Pan-Fried Dumplings

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Rasa Malaysia


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1 pack dumpling wrappers (round-shaped) or homemade dumpling wrappers

oil, for pan-frying

150 ml water, for steaming

Chinese black vinegar or ponzu, for dipping

8 oz ground pork

4 oz shelled and deveined shrimp, cut into small pieces

2 oz cabbage, finely shredded

1 heaping teaspoon grated ginger

1 heaping teaspoon chopped scallion

2 tablespoons soy sauce

1 teaspoon Shaoxing wine

1/2 teaspoon sesame oil

3 dashes white pepper

Pinch of salt

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