Ok, technically these are potstickers! The difference between "dumplings" and potstickers comes down to how they are cooked and where they are from. The concept of dumplings exists across many cultures so things can get a little confusing but let's not complicate things. Just get to making them and worry about what they are called later. Once you master the technique you can stuff whatever you want inside, creating a cultural fusion if you like, feeling out your own rogue style that is beyond labeling them anything other than delicious. So onward friends, and make kitchen magic!
- 1 pack of Goyza wrappers if not making your own.
- 1/4 to 1/2 head of thinly sliced cabbage
- 1 lb ground pork
- 1/2 cup sliced scallions
- 1 small diced hot pepper (I used a Thai red chili but a jalapeno could easily work)
- 2 cloves minced garlic
- 1 inch of ginger peeled and minced
- 1/4 cup finely chopped cilantro
- Place the sliced cabbage in a bowl, salt it well and leave it to rest for 20 minutes.
- In another large bowl combine all the other ingredients and mix to combne.
- After 20 minutes sqeeze out the excess water in the cabbage as best you can and then add the cabbage to the bowl with the other ingredients and mix well.
- Pace about 1 tbsp on each goyza wrapper, wet the edeges and fold over sealing the edges by pinching the sides together starting with the outsides and moving toward the middle, placing each finished dumplin on a plate or baking sheet off to the side.
- Continue until you have run out of wrappers, filling, or you are just over it for the day. It can be time consuming so don't hesitate to enlist help.
- In a non-sick fry pan heat a tbsp of oil.
- Place dumplings one at a time close together in a circle all facing the same direction with the pinched side up.
- Let it get a good fry going without moving. Then carefully add 1/2 cup of water to the center of the pan and cover so the dumplings can steam.
- Check on them after a few minutes when the sizzle has calmed down. At this point you might decide more water is needed so they can keep steaming. (This will depend on the size of your pan/batch).
- After several minutes of steaming and the dumplings are cooked through you can carefully remove them to a plate. A fun trick is find a plate or platter larger than your pan. Place it over the pan and carefully flip them out. With a little adjustment they will maintain the ring shape so you can house your dipping sauce right in the center... A presentation crowd pleaser!
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- Juice of 1/2 lime
- 1 tbsp honey
- clove garlic minced
- 1 tsp finely chopped cilantro
- 1/4 tsp crushed red pepper flakes (optional)
Combine all the ingredients and mix well. Adjust slightly for taste.
If you are feeling intimidated by the folding process or want to make your own wrappers, I encourage you to watch this video. As a lover of all things dough and a desire to explore the tactile side of this dish, I was slightly obsessed with the first four minutes.