Chinese Pan-Fried Dumplings

DIPPING SAUCE:

1. Combine ¼ cup of Chinese black vinegar and 1 tablespoon chili oil.

DUMPLINGS:

1. Soak dried shiitake mushrooms in hot water and set aside
2. Chop napa cabbage, sprinkle salt to draw out moisture, and let rest for 30 minutes. After 30 minutes, wash the chopped napa cabbage a few times under cold running water to remove salt. Drain well and squeeze out all access water.
3. Dice shitake mushrooms, save the mushroom soaking water for filling later.
4. In a big mixing bowl, combine ground pork, napa cabbage, shiitake mushroom, Chinese cooking rice wine (optional), sesame oil, white pepper, oyster sauce, soy sauce, white sugar, and ginger. Stir in one direction, slowly add approximately ½-1 cup of mushroom soaking water to loosen the filling, until thoroughly combined.
5. Prepare a small bowl of water to wet dumpling skin.
6. Spoon 1 tablespoon of filling and place in the middle of wrapper. Wet the edge with a bit of water and pinch the wrapper together to form small pleats. Carefully pinch the wrapper to seal the dumpling. Repeat to fold remaining dumplings.
7. To achieve a perfectly crispy fried dumpling texture, heat a nonstick pan on medium-high heat and once hot, add 2 tablespoons of Mazola® Corn Oil. Place dumplings in the pan and fry until golden brown, about 2 minutes. Add water to cover the bottom half of the dumpling, cover and cook until most of the water evaporates (about 5-7 minutes). Remove the lid, continue frying for another 2 minutes until all remaining water is gone and dumpling skin is crispy.
8. Remove from pan, serve dumplings with dipping sauce. Repeat to cook remaining dumplings, adding 2 tablespoons of Mazola® Corn Oil for each batch.

Recipe created by @cuppabeans