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Lucky New Year dumplings shaped like gold ingots symbolize wealth and prosperity. A high protein, family tradition with fresh, savory filling.
Finely chop napa cabbage, sprinkle with 1/4 tsp salt, let sit for 10 minutes, then squeeze out excess water to keep the filling juicy and avoid soggy wrappers.
In a mixing bowl, combine ground pork, chopped cabbage, diced scallions, minced shiitake mushrooms, and the egg. Mix thoroughly for 2 minutes until the filling is slightly sticky.
Add soy sauce, sesame oil, rice vinegar, white pepper, and remaining salt to the bowl. Stir in one direction until the filling is homogenous, which helps maintain texture during steaming.
Lay out dumpling wrappers. Place about 1 tbsp of filling in the center of each, fold and pleat to form gold-ingot shapes, pinching edges firmly to seal and avoid filling leakage.
Bring a steamer with water to a boil on high heat. Arrange dumplings in the steamer basket so they don’t touch. Steam over medium-high heat for 10 minutes, ensuring wrappers turn slightly translucent and meat is fully cooked.
Optional: For a crispy finish, heat 1 tbsp oil in a skillet over medium heat, arrange steamed dumplings flat side down, and fry until golden brown, about 2 minutes.
