Pork DIY Dumplings

🥘 Ingredients

• black pepper
  ½ tsp
• garlic
  2 cloves
• ginger
  1 tbsp
• ground pork
  12 oz
• salt
  1 tsp
• scallions
  2 units
• sesame oil
  2 tsp
• shredded carrots
  1 c
• shredded red cabbage
  2 c
• soy sauce
  3 tbsp
• sugar
  1 ½ tbsp
• vegetable oil
  2 tbsp
• water
  ¼ cup
• white wine vinegar
  2 tbsp
• wonton wrappers
  12 units

🍳 Cookware

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

1. 

   1

   ginger garlic scallions shredded red cabbage shredded carrots white wine vinegar ground pork sesame oil soy sauce wonton wrappers sugar vegetable oil salt black pepper water

   ginger: 1 tbsp, garlic: 2 cloves, scallions: 2 units, shredded red cabbage: 2 c, shredded carrots: 1 c, white wine vinegar: 2 tbsp, ground pork: 12 oz, sesame oil: 2 tsp, soy sauce: 3 tbsp, wonton wrappers: 12 units, sugar: 1 ½ tbsp, vegetable oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: ¼ cup
2. 

   2

   Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.
3. 

   3

   In a large bowl , combine shredded red cabbage, shredded carrots, white wine vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until the rest of the meal is ready. The longer the slaw sits, the more flavorful it will be.
4. 

   4

   In a medium bowl , combine ground pork, ginger, garlic, scallion whites, 1 tsp sesame oil, and 1 tsp soy sauce. Season with salt and black pepper. Fill a small bowl with water and keep within reach.
5. 

   5

   Place a wonton wrapper on a dry, clean surface. Place 1 tsp filling in the center of the wrapper. Dip your fingers in water, then use them to moisten two adjacent edges of the wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under a damp paper towel and repeat until all filling is used.
6. 

   6

   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 pan and repeat with remainder. Return all dumplings to pan, arranging in an even layer. Reduce heat to low and pour in ¼ cup water. Cover and let steam until wrappers are translucent, ⏱️ 4 minutes to ⏱️ 6 minutes . Uncover, increase heat to medium-high, and evaporate water, about ⏱️ 2 minutes .
7. 7

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