1 stalk green onion, finely chopped
1 teaspoon minced ginger
2 tablespoons soy sauce
1/4 teaspoon white pepper
1 teaspoon sesame oil
35 dumpling skins (not wonton skins which are to thin - you will regret it if you use them)
Mix altogether. Place 4-6 skins on counter. Swirl outside edges with pastry brush dipped in water.
Place 1 Tbsp pork & cabbage filling on half of skin. Fold skin over and seal, removing air pockets.
To cook (fresh or frozen): Pour 2-3 tsp oil in a no-stick pan over medium low heat. When oil is hot add enough dumplings to cover 1 layer. Check here and there to ensure they are browning on bottom. When they are brown enough for your tastes flip them and add about 3 Tbsp hot water to pan. Turn heat to low and cook until brown and cooked through. Serve with dipping sauces.
If you make any dipping sauces you love please send me the recipe to add here. I think everyone likes to try different variations. Enjoy.
Soy Sauce & Sesame Oil Sauce:
3 Tbsp light soy sauce
1 tsp cooking sherry or rice wine vinegar
1 tsp sesame oil
Janey's Hot & Sweet Hoisin Sauce
2 tbsp. hoisin sauce
½ tsp. Sriracha Chili Sauce (or to taste)
1 – 2 tbsp. hot water from the tap.