Pork and Cabbage Dumplings
Servings
3Serving size
3 dumplings and 1 Tbsp sauceCooked dumplings do not keep well and should be consumed immediately.
Ingredients
1 tsp. Canola oil |
1/2 cup, chopped Cabbage, raw (nappa cabbage is best) |
1/2 tsp. Ginger root, raw (peeled and minced) |
1 clove Garlic, raw (minced) |
1 medium Green onions (finely sliced) |
1/4 lb. Pork, ground, 84% lean / 16% fat, raw |
1/2 tsp. Tapioca Starch Powder |
2 tsp. Water |
1/2 tsp. toasted sesame oil |
8 wrapper, eggroll (7 inch square) Wonton wrappers (includes egg roll wrappers) (15 dumpling wrappers) |
1 1/2 Tbsp. Low sodium soy sauce |
1 1/2 Tbsp. Rice Vinegar (or unseasoned vinegar) |
1/2 tsp. sambal oelek |
1/4 tsp. toasted sesame oil |
Instructions
For the Filling
Heat the canola oil in a small sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and scallions. Cook for 2 minutes, stirring frequently until cabbage is tender.
In a medium bowl combine ground pork, cornstarch and water. Mix until well combined.
Add the soy sauce and sesame oil to the meat. Stir for about a minute to incorporate all the ingredients.
Add vegetables to the meat and stir everything together.
For the Sauce
Combine all ingredients in a small bowl and stir to combine.
Assembling the Dumplings
There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center and fold the wrapper in half thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.
Steam dumplings for 8 minutes. Serve immediately with dipping sauce.
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