Pan Fried Dumplings
Pan Fried Dumplings
Ingredients
- 1 pound ground pork
- 1 zucchini (shredded)
- 1 carrot (peeled and shredded)
- 1 cup shredded Napa cabbage
- 2 large eggs (lightly beaten)
- 2 cloves garlic (minced)
- 2 green onions (thinly sliced)
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon mirin
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper (to taste)
- 40 won ton wrappers
- 2 tablespoons vegetable oil (or more, as needed)
Instructions
- 1
In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.
- 2
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
- 3
Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
- 4
Serve immediately.
