#panfrieddumplings

Savory Korean-style dumplings filled with ground pork, kimchi, and aromatic seasonings are steamed after being pan-fried to perfection for a juicy and flavorful snack or appetizer.

The ground pork, Napa cabbage, and fragrant spices in these Chinese dumplings make them taste great. They are served with a homemade sweet chili sauce that adds the perfect balance of sweet and spicy flavors. You can steam, boil, or pan-fry these dumplings to make a tasty meal or appetizer.

Ingredients: 1 pound ground pork. 2 cups finely chopped Napa cabbage. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 2 green onions, finely chopped. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1 package round dumpling wrappers. For the Sweet Chili Sauce:. 1/2 cup sweet chili sauce. 2 tablespoons rice vinegar. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon sugar. 1/2 teaspoon crushed red pepper flakes adjust to taste. 1 clove garlic, minced.

Instructions: In a large mixing bowl, combine the ground pork, chopped Napa cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and black pepper. Mix well until all the ingredients are evenly distributed. Take a dumpling wrapper and place about 1 tablespoon of the pork mixture in the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, then pinch the edges to seal the dumpling. You can pleat the edges for a decorative touch if desired. Repeat this process with the remaining wrappers and filling until all the dumplings are formed. To cook the dumplings, you can either steam, boil, or pan-fry them according to your preference. Here's how to pan-fry them: Heat a non-stick skillet over medium-high heat and add a couple of tablespoons of oil. Place the dumplings in the skillet, making sure they're not touching each other. Cook for 2-3 minutes or until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Reduce the heat to low and steam the dumplings for about 5-7 minutes or until the wrappers are translucent and the filling is cooked through. While the dumplings are cooking, prepare the sweet chili sauce. In a small bowl, combine the sweet chili sauce, rice vinegar, soy sauce, sesame oil, sugar, crushed red pepper flakes, and minced garlic. Mix well. Once the dumplings are cooked, serve them hot with the homemade sweet chili sauce for dipping.

Prep Time: 30 minutes

Cook Time: 15 minutes

Gyoza are a tasty and popular Japanese appetizer. They are also called Japanese pan-fried dumplings. The inside of these dumplings is made with ground pork, napa cabbage, and fragrant spices. They are then pan-fried until they are perfectly crispy. As a snack or party appetizer, they're great.

Ingredients: 1 pound ground pork. 2 cups napa cabbage, finely chopped. 2 cloves garlic, minced. 1 teaspoon ginger, grated. 2 green onions, finely chopped. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon sake. 1/2 teaspoon sugar. 1/4 teaspoon black pepper. 1 package gyoza wrappers about 50 wrappers. 2 tablespoons vegetable oil, for frying. 1/2 cup water, for steaming.

Instructions: In a large mixing bowl, combine ground pork, napa cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, sake, sugar, and black pepper. Mix the filling until well combined. Place a gyoza wrapper on a clean surface and add a heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Press the edges to seal the dumpling, pleating the top edge to create a decorative border if desired. Repeat with remaining wrappers and filling. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes. Carefully add 1/2 cup of water to the skillet and immediately cover with a lid. Steam the gyoza for 3-4 minutes or until the wrappers are translucent and the filling is cooked through. Remove the lid and continue cooking for an additional 2-3 minutes or until the water has evaporated, and the bottoms are crispy and golden brown. Transfer the gyoza to a serving plate, crispy side up. Serve hot with a dipping sauce made from soy sauce and rice vinegar.

Prep Time: 30 minutes

Cook Time: 15 minutes