Ingredients

1 lb. ground pork

2 garlic cloves, minced

1 tbsp. finely chopped fresh cilantro

1 tbsp. grated peeled ginger

2 scallions, thinly sliced, divided

1 tbsp. plus ⅓ cup reduced-sodium soy sauce, divided

2 tsp. toasted sesame oil, divided

1 large egg, lightly beaten

13 green cabbage leaves

2 tbsp. extra-virgin olive oil

¼ cup water

Instructions

Step 1: In a medium bowl, combine ground pork, minced garlic, grated ginger, chopped cilantro, 1 sliced scallion, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add the beaten egg and mix gently until just combined.

Step 2: Bring a large pot of salted water to a boil. Cook the cabbage leaves until tender, about 1 minute. Drain on paper towels.

Step 3: Cut each cabbage leaf in half lengthwise and remove the core. Place about 1 tablespoon of the pork mixture on one end of a leaf and tightly roll it up, tucking in the sides to seal. Repeat with the remaining mixture and leaves.

Step 4: Heat the olive oil in a large skillet over medium heat. Working in batches, place dumplings seam side down and cook until golden brown, about 2 minutes.

Step 5: Add water to the skillet and cover with a lid. Let the dumplings steam until the pork is cooked through, about 10 minutes. Check one dumpling to ensure it is fully cooked before continuing with the rest.

Step 6: Meanwhile, combine the remaining scallion, ⅓ cup soy sauce, and 1 teaspoon sesame oil in a small bowl to make the dipping sauce.

Step 7: Arrange the dumplings on a serving platter and serve with the dipping sauce alongside.

Tips & Variations

For a vegetarian version, substitute ground pork with finely chopped mushrooms and tofu crumbles.

Use Napa cabbage leaves if green cabbage is too thick or stiff for wrapping.

Add a pinch of chili flakes to the pork mixture for a spicy kick.

Serve with a drizzle of chili oil or a side of pickled vegetables to enhance flavors.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet with a splash of water, covering to steam until warmed through, or microwave briefly. For longer storage, freeze uncooked dumplings on a baking sheet, then transfer to a freezer bag; cook from frozen by adding a few extra minutes to steaming time.

FAQs

Can I use other types of meat for the filling?

Yes, ground chicken, turkey, or beef can be used as alternatives to pork. Adjust cooking times if needed to ensure the filling is fully cooked.

How do I prevent the cabbage leaves from tearing while wrapping?

Blanching the cabbage leaves until just tender makes them pliable and easier to handle. Be gentle when rolling and tuck the sides in carefully to avoid tearing.