Pork D.I.Y. Dumplings with Quick-Pickled Slaw and Soy Dipping Sauce

Making homemade dumplings sounds daunting, but we promise it’s easier than you think. Trust us: if you can fold a square in two, you can make these pork-filled delights. After filling and folding them, you’ll be frying them in the pan until they’re golden and crisp, then serving them with a crunchy slaw and soy sauce for dipping on the side. Truly, they’re a (wonton) wrapper’s delight!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In lg. bowl, combine cabbage, carrot, vinegar, 1 tsp sugar, & lg. pinch salt; toss until thoroughly mixed. Set aside until rest of meal is ready. (The longer slaw sits, the more flavorful it will be.)

Step 2

In med. bowl, combine pork, ginger, garlic, scallion whites, & 1 tsp soy sauce; season with salt/pepper. Fill sm. bowl with water; keep within reach. Place 1 wonton wrapper on dry, clean surface; place 1 tsp of filling in center of wrapper. Dip your fingers in water & use them to moisten 2 adjacent edges of wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under damp paper towel & repeat until all of filling is used.

Step 3

Heat thin layer of oil in lg. pan over med.-high (2 TBSP). Add as many dumplings as you can fit without crowding. Fry (1 min. per side) until crisp. Remove from pan; repeat with remainder. Return all dumplings to pan. Reduce heat to low & pour in ¼ cup water. Cover & let steam (4-6 min.) until wrappers are translucent. Uncover, increase heat to med.-high & let water evaporate (2 min.)

Step 4

While dumplings cook, make sauce: whisk remaining soy sauce, 1 TBSP sugar, & scallion greens in sm. bowl until sugar dissolves. Divide dumplings between plates & serve with slaw on side. Serve with sauce for dipping.

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