Pork DIY Dumplings

🥘 Ingredients

• garlic
  4 clove
• ginger
  1 thumb
• ground pork
  1 lb
• pepper
• salt
• scallions
  4 unit
• sesame oil
  1 tsp
• shredded carrots
  8 oz
• shredded red cabbage
  8 oz
• soy sauce
  1 tsp
• sugar
  1 tsp
• vegetable oil
  2 tbsp
• water
• white wine vinegar
  4 tbsp
• wonton wrappers
  1 pack

🍳 Cookware

• large bowl
• medium bowl
• small bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Peel and mince ginger . Mince or grate garlic . Trim, then thinly slice scallions , keeping greens and whites separate.

   ginger: 1 thumb, garlic: 4 clove, scallions: 4 unit
2. 

   2

   In a large bowl , combine shredded red cabbage , shredded carrots , white wine vinegar , sugar , and a large pinch of salt . Toss until thoroughly mixed. Set aside until the rest of the meal is ready. TIP: The longer the slaw sits, the more flavorful it will be.

   shredded red cabbage: 8 oz, shredded carrots: 8 oz, white wine vinegar: 4 tbsp, sugar: 1 tsp, salt
3. 

   3

   In a medium bowl , combine ground pork , ginger, garlic, scallion whites, sesame oil , and soy sauce (we’ll be using the rest later). Season with salt and pepper . Fill a small bowl with water and keep within reach.

   ground pork: 1 lb, sesame oil: 1 tsp, soy sauce: 1 tsp, pepper, water
4. 

   4

   Place a wrapper from the wonton wrappers on a dry, clean surface. Place 1 tsp filling in the center of the wrapper. Dip your fingers in water to moisten 2 adjacent edges of the wrapper. Fold diagonally so the dry edges meet the wet edges, forming a triangle. Press the edges to seal. Set aside under a damp paper towel and repeat until all filling is used.

   wonton wrappers: 1 pack
5. 

   5

   Heat a thin layer of vegetable oil in a large pan over medium-high heat. Add as many dumplings as can fit without crowding. Fry until crisp, about ⏱️ 1 minute per side. Remove from the pan and repeat with the remaining dumplings. Return all the dumplings to the pan, arranging in an even layer. Reduce heat to low and pour in ¼ cup water. Cover and let steam until wrappers are translucent, ⏱️ 5 minutes . Uncover, increase heat to medium-high, and cook until the water evaporates, about ⏱️ 2 minutes .

   vegetable oil: 2 tbsp
6. 

   6

   While the dumplings cook, whisk the remaining sesame oil, remaining soy sauce, 1 tbsp sugar, and scallion greens in a small bowl until the sugar dissolves. Divide the dumplings between plates and serve with the slaw on the side. Serve with the sauce for dipping.