Suzhou-Style Pan-Fried Dumplings

Method

1. Mix pork, cabbage, soy sauce, sesame oil, ginger, and garlic to form the filling.
2. Divide the filling into small portions and wrap in dumpling wrappers, sealing edges with water.
3. Heat oil in a pan and cook dumplings until the bottoms are golden brown.
4. Add water to the pan, cover, and steam for 5 minutes, then let cool slightly before serving.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.