Prepare the Juicy Filling: In a big bowl, mix together ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Stir until everything is well combined.
1 pound ground pork, 1 cup finely chopped napa cabbage, 3 green onions, 3 cloves garlic, 1 tablespoon ginger, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoons sesame oil, ½ teaspoon black pepper
Cover the bowl and put it in the fridge for at least 30 minutes. This helps the flavors mix together.
Assemble the Dumplings: Place a dumpling wrapper on a clean surface. Use your finger to wet the edges of the wrapper with a little water. Put about 1 teaspoon of the pork filling in the center of the wrapper.
30-40 round dumpling wrappers, 2-3 tablespoons water
Fold the wrapper in half to make a half-moon shape and press the edges to seal them. Make sure no air is inside. For a fancy edge, you can fold one side a little before sealing. Repeat with the rest of the wrappers and filling.
Cook the Dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Cook the dumplings in smaller groups to make sure they cook evenly.
2 tablespoons vegetable oil
Place the dumplings in the skillet, flat side down, making sure they don’t touch each other. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 2-3 tablespoons of water to the skillet and cover it with a lid right away. Turn the heat to medium-low and steam the dumplings for 5-7 minutes, until the filling is cooked and the wrappers look see-through.
Move the cooked dumplings to a plate and repeat with the rest.
Prepare the Dumpling Dipping Sauce: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and green onion.
1 tablespoon sesame oil, ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoons toasted sesame seeds, 1 green onion
Serve: Serve the dumplings hot with the dipping sauce on the side. Enjoy!