Crispy Smash Egg Roll Dumplings

Ingredients

For the Dumplings

• 16 round dumpling or potsticker wrappers (approximately) • 1–2 tbsp (15–30 ml) oil • Dipping sauce of choice (see below)

For the Filling

• 1/2 lb (227 g) ground pork (or any ground meat) • 1 cup (240 ml) finely chopped cabbage • 1/4 cup (60 ml) shredded carrot, then finely chopped • 2 stalks green onion, minced fine • 2 tsp (10 ml) soy sauce or fish sauce • 1 tsp (5 ml) sesame oil • 1 tsp (5 ml) garlic powder • 1/2 tsp (2.5 ml) onion powder • 1/2 tsp (2.5 ml) ground black pepper

Sauce Suggestions

• Vietnamese fish sauce dip (nước mắm chấm) • Chili crunch • Homemade sriracha sauce • Dumpling dipping sauce

Equipment

• Large skillet or griddle • Oil sprayer (optional)

Instructions

1. Chop cabbage, carrot, and green onions finely so the filling sticks well to the wrapper. 2. In a bowl, combine ground pork, cabbage, carrot, green onions, soy or fish sauce, sesame oil, garlic powder, onion powder, and black pepper. 3. Spread 1–2 tbsp (15–30 ml) of filling evenly across each dumpling wrapper, all the way to the edges. 4. Heat skillet over medium-high and add a light layer of oil. 5. Place wrappers meat-side down in skillet. Press firmly to flatten the filling. Cook 1–2 minutes until meat is crisp and cooked through. 6. Spray or brush a little oil on top of the wrappers. Flip and cook wrapper-side down until crispy, about 1 minute. 7. Remove from heat. Cool slightly and serve with dipping sauce.

Notes

• Square wonton wrappers may be used. If using egg roll wrappers, cut into 4 squares before filling. • Store leftovers in the fridge up to 3 days. For freezing, use an airtight bag. Thaw fully before reheating in a skillet.

Nutrition (per dumpling)

Calories: 73 Carbohydrates: 5 g Protein: 3 g Fat: 4 g Saturated fat: 1 g Cholesterol: 11 mg Sodium: 95 mg