Pan-Fried Dumplings

Makes 30 dumplings

HERE’S WHAT YOU NEED:

FOR THE FILLING:

1 pound lean ground pork or beef

2 tablespoons soy sauce, plus more for serving

2 cups minced Napa cabbage leaves

2 green onions, minced

1 tablespoon peeled and minced fresh ginger

½ teaspoon salt

¼ teaspoon pepper

2 teaspoons sesame oil

30 round (gyoza) dumpling wrappers

¼ cup cold water for sealing the dumplings

3 tablespoons flour for dusting plate

2 tablespoons cooking oil, divided

½ cup water for cooking, divided

HERE’S WHAT YOU DO:

In a large bowl, mix meat and 2 tablespoons soy sauce.

Add cabbage, green onions, ginger, salt, pepper, and sesame oil with the meat mixture. Mix well.

Organize your work space with a small bowl of cold water, the stack of dumpling wrappers, and a floured plate to hold the dumplings. Cover the wrappers with a moist paper towel to prevent drying.

Dip one edge of a wrapper into the cold water. Spoon about 1 tablespoon of filling into the center of the wrapper.

Fold the wrapper over to form a half circle, matching the dry edge to the wet edge. Pinch the edges together to seal. Repeat with remaining wrappers and filling.

Mix 1 tablespoon cooking oil with ¼ cup water in a large nonstick skillet over medium-high heat. Arrange half the dumplings in a winding circle in the skillet; cover. Cook and simmer until the dumplings puff up and turn light brown on the bottom, 5 to 6 minutes. Repeat procedure with the remaining dumplings, 1 tablespoon cooking oil, and ¼ cup water. Serve with soy sauce.