Yield: Yields about 48 dumplings
These little dumplings are an essential part of many Chinese festivities, including the Lunar New Year. The fry-and-steam cooking method makes them crunchy on the outside and juicy inside.
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Make Ahead Tips
To freeze uncooked dumplings, arrange them in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to a sealed plastic container, with parchment or waxed paper separating the layers. You don’t need to defrost the dumplings before cooking: just cook them a few minutes longer than usual.
You can vary this filling by substituting spinach, scallions, or bok choy for the cabbage.
If you don’t have time to make the dough from scratch, you can substitute round gyoza wrappers, available in Asian markets and in the produce sections of some well-stocked supermarkets.
I have made this recipe over and over again since it was first published in Fine Cooking. An absolute go-to for me! Love it and so worth the effort.
They are good, however, not good enough to spend time making them again as I can buy a bag of them for a reasonable price in the Asian market.
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