Categories: Asian
Ingredients
- 8 ounce Shredded Carrots
- 2 thumb Ginger
- 4 clove Garlic
- 4 Scallions
- 8 ounce Red Cabbage
- 4 tablespoon White Wine Vinegar
- 16 ounce Ground Pork
- 2 tablespoon Sesame Oil
- 4 tablespoon Soy Sauce
- Wonton Wrappers
- 4 tablespoon Vegetable Oil*
- 8 teaspoon Sugar*
- Salt
- Pepper
Directions
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Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.
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In a large bowl, combine cabbage, carrot, vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until rest of meal is ready. TIP: The longer slaw sits, the more flavorful it will be.
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In a medium bowl, combine pork, ginger, garlic, scallion whites, 1 tsp sesame oil, and 1 tsp soy sauce (we’ll be using the rest later). Season with salt and pepper. Fill a small bowl with water and keep within reach.
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Place a wonton wrapper on a dry, clean surface. Place 1 tsp of filling in center of wrapper. Dip your fingers in water, then use them to moisten 2 adjacent edges of 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 of filling is used
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Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). 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, 4-6 minutes. Uncover, increase heat to medium-high, and evaporate water, about 2 minutes.
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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.