Out of Control

By Doobydobap · 45 min

Ingredients

Instructions

1. Put the thinly sliced napa cabbage in a large bowl, add the salt, massage it in, and let it sit for 10 minutes.
2. Squeeze the cabbage to remove the excess moisture released, then drain it.
3. Add the ginger, garlic, white pepper, sesame oil and neutral oil, and mix until homogenous.
4. Wet half the edge of a wrapper. Place 1/2 tbsp of filling in the centre, fold in half and pinch the centre, then make two pleats on each side. Press the seams firmly closed.
5. Set the dumplings on a lightly floured baking tray.
6. Heat a pan over medium-high heat and drizzle in oil. Arrange the dumplings in a circle and fry uncovered for 2 to 3 minutes, until the bottoms are lightly golden.
7. Add the slurry, cover, and reduce the heat to medium-low. Cook 5 to 10 minutes (longer for frozen dumplings), until the skins look translucent.
8. Uncover and cook off any remaining water to crisp the wings. Drizzle in a little extra neutral oil, and cook until the wings are golden brown.
9. Turn off the heat, loosen the dumplings with a spatula, place a plate over the pan and flip. Serve with sauce.

Summarized from Doobydobap's video. Watch it for the details.

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