Dumplings with ZEG Sauce

Hint: Draining the cabbage and wringing it out in a towel will intensify its flavor and prevent your filling from getting soggy.

Remember: Store-bought dumpling wraps / skins are convenient and can be found in the freezer section. If you can’t find dumpling wraps, you could substitute with wonton wraps although they will not pleat as well and need to be cut into round dumpling shape.

Cooking

Dumpling Ingredients: 1 pound finely minced Napa cabbage (the cabbage that looks like leafy lettuce) (about 1/2 a medium head), 3 teaspoon kosher salt, 1 pound ground pork shoulder, 1 teaspoon pepper, 1 tablespoon minced fresh garlic (3 medium cloves), 1 teaspoon minced fresh ginger, 2 ounces minced scallions (3 whole scallions)

: 1 package dumpling wrappers (40 to 50 wrappers)

: Your favourite ZEG sauce (3 tablespoons)

1. Combine cabbage and 2 teaspoons of salt in a large bowl and toss to combine.
2. Transfer to a fine mesh strainer and set it over a bowl. Let stand at room temperature for 15 minutes.
3. Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.
4. Combine pork, drained cabbage, remaining teaspoon salt, pepper, garlic, ginger, scallions, and 3 tablespoons of your favourite ZEG sauce in a large bowl and knead and turn.
5. Continue to mix until it starts to feel sticky and has turned into almost a paste.
6. Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, the bowl with the dumpling filling, a non-stick baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.
7. To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
8. Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating the edge as it meets the other. Transfer finished dumplings to the non-stick baking sheet.
9. To freeze: freeze the dumplings by putting the baking sheet into the freezer for 30 minutes and then put dumplings into freezer bag. Dumplings can be frozen for up to 2 months and cooked directly from the freezer.
10. To cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering.
11. Add as many dumplings that will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface for about 1 1/2 minutes.
12. Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid.
13. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they’ve stuck to the bottom of the pan, until the water has fully evaporated and the dumplings have crisped again for about 2 minutes.
14. Slide the dumplings onto a plate, turning them crisped-side-up before serving these golden flavorful gems with your favourite ZEG sauces.