Pan-Fried Pork and Pickled Mustard Green Dumplings

Ingredients

• 300 g Ground pork
• 150 g Pickled mustard greens (suan cai), rinsed and finely chopped
• 6 Eggs
• 2 tbsp Coconut flour
• 3 Green onions, minced
• 1 tbsp Fresh ginger, grated
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar(optional)
• 1/2 tsp White pepper
• 3 tbsp Avocado oil
• 1/2 cup Water

Instructions

1. 1

   Make the wrappers: whisk the eggs with coconut flour and a pinch of salt until smooth. Heat a lightly oiled nonstick skillet over medium heat and cook 6 thin crepe-like wrappers, about 2 minutes per side. Set aside to cool (about 20 minutes including resting).

2. 2

   Prepare the filling: rinse and drain the pickled mustard greens well, squeeze dry, and finely chop. In a bowl, combine ground pork, mustard greens, green onions, ginger, 1 tbsp soy sauce, rice vinegar, and white pepper. Mix vigorously in one direction for 3-4 minutes until sticky and cohesive.

3. 3

   Assemble: cut each egg wrapper in half, spoon 1-2 tbsp of filling along one edge, fold and pleat into half-moon dumplings, sealing edges by pressing firmly (egg acts as the binder). Repeat with all filling (about 15-20 minutes).

4. 4

   Pan-fry with lattice: heat 2 tbsp avocado oil in a skillet over medium heat. Arrange dumplings in a single layer and fry 2-3 minutes until golden on the bottom. Add the water mixed with remaining soy sauce, cover, and steam 6-8 minutes until pork is cooked through.

5. 5

   Uncover, drizzle a little oil around the dumplings, and cook 3-4 more minutes over medium-low heat until a crispy golden lattice forms on the base. Rest 2 minutes, then slide a spatula under the lattice and serve crispy-side up.