# Components:
→ Filling
01 - Ground pork, 9 ounces
02 - Spring onions, 2 pieces, finely chopped
03 - Garlic cloves, 2, minced
04 - Fresh ginger, 1 tablespoon, grated
05 - Soy sauce, 2 tablespoons
06 - Sesame oil, 1 tablespoon
07 - Shaoxing wine, 1 tablespoon
08 - Sugar, 1 teaspoon
09 - White pepper, 1/2 teaspoon
10 - Napa cabbage, 1/2 cup, finely shredded
11 - Cornstarch, 1 tablespoon
→ Dumplings
12 - Round dumpling wrappers, 24 pieces
13 - Water, for sealing
14 - Cooking spray or vegetable oil, as needed
→ Chili Oil
15 - Chili oil, 4 tablespoons
16 - Soy sauce, 1 tablespoon
17 - Black vinegar, 1 teaspoon
18 - Toasted sesame seeds, 1 teaspoon
19 - Spring onion, 1 teaspoon, finely chopped
# Method steps:
01 - In a mixing bowl, combine ground pork, chopped spring onions, minced garlic, grated ginger, soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, shredded napa cabbage, and cornstarch. Mix thoroughly until well combined and slightly sticky in texture.
02 - Place a dumpling wrapper in your palm. Spoon approximately 1 teaspoon of filling into the center. Dip your finger in water and moisten the edge of the wrapper. Fold in half and pinch edges firmly to seal, creating pleats if desired.
03 - Repeat the filling and sealing process with the remaining wrappers and filling. Cover completed dumplings with a damp cloth to prevent the wrappers from drying out.
04 - Set the air fryer to 375°F (190°C) and preheat for 3 minutes.
05 - Lightly spray or brush all dumplings with cooking oil. Arrange in a single layer in the air fryer basket, ensuring they do not overlap.
06 - Air fry for 8 to 10 minutes, turning the dumplings halfway through cooking, until golden brown and crispy on all sides.
07 - While dumplings cook, mix chili oil, soy sauce, black vinegar, toasted sesame seeds, and finely chopped spring onion in a small bowl.
08 - Transfer hot dumplings to a serving plate and serve immediately with chili oil dipping sauce on the side.
