Gluten-Free Jiaozi (Dumplings) with Pork and Cabbage

Ingredients

• 1 pound Ground Pork
• 2 cups Napa Cabbage
• 2 tablespoons Gluten-Free Soy Sauce
• 1 tablespoon Rice Wine Vinegar
• 1 tablespoon Sesame Oil
• 1 teaspoon Ginger
• 2 cloves Garlic
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper
• 30-40 Gluten-Free Dumpling Wrappers

Instructions

1. 1In a large bowl, combine the 1 pound of Ground Pork, 2 cups of Napa Cabbage, 2 tablespoons of Gluten-Free Soy Sauce, 1 tablespoon of Rice Wine Vinegar, 1 tablespoon of Sesame Oil, 1 teaspoon of Ginger, 2 cloves of Garlic, 1/2 teaspoon of Salt, and 1/4 teaspoon of White Pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
2. 2Place one of the 30-40 Gluten-Free Dumpling Wrappers flat on your palm or a clean surface. Spoon about 1 tablespoon of the pork and cabbage filling into the center of the wrapper.
3. 3Dip your finger in a small bowl of water and trace the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly to seal, then create pleats along the sealed edge for a decorative and secure closure. Repeat with the remaining wrappers and filling.
4. 4Arrange the dumplings in a single layer in a steamer basket lined with parchment paper or cabbage leaves. Place the steamer basket over a pot of boiling water. Cover and steam for 10 to 12 minutes, or until the wrappers are translucent and the pork filling is cooked through. The internal temperature of the pork should reach 160°F (71°C).
5. 5Alternatively, to pan-fry: Heat a 12-inch non-stick skillet over medium-high heat. Add a thin layer of cooking oil (not listed, assume a neutral oil is available). Place the dumplings in the skillet in a single layer, flat-side down. Cook for 2-3 minutes, or until the bottoms are golden brown and crisp.
6. 6Carefully add 1/4 cup of water to the hot skillet (it will steam vigorously). Immediately cover the skillet with a lid. Reduce the heat to medium-low and steam for 6 to 8 minutes, or until the water has evaporated and the dumplings are cooked through. The internal temperature of the pork should reach 160°F (71°C).

Substitutions

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