I love dumplings, and they’re easy to make at home, if you’re willing to put in the time. This recipe is for fried dumplings, which you’ll see on the blue plate in the photo above. (The plate on the left has steamed dumplings on top of a bed of cabbage and mixed veggies sautéed with the leftover dumpling filling. More on that another day.)
The fried dumplings are so good, you’ll keep wanting more.
1 package ground pork
1/3 head of cabbage
1/4 bag of baby carrots
1 green onion stalk
3 garlic cloves
patisse to taste
1 package of circular won ton wrappers
Place the ground pork in a large mixing bowl, and ground the cabbage, carrots, green onion and garlic in the food processor until they’re thoroughly minced. Then, place the contents of the food processor into the mixing bowl with the pork. Add the patisse–and be generous if you want the play up the umami so that the salty element isn’t lost in the other ingredients.
Mix all the ingredients in the bowl thoroughly by hand, then place a dollop of the mix in the middle of each wrapper, dab water on the edge of the wrapper, and close the wrapper over the filling so that the end product is a semicircle shape.
Heat up canola oil in a large skillet and fry the dumplings on each side until golden brown.
Serve with soy sauce and other desired dipping sauces on the side.