Ingredients

• 45 Dumpling Wrappers
• 1 lb Ground Pork
• 2 Cups Cabbage Slaw
• 2 Tbs Ginger Paste
• 1 Tbs Garlic Paste
• 2 Tbs Light Soy Sauce
• 2 Tsp Rice Wine Vinegar
• 1 1/2 Tsp Onion Powder
• 1 Tsp Korean Red Chili Flakes
• 1/2 Tsp White Pepper
• 1/4 Tsp Salt

Dipping Sauce

• 1/4 Cup Light Soy Sauce
• 2 Tbs Cold Water
• 2 Tsp Rice Wine Vinegar
• 2 Tsp Korean Red Chili Flakes
• 1 Tsp White Sugar
• 1 Tsp Sesame Seeds

NOTE: You can add diced green onions to both the dumpling mix and also the dipping sauce. My family does not prefer the onions.

Directions

1. In a large bowl, mix all of the ingredients for the dumplings well. Cover and chill in the refrigerator for at least 30 minutes to develop flavor.
2. In a small bowl, mix all of the ingredients for the dipping sauce. Stir to dissolve the sugar, cover, and set aside. Room temperature is fine.
3. Spread out between 1 and 1.5 oz of dumpling mix on each wrapper.
4. Heat a pan or an electric skillet to 350 degrees. Place the wrappers pork side down on the cooking surface. Spray the tops of the wrappers with cooking oil and cook for about 4 minutes.
5. Flip the wrapper and cook for an additional 1 to 2 minutes to crisp the wrappers.
6. Place the cooked dumplings on a platter or on taco trays. Serve with the dipping sauce and enjoy!