Making homemade dumplings sounds daunting, but we promise it’s easier than you think. Trust us: if you can fold a square in two, you can make these pork-filled delights. After filling and folding them, you’ll be frying them in a pan until they’re golden and crisp, then serving them with a crunchy slaw and soy sauce for dipping on the side. Truly, they’re a (wonton) wrapper’s delight!
Shredded Red Cabbage
White Wine Vinegar
Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.
In a large bowl, combine cabbage, carrots, 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.
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.
Place a wonton wrapper on a dry, clean surface. Place 1 tsp 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 filling is used.
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.
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.