Prep 20 mins
Cook 20 mins
This recipe is the one served at New York, New York's Buddakan restaurant.
- 1 lb ground pork
- 1 scallion, thinly sliced (entire stalk)
- 1⁄2 cup jicama or 1⁄2 cup water chestnut, finely chopped
- 4 cups napa cabbage, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons cilantro, minced
- 1 egg white
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 2 tablespoons salt
- fresh ground black pepper, to taste
- 30 wonton wrappers (4 1/2 inch dia.)
- 1⁄4 cup vegetable oil, for frying
- 1⁄2 cup water
- soy sauce, for serving
- chili sauce, for serving
- Combine all filling ingredients in a large nonreactive mixing bowl and mix by hand, aggressively slamming the mixture against the side of the bowl until thoroughly combined and very sticky.
- Working one wrapper at a time, put a tablespoon of filling in the center of a wrapper. Brush water on one side of the circle.
- Holding the dumpling between the thumb and forefinger of your left hand (or right hand, if left-handed), use your dominant hand to pleat and seal the edges of the sealed dumpling. If you can't pleat the dumplings, just seal. It's going to taste great no matter what you do.
- Stand sealed dumplings on an even surface, gently pressing to flatten their bottoms, and cover gently with a damp cloth or paper towel.
- When all the dumplings are filled and sealed, heat 1/2 of the vegetable oil in a flat-bottomed, lidded skillet until hot but not smoking.
- Arrange half the dumplings flat-side down in the hot oil and cook, uncovered (3 minutes). Add the water, cover tightly with the lid, and reduce heat to medium.
- Cook 10 minutes, until all the liquid has evaporated and the dumplings are crisp on the bottom. Shake pan to loosen dumplings; turn out onto a plate and cover with foil.
- Repeat with remaining dumplings. Serve warm with soy and chili sauce for dipping.