Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped cabbage
- 1/2 cup chopped onion
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 30 dumpling wrappers
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Dumpling wrapper cutter or round cookie cutter
- Non-stick frying pan with lid
Step-by-step instructions:
1. In a large mixing bowl, combine ground pork, chopped cabbage, chopped onion, soy sauce, sesame oil, minced garlic, minced ginger, salt, and black pepper. Mix well.
2. Take a dumpling wrapper and place a tablespoon of the pork mixture in the center.
3. Wet the edges of the wrapper with water and fold it in half, pressing the edges together to seal. Repeat with the remaining wrappers and pork mixture.
4. Use a dumpling wrapper cutter or round cookie cutter to cut the edges of the dumplings into a decorative shape.
5. Heat the vegetable oil in a non-stick frying pan over medium-high heat.
6. Add the dumplings to the pan, making sure they are not touching each other.
7. Fry the dumplings for 2-3 minutes or until the bottoms are golden brown.
8. Add 1/4 cup of water to the pan and cover with a lid. Steam the dumplings for 5-7 minutes or until the filling is cooked through.
9. Remove the lid and continue frying the dumplings until the bottoms are crispy again.
10. Serve hot with soy sauce for dipping.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 30 dumplings, serving size is 5 dumplings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 24g
Protein: 12g
Sodium: 500mg
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork
- Shredded carrots or mushrooms can be used instead of cabbage
- Canola oil can be used instead of vegetable oil
Variations:
- Add chopped scallions or cilantro to the filling for extra flavor
- Make a vegetarian version by using tofu or tempeh instead of meat
- Pan-fry the dumplings without steaming them for a crispy texture
Tips and tricks:
- Make sure the edges of the dumplings are sealed tightly to prevent the filling from leaking out
- Use a non-stick pan to prevent the dumplings from sticking
- Serve the dumplings immediately after frying for the best texture
Storage instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the dumplings for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the dumplings on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy or broccoli
Troubleshooting advice:
- If the dumplings stick to the pan, add more oil to the pan before frying.
- If the filling leaks out of the dumplings, make sure the edges are sealed tightly and reduce the amount of filling in each dumpling.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Pyongyang-style fried dumplings are a popular street food in North Korea. They are typically filled with ground pork and vegetables and fried until crispy.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot with soy sauce for dipping.
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Region: North Korean