Pan Fried Dumplings

• Meat

  • 1 lb Ground pork

• Produce

  • 1 Carrot
  • 2 cloves Garlic
  • 1 tbsp Ginger
  • 2 Green onions
  • 1 cup Napa cabbage
  • 1 Zucchini

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 tbsp Mirin
  • 3 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 40 Won ton wrappers

Found on damndelicious.net

Description

Ingredients

• 1 pound ground pork
• 1 zucchini, shredded
• 1 carrot, peeled and shredded
• 1 cup shredded Napa cabbage
• 2 large eggs, lightly beaten
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon mirin
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper, to taste
• 40 won ton wrappers
• 2 tablespoons vegetable oil, or more, as needed

Directions

• In a large bowl, combine pork, zucchini, carrot, cabbage, eggs, garlic, green onions, soy sauce, sesame oil, ginger, mirin and sugar; season with salt and pepper, to taste.* To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat vegetable oil in a large skillet over medium heat. Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 30 seconds. Add 1/2 cup water, cover and cook for 3 minutes; uncover and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed. Serve immediately.