Step by step

Method

5 steps

1. 1

   Toss 2 cups finely shredded cabbage with 1 teaspoon kosher salt; rest 5 minutes, then squeeze out as much liquid as you can. Finely chop ½ lb raw shrimp and squeeze those dry too — watery filling makes soggy dumplings.

2. 2

   Mix the cabbage and shrimp with ½ lb ground pork, 1 tablespoon light soy sauce, 2 teaspoons Shaoxing or dry cooking wine, 1 minced green onion, most of 1 tablespoon minced ginger, 2 minced garlic cloves, and 1 teaspoon toasted sesame oil. (Filling keeps up to 6 hours chilled.)

3. 3

   Place about 2 teaspoons filling in the center of each of about 48 round dumpling wrappers. Wet the edge, fold and seal tightly, pressing out air. Keep unused wrappers under a damp towel. Freeze on a sheet until solid if you're making ahead.

4. 4

   Heat 1 tablespoon oil in a large skillet. Arrange dumplings flat-side down without crowding; cook about 1 minute until golden on the bottom. Add about ¼ cup stock or water, cover, and cook on low until the wrappers look translucent and the filling is cooked, 5–7 minutes.

5. 5

   Uncover, raise heat, and cook 5–7 minutes more until bottoms are deep brown and crisp (add a drop more oil if the pan looks dry). Drain and keep warm; repeat with remaining dumplings. Stir dipping sauce (¼ cup light soy + ¼ cup rice vinegar + 1 teaspoon minced ginger) and serve hot. You want juicy pork-shrimp filling with crisp golden bottoms and tender steamed tops — not pale steamed dumplings or burnt stuck wrappers.