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Lisa’s Goutie

by Rie McClenny featured in Dumplings Around Asia

Inspired by


for 40 dumplings


  • 1 cup
    napa cabbage, chopped (100 g)
  • 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 281
    Fat 5g
    Carbs 47g
    Fiber 2g
    Sugar 0g
    Protein 9g

Estimated values based on one serving size.



  1. 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.
  2. 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.
  3. Put a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet half of the outer rim with water.
  4. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
  5. 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.
  6. Serve immediately with dipping sauce.
  7. Enjoy!




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