Pan-Fried Pork Dumplings

Step 1

In a medium bowl, combine the ground pork, chopped scallions, 2 tablespoons soy sauce, and minced ginger; mix with your hands until the ingredients are evenly distributed throughout the meat, about 1 minute.

Step 2

Place one dumpling wrapper on a clean cutting board and spoon 1 teaspoon of filling into the center of the wrapper.

Step 3

Wet your finger with water and rub it around the edges of the wrapper, creating a thin wet ring.

Step 4

Fold the wrapper in half to create a half-moon shape, then press the edges firmly together to seal, squeezing out any air bubbles.

Step 5

Repeat with the remaining 15 wrappers and filling until all dumplings are filled and sealed.

Step 6

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Carefully place 8 dumplings in the skillet, flat-side down, in a single layer without overlapping; you should hear a steady sizzle immediately.

Step 8

Cook without moving them for 3 minutes until the bottoms turn the color of light honey with slightly darker edges.

Step 9

Pour 0.25 cup water into the skillet around the dumplings, then immediately cover the pan with a lid or foil to trap the steam.

Step 10

Cook covered on medium heat for 4 minutes until the water evaporates and you no longer hear steam hissing from under the lid.

Step 11

Remove the lid and slide the dumplings onto a plate, then repeat steps 6–10 with the remaining 8 dumplings.

Step 12

Drizzle the dumplings with additional soy sauce and serve hot.