Step by step

Method

5 steps

1. 1

   Salt the shredded napa cabbage, wait 10 minutes, then squeeze hard until almost dry — wet cabbage makes soggy dumplings. Mix with the pork, green onions, ginger, garlic, soy sauce, and sesame oil until it looks sticky and even.

2. 2

   Lay out a few wrappers. Put about a teaspoon of filling in the center of each, wet the edge with water, and pleat-seal (or just press firmly closed). Keep finished ones under a damp towel so they don't dry out.

3. 3

   Heat the oil in a nonstick skillet over medium-high. Set the dumplings flat-side down in a snug circle — don't overlap. Cook 2 minutes until the bottoms are deep golden.

4. 4

   Pour in the ⅓ cup water and clap a lid on right away. Steam 5–6 minutes until the wrappers look translucent and most of the water is gone. Uncover and let the bottoms re-crisp 30–60 seconds.

5. 5

   Serve hot with soy sauce and a splash of rice vinegar for dipping. Watch the steam — they're lava-hot inside for a minute.