), and Cabbage (1 1/2 Cups).Refrigerate for at least 20 minutes to allow all the flavors to marinade.
Place oil in the pan and start scooping (I used a #50 cookie scoop 1.28 Tbsp)the mixture into small balls in the pan. Keep them spread out.
Take a wonton wrapper and wet one side to make it easy to form around the scoops of filling.
Cover each scoop and form around the filling as best as you can.
Cook for approximately 4 minutes (you’re trying to get a good sear on the meat mixture).
Pour water in the pan (approximately 2/3 cups) and cover immediately.
Cook for another 4 minutes. If the water evaporates add a little more so they cook for the total 4 minutes.
If you want the dumplings more crispy, add a little more oil to the pan and cook until your liking.
This makes about 25 dumplings.