We are a small, regenerative family farm producing both grass-finished and grain-finished beef raised on diverse pastures. Our cattle are managed with rotational grazing practices that build soil health, support biodiversity, and create nutrient-dense beef for our community. We value transparency, humane handling, and responsible stewardship of the land we care for.
Pan-fried dumplings with a crisp bottom and juicy filling, plus a quick dipping sauce.
Ingredients
1/2 lb ground pork
2 cups finely chopped napa cabbage
2 green onions, minced
1 tbsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
30 round dumpling wrappers
Soy sauce and rice vinegar for dipping
Make it
Salt cabbage 10 minutes and squeeze dry, then mix with pork, onions, ginger, soy and sesame oil.
Spoon 1 tsp filling onto each wrapper, wet the edge and pinch closed.
Brown in an oiled skillet 2 minutes, add 1/3 cup water, cover and steam 6 minutes until filling reaches 160°F.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.