These dumplings are a delightful combination of savory pork and fresh vegetables, perfect for a quick and satisfying meal.
In a mixing bowl, combine the ground pork, soy sauce, sake, sugar, salt, and pepper. Mix thoroughly using your hands until well combined.
Mixing by hand ensures the ingredients are evenly distributed and the texture is cohesive.
Add the shredded cabbage, chopped leek, minced garlic, and grated ginger to the pork mixture. Continue mixing until the filling is uniform.
Ensure the vegetables are finely chopped for a smoother filling texture.
Place a dumpling wrapper on a flat surface. Add a teaspoon of filling to the center. Wet the edges with water, fold into a semicircle, and seal by pinching the edges.
Use fresh wrappers to make sealing easier and prevent tearing.
Heat a pan over medium heat and add a tablespoon of vegetable oil. Arrange the dumplings in the pan, ensuring they do not touch.
Arrange the dumplings in a single layer to ensure even cooking.
Add boiling water to the pan, covering the dumplings halfway. Cover the pan with a lid and steam for 3 minutes.
Using boiling water helps maintain the cooking temperature and ensures even steaming.
Remove the lid and let the water evaporate. Add another tablespoon of vegetable oil and fry the dumplings until the bottoms are golden brown, about 1.5 minutes.
Frying the dumplings after steaming gives them a crispy bottom and a tender top.
Serve the dumplings hot with your favorite dipping sauce.
Serve immediately to enjoy the contrast between the crispy bottom and the tender filling.
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