96% would make again
featured in Dumplings Around Asia
Inspired by savorytooth.com
for 40 dumplings
- 1 cup napa cabbage (100 g), chopped
- 2 teaspoons salt, divided
- 1 lb ground pork (455 g)
- 3 shiitake mushrooms, finely chopped
- 8 scallions, thinly sliced
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced
- 1 teaspoon white pepper
- 30 large round dumpling wrappers
- 4 tablespoons canola oil
- 1 cup water (240 mL)
- dipping sauce, optional
- ⅓ cup soy sauce (80 mL)
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- Calories 282
- Fat 5g
- Carbs 47g
- Fiber 2g
- Sugar 0g
- Protein 9g
Estimated values based on one serving size.
- In a medium bowl, combine the cabbage and salt. Toss lightly. Let sit for 10 minutes to withdraw some moisture. Place a colander over a separate bowl. Transfer the cabbage to the colander squeeze out any moisture from the cabbage. Discard the water.
- In a large bowl, combine the drained napa cabbage, ground pork, shiitake, scallions, sesame oil, ginger, remaining teaspoon of salt, and white pepper. Mix well with your hands.
- Put a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet half of the outer rim with water.
- Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
- In a large non-stick pan, heat the oil over medium heat. Place 8 dumplings in the pan and fry until the bottoms turn golden brown, about 5 minutes. Add ¼ cup water (60 ml) and cover. Cook for 7-10 minutes, or until the filling is cooked through. Repeat with the remaining dumplings.
- Serve immediately with dipping sauce.