- 1 pkg Nasoya® Round Wraps
- Canola oil for cooking
- 1 cup water as needed
- Asian dipping sauce
- 4 cups Napa cabbage, shredded
- 1 tbsp green onions, minced
- ¼ cup water chestnuts, chopped
- 1 pound ground pork
- 1 tbsp soy sauce
- ½ tbsp ginger, freshly grated
- 1 tsp sesame oil ½ tsp salt
In a large bowl, combine filling ingredients. Place wrap on work surface and drop one heaping tsp of filling in the center. Moisten edges with water using your finger tip and fold the dumpling in half and pinch to seal, creating a ripple pattern along the edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
In a large skillet heat 1 tsp of Canola oil over medium heat. Place dumplings in skillet without touching one another. Cook for 4 minutes; until lightly browned on the bottom. Pour in ¼ cup of water, cover with lid and cook until the water cooks off; about 5 minutes. Flip and cook for 4 minutes; until lightly browned. Cook the remaining dumplings the same way. Serve the dumplings hot with dipping sauce.