By Ashley McMakin, Lifeline friend, mom, and entrepreneur of Ashley Mac’s Cafes
- 50 wonton wrappers
- 3 tablespoons vegetable oil, divided, plus more as needed
- 1½ cups chopped green cabbage
- 1 tablespoon grated fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1 pound ground pork
- ½ cup plus 2 tablespoons sliced green onion, divided
- Water, as needed
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- Garnish: sliced green onion
Using a 3-inch round cutter and working with stacks of 3 at a time, cut wonton wrappers into rounds. Cover with plastic wrap or place in a resealable plastic bag until ready to use so they do not dry out.
In a small saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add cabbage, ginger, garlic, and salt. Cook, stirring occasionally, until softened, 5 to 10 minutes. Remove from heat, and let cool completely.
In a medium bowl, mix together cooled cabbage mixture, pork, and ½ cup green onion until just combined. Spoon a small amount of pork mixture into each wonton wrapper. Brush edges of wrapper with a small amount of water. Crimp edges to seal.
In a large skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Add 6 to 10 dumplings, seam side up, to skillet, and cook until golden brown, 2 to 3 minutes. Add ¼ cup water to pan; cover and cook until dumplings are tender, 2 to 3 minutes. Uncover and cook until water has evaporated, about 2 minutes. Repeat procedure with oil as needed for the remaining dumplings, wiping skillet clean between batches.
In a small bowl, combine soy sauce, vinegar, sesame oil, sesame seeds, and remaining 2 tablespoons green onion. Serve dumplings with dipping sauce. Garnish with green onions, if desired.
After completing step 3, line a rimmed baking sheet with parchment paper. Place dumplings on prepared pan, making sure they do not touch each other. Freeze until completely solid, at least 4 hours or overnight. Transfer dumplings to an airtight, freezer-safe container. Freeze up to 3 months. To cook from frozen, follow instructions above except after the ¼ cup of water has evaporated in Step 4, add an additional ¼ cup of water to the pan. Cover, and cook until the water has almost evaporated. Continue as directed.