Ingredients
Scale
- 1 lb lean ground beef (or ground turkey)
- 4 cups napa cabbage, finely shredded and squeezed dry
- 4 green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon white pepper
- 1 large egg, lightly beaten (for binding)
- 1 package (50 count) round dumpling wrappers
- 2 tablespoons cornstarch (for dusting)
- 3 tablespoons vegetable oil (for pan-frying)
- Water (for sealing wrappers)
Instructions
- Prepare Filling: In a large bowl, combine the ground beef, finely shredded and squeezed cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, white pepper, and the lightly beaten egg. Mix thoroughly with your hands until all ingredients are evenly distributed and the mixture becomes slightly sticky.
- Assemble Dumplings: Lightly dust a large baking sheet with cornstarch to prevent sticking. Hold a single dumpling wrapper in the palm of your hand. Scoop approximately 1 tablespoon of the prepared filling into the center of the wrapper.
- Fold Dumplings: Dip your finger in a small bowl of water and moisten half of the wrapper's edge. Carefully fold the wrapper in half, creating a half-moon shape. Press the edges together firmly to seal. For a classic look, create small pleats along the sealed edge, or simply crimp firmly. Place each assembled dumpling on the prepared baking sheet, ensuring they do not touch.
- Pan-Fry First Batch: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully arrange a single layer of about 10-12 dumplings in the skillet, ensuring not to overcrowd.
- Achieve the Crunch: Cook the dumplings for 2-3 minutes until their bottoms are beautifully golden brown and delightfully crispy.
- Steam and Finish: Carefully add about 1/2 cup of water to the skillet, then immediately cover with a tight-fitting lid. Allow the dumplings to steam for 6-8 minutes, or until the water has completely evaporated and the filling is cooked through.
- Crisp Again and Serve: Remove the lid and allow any remaining moisture to evaporate, letting the dumpling bottoms crisp up again for another minute. Transfer the cooked dumplings to a serving platter.
- Repeat Process: Repeat steps 4-7 with the remaining dumplings, adding more oil as needed for each batch, until all are cooked to perfection. Serve immediately with your favorite dipping sauce.
Notes
For an irresistible dipping sauce, whisk together 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and a pinch of red pepper flakes for a subtle kick. You can prepare the dumpling filling a day in advance and store it covered in the refrigerator. For a lighter touch, try air-frying these dumplings at 375°F (190°C) for 10-12 minutes, flipping halfway, until they are golden and crispy.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: East Asian
Nutrition
- Serving Size: 1 serving (approx 5-6 dumplings)
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg