Dumplings may just be the world’s most beloved food. Hear us out: every culture and country seems to have one that’s totally unique. (Think pierogies, empanadas, gyoza, manti, tamales...even gnocchi!) This dumpling, however, is a total classic. It’s what you first think of—and start to crave—when you hear the word. Here, soft wrappers are filled with a mixture of pork, scallions, ginger, garlic, and soy sauce, then flash-fried to light, crisp, juicy perfection. On the side is an irresistible dipping sauce, sriracha-spiked cabbage and carrot slaw, and buttery garlic-and-ginger scented rice. All handmade (look at you!), comforting, and crazy impressive.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Shredded Red Cabbage
Soy Sauce(ContainsSoy, Wheat)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Peel and mince ginger. Mince garlic. Trim and thinly slice scallions, separating whites from greens; mince whites. In a medium bowl, combine mayonnaise, sour cream, sriracha (to taste), 1 tsp sesame oil (2 tsp for 4 servings), and half the vinegar. Stir in carrots, cabbage, and a drizzle of oil; season with salt and pepper. In another medium bowl, combine pork, scallion whites, 2 tsp soy sauce, half the ginger and garlic, salt, and pepper.
Fill a small bowl with water. Place 6 wonton wrappers on a work surface (you’ll work in batches). Spoon 1 heaping tsp pork mixture into the center of each wrapper. Using your fingertips, wet edges of wrappers with water, then fold wrappers over filling. Press edges to seal. Set aside under a damp paper towel. Repeat process until you have 6-8 dumplings per person. TIP: If desired, cook extra filling until browned and cooked through, then toss with green beans in step 4.
Heat 1 TBSP butter in a small pot over medium-high heat. Add remaining garlic and half the remaining ginger. Cook until fragrant, about 1 minute. Stir in rice and ¾ cup water (1½ cups for 4 servings); bring to a boil. Once boiling, cover and reduce heat to low. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 12-15 minutes. When done, remove from oven and toss with sesame seeds (to taste) and 1 tsp sesame oil (2 tsp for 4 servings).
While green beans roast, heat a ½-inch-layer of oil in a large heavy bottomed pot over medium-high heat. Working in batches, carefully add dumplings. (TIP: The oil should bubble when you add the dumplings. If it doesn’t, increase heat.) Fry until golden brown and crisp, 1-2 minutes per side. Carefully remove dumplings using a slotted spoon; set aside on a paper-towel-lined plate. Sprinkle with salt.
In a second small bowl, combine ½ tsp sugar (1 tsp for 4 servings) with remaining soy sauce, vinegar, ginger, and sesame oil. Fluff rice; stir in scallion greens and season with salt and pepper. Divide rice, dumplings, slaw, and green beans between plates. Serve with sauce on the side for dipping.