Description
Crispy golden dumplings folded and skewered kebab-style. Perfect for parties!
Materials Needed:
- 15-20 Skewers (I recommend using flat -bottomed ones so the dumplings don’t spin around, but if you only have round ones, those work just fine too.)
- Optional: I prefer using a food processor as a shortcut to chop up my cabbage and mushrooms, but you can most definitely use a knife as well!
Ingredients
Units
Scale
- ~30-40 dumpling wrappers
Dumpling Filling:
- 1 lb ground pork
- 4 leaves napa cabbage, finely chopped
- 5 shiitake mushrooms, finely chopped
- 3 green onions, chopped
- 1/2 tbsp gochugaru
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper (substitute black pepper)
Check out my dumpling sauce recipe HERE!
Instructions
- In a large bowl, combine the ground pork, napa cabbage, shiitake mushrooms, green onions, sesame oil, garlic, ginger, soy sauce, salt, white pepper, and gochugaru. Mix until well combined.
- Place a dumpling wrapper in your hand and add about 3/4 tablespoon of filling to one side of the wrapper. Spread it out in a thin layer over half of the wrapper.
- Fold the dumpling in half once more to create a layered folded shape, then repeat with the remaining wrappers and filling.
- Thread 3-5 folded dumplings onto each skewer, depending on your skewer’s size.
- Heat a large skillet over medium heat and add a thin layer of oil. Place the skewers in the pan with the exposed filling side facing down and cook until golden brown and crispy, about 2 – 3 minutes.
- Add a splash of water to the pan and immediately cover with a lid to steam the dumplings for 5 – 6 minutes, or until the pork is fully cooked through.
- Remove the lid and continue cooking for another 1 – 2 minutes until the dumplings crisp back up and the edges become golden.
- Serve hot with chili crisp, soy sauce, ponzu, or your favorite dipping sauce.
Notes
These can be frozen and prepped ahead of time!
- Best quality: about 2 – 3 months
- Best way to freeze them to keep them from sticking together or getting soggy: Arrange the uncooked, skewered dumplings in a single layer on a baking sheet. Freeze until solid (about 1 – 2 hours). Transfer to a freezer bag or airtight container.
- How to cook from frozen: No need to thaw. Pan-fry over medium-low heat a little longer than fresh (add ~2 – 4 extra minutes during the steaming step). You may need a slightly bigger splash of water to fully steam through.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 15-20 skewers