Cabbage Dumplings with Ginger Dipping Sauce | 50 Min

Instructions:

1. Place your 500g shredded cabbage in a large bowl and toss with 1 tbsp kosher salt. Let it sit for 15 minutes until the cabbage looks translucent and a pool of liquid forms at the bottom. Note: This is the most critical step for a non soggy dumpling.
2. Squeeze the cabbage with your hands, discarding all the excess water. Add the 2 tbsp grated ginger, 3 cloves minced garlic, 4 sliced scallions, 1 tbsp toasted sesame oil, 1 tbsp soy sauce, and 0.5 tsp white pepper. Mix thoroughly until the aromatics are evenly distributed and the scent is fragrant.
3. Place a tablespoon of filling in the center of a dumpling wrapper. Wet the edges with water, fold in half, and pleat the edges tightly. Note: Ensure there are no air bubbles trapped inside, which could cause the dumpling to burst.
4. In a small bowl, whisk together 0.25 cup soy sauce, 2 tbsp rice vinegar, 1 tsp julienned ginger, 1 tsp chili oil, and 1 tsp maple syrup. Set aside until the flavors meld and the syrup is fully dissolved.
5. Heat a tablespoon of neutral oil in a large skillet over medium high heat. Arrange dumplings in a circular pattern, flat side down. Fry for 2-3 minutes until the bottoms are a deep, nutty golden brown.
6. Whisk 2 tsp cornstarch into 0.5 cup water and pour it into the hot pan. Immediately cover with a lid. Note: The steam will cook the dough while the starch begins to settle.
7. Cook for 5-7 minutes with the lid on. Remove the lid and continue cooking until the water has completely evaporated and a lacy brown skirt forms.
8. Once the skirt is dry and brittle, place a large plate over the pan and carefully invert it. The dumplings should release in one beautiful, crispy disc. Serve immediately while the base is at its loudest crunch level.