Smash Dumplings

• servings: 20 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1 1/2 c. finely shredded Napa cabbage (about 3 oz.)

1/2 tsp. kosher salt

8 oz. ground pork

2 tbsp. reduced-sodium soy sauce, plus more for serving

1 tbsp. finely chopped peeled ginger

2 tsp. toasted sesame oil

4 scallions, thinly sliced, divided

1 large egg

20 round wonton wrappers

10 tsp. vegetable oil, divided

Directions

In a fine-mesh strainer set over a large bowl, combine cabbage and salt. Let sit 10 minutes.

Transfer cabbage to a clean kitchen towel. Holding towel over bowl, wring out as much water as possible. Pour liquid out of bowl and wipe dry.

In same bowl, combine pork, soy sauce, ginger, oil, cabbage, and 1/4 c. sliced scallions (save remaining scallions for serving). Using clean hands, mix until well combined and mixture starts to stick together.

In a small bowl, beat egg with a fork until blended. Arrange wrappers on a baking sheet in a single layer. Brush center of each wrapper with a thin layer of beaten egg. Add 1 heaping Tbsp. pork filling to each, pressing into an even circle with a fork that almost reaches edges of wrapper.

In a large heavy skillet over medium heat, heat 2 tsp. oil, swirling skillet to coat. Working 4 at a time, arrange dumplings in skillet filling side down. Cook until browned on the bottom, about 30 seconds. Flip to wrapper side, add 1 tsp. water, and cover pan. Steam until filling is cooked through and wrapper is crisp and browned on the bottom, about 30 seconds more. Transfer to a platter. Repeat with remaining filled wrappers and oil.

Top smash dumplings with reserved scallions. Serve with soy sauce alongside for dipping.

Nutrition

• Calories: 1675
• Total Fat: 111 g
• Saturated Fat: 24 g
• Trans Fat: 0 g
• Cholesterol: 364 mg
• Sodium: 2201 mg
• Total Carbohydrate: 96 g
• Dietary Fiber: 5 g
• Total Sugars: 3 g
• Protein: 65 g