Ingredients
Method
- Separate the napa cabbage leaves carefully.
- Bring 1-2 inches of water to a boil in a pot fitted with a steamer basket. Add cabbage leaves, cover and steam for 2-3 minutes until just tender and pliable.
- Immediately transfer leaves to an ice water bath to stop the cooking. Leave in the ice bath for 2 minutes. Drain the water and pat completely dry with paper towels.
- In a bowl, combine the ground pork, soy sauce, minced garlic, minced ginger, toasted sesame oil, sweet chili sauce, rice vinegar, and chopped green onion stalks. Mix all ingredients thoroughly.
- Place a spoonful of filling at the base of each leaf. Fold in sides and roll tightly, like a burrito.
- Heat a skillet over medium heat and lightly cover the bottom of the skillet with a neutral oil.
- Add the rolls seam side down and cook, turning occasionally, for 6-8 minutes until the pork is fully cooked and lightly golden.
- Serve hot with your favorite dipping sauce.
Notes
- Don't overcrowd the steamer basket: Steam cabbage in batches to ensure even cooking and pliability.
- Thoroughly dry the cabbage: Excess water will prevent the rolls from crisping up nicely in the pan.
- Achieve internal temperature: Cook pork until it reaches an internal temperature of 160°F (71°C) to ensure food safety.
- Storage tip: Cooked dumplings can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Thoroughly dry the cabbage: Excess water will prevent the rolls from crisping up nicely in the pan.
- Achieve internal temperature: Cook pork until it reaches an internal temperature of 160°F (71°C) to ensure food safety.
- Storage tip: Cooked dumplings can be refrigerated in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.