Classic Takeout Pan-Fried Pork Dumplings

Before you start

• Whisk together the essential dipping sauce.

  Combine the three tablespoons of soy sauce, black vinegar, half teaspoon of toasted sesame oil, chili crisp, and a pinch of sugar in a small bowl until the sugar dissolves.

Ingredients

• Napa cabbage1 1/2 cup
• kosher salt1/2 tsp
• ground pork1 lb
• scallions3 med
• fresh ginger1 tbsp
• garlic2 small clove
• light soy sauce1 tbsp
• Shaoxing wine1 tbsp
• toasted sesame oil1 tsp
• granulated sugar1 tsp
• chicken bouillon powder1/2 tsp
• ground white pepper1/4 tsp
• cornstarch1 tbsp
• cold water3 tbsp
• round dumpling wrappers14 oz
• neutral cooking oil3 tbsp
• water1/2 cup
• soy sauce3 tbsp
• black vinegar1 tbsp
• toasted sesame oil1/2 tsp
• chili crisp1 tsp
• granulated sugar1 pinch

Method

1. 01

   Salt the cabbage to violently draw out its excess moisture.

   Toss the finely chopped Napa cabbage with the kosher salt in a bowl and let sit for 15 to 20 minutes. Take handfuls of the cabbage and squeeze them as hard as you physically can over the sink to expel all the water.

2. 02

   Aggressively stir the pork with aromatics and liquids until it emulsifies into a sticky paste.

   In a large bowl, combine the pork, scallions, ginger, garlic, light soy sauce, Shaoxing wine, one teaspoon of sesame oil, one teaspoon of sugar, bouillon powder, white pepper, cornstarch, and the cold water. Using chopsticks or a wooden spoon, stir the mixture vigorously in one direction only for 2 to 3 minutes until it transforms into a pale, cohesive mass that pulls away from the bowl.

3. 03

   Fold the bone-dry cabbage into the emulsified pork.

   Mix until evenly distributed, then optionally refrigerate the bowl for 30 minutes to firm up the fat and make the filling easier to handle.

4. 04

   Fill and pleat the dumpling wrappers.

   Place a scant tablespoon of filling in the center of a wrapper and moisten the entire outer edge with a wet finger. Fold into a half-moon, pinch only the top center together, and make 3 to 4 small pleats on each side, pressing firmly to seal out air bubbles before tapping the dumpling bottom-down against the counter so it stands upright.

5. 05

   Fry the dumplings undisturbed until the bottoms are deeply golden.

   Heat a large skillet over medium-high heat with the neutral oil. Arrange the dumplings flat-side down, ensuring they aren't squished together, and let them fry for 2 to 3 minutes.

6. 06

   Trap the steam to cook the filling through.

   Pour the half cup of water directly into the skillet and immediately slam the lid on to trap the violent burst of steam. Reduce the heat to medium-low and steam for 6 to 8 minutes until the wrappers turn soft and translucent.

7. 07

   Remove the lid and fry a final time to resurrect the crispy bottoms.

   Turn the heat back to medium-high to boil off the remaining water. Once the pan transitions from a wet boiling sound to a dry sizzle, let them fry in the residual oil for another 1 to 2 minutes to restore their crucial crunch.

Notes

• Do not compromise on the pork fat.

  The juiciness of a takeout dumpling relies entirely on the lipid content. You need an 80/20 blend. If forced by your grocer to use leaner meat, add an extra tablespoon of neutral oil directly to the filling during the emulsification step.

• Freeze them raw for future cravings.

  Arrange any un-cooked dumplings on a parchment-lined baking sheet without touching and freeze solid for two hours before transferring to a zip-top bag. Cook directly from frozen by adding 2 extra minutes to the covered steaming phase.