Original: English

Pan-Fried Dumplings with Scallion Sauce

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

An exquisite recipe for pan-fried dumplings and an addictive scallion sauce。 These dumplings are easy to wrap, making them foolproof even for beginners. The chewy wrappers and juicy filling are perfect with rice or drinks. Give it a try!

📖Cooking Basics

dry（tantanmen）

Steps

Finely chop the green onion (for sauce), ginger (peeled for sauce), and garlic (de-germed for sauce) respectively.
🕒 02:10
Place the finely chopped green onion (1/2 stalk), ginger (5g), and garlic (1 clove) into a bowl.
🕒 02:28
Add soy sauce (3 tbsp), vinegar (1.5 tbsp), sugar (1/4 tsp), sesame oil (1/2 tbsp), and white sesame seeds (1/2 tbsp) to the same bowl. Mix well until the sugar granules are no longer visible. **[Key Tip!]** If you like spicy food, you can add chili oil. Chill in the refrigerator until ready to use.
🕒 03:15
Wash and pat dry the cabbage. Remove the core and finely chop.
🕒 03:45
Place the finely chopped cabbage (150g) into a plastic bag, add salt (1/2 tsp), and coat evenly. Gently knead.
🕒 04:12
Squeeze out as much air as possible from the bag, seal it, and let it sit for 5-10 minutes.
🕒 04:32
Separately, finely chop the green onion (1/2 stalk) (for filling), ginger (5g) (peeled for filling), and garlic (1 clove) (de-germed for filling).
🕒 04:43
Trim the roots of the chives (4 stalks) and cut them into 1cm pieces.
🕒 04:58
Place the ground pork (200g) in a bowl and add sugar (1 tsp). Knead thoroughly to let the flavor penetrate.
🕒 05:51
After kneading the sugar into the ground pork, add soy sauce (1 tsp) and knead thoroughly again to ensure even flavor distribution.
🕒 06:08
After letting the cabbage sit for 5-10 minutes, cut a small corner off the plastic bag and squeeze out the excess water thoroughly.
🕒 06:26
Add the squeezed cabbage to the bowl with the ground pork. Also add the finely chopped green onion, ginger, garlic, and chives cut into 1cm pieces.
🕒 06:40
Gently mix everything together to form the dumpling filling. **[Key Tip!]** Do not overmix, as this can release water from the vegetables. Mix lightly.
🕒 06:53
Place a portion of the filling in the center of a dumpling wrapper and moisten the edges with water.
🕒 07:07
Fold the wrapper in half without pleats and seal the edges tightly.
🕒 07:21
Fold both ends towards the center and press firmly to seal. **[Key Tip!]** Using dumpling wrappers with glutinous rice flour will result in a chewier texture. You can also use the pleated wrapping method.
🕒 07:37
Wrap the remaining dumplings in the same way.
🕒 08:40
Bring a pot of water to a boil. Add the dumplings, being careful not to overcrowd the pot.
🕒 08:57
Boil for 4-5 minutes, or until the dumplings float to the surface. **[Key Tip!]** The dumplings are ready when they are fully floating.
🕒 09:15
Turn off the heat and remove the boiled dumplings.
🕒 09:31
Plate the dumplings, generously drizzle with the prepared scallion sauce, and serve. Garnish with chopped scallions as desired.
🕒 09:43