Small Plates & Street Food · Chinese
Crispy Fried Pork Dumplings
Juicy ginger and scallion pork filling is sealed inside thin wrappers, then deep-fried until the pleated edges blister and turn golden. They come out crackly outside and tender within, begging for a dip in black vinegar and chili oil.
Test kitchen note: Freeze the filled dumplings on a tray for fifteen minutes before frying; they hold their shape and the wrappers crisp more evenly.
Method 6 steps
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Squeeze the salted cabbage firmly to remove its water.
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Mix the pork, cabbage, scallions, ginger, soy sauce, wine and sesame oil in one direction for 2 minutes until the filling turns sticky.
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Place a heaping teaspoon of filling in the center of a wrapper, wet the edge, fold into a half-moon and crimp the edges tightly. Repeat and freeze on a tray for 15 minutes.
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Heat the oil to 350F and fry the dumplings in batches for 4 to 5 minutes, turning, until golden and the filling is cooked through.
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Drain on a rack and sprinkle with a little salt and chopped scallion.
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Stir the black vinegar and chili oil together and serve alongside the hot dumplings.
That is the whole pie. Enjoy every slice.
Pairs well with
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