Pork and Cabbage Dumplings

Servings

Serving size

3 dumplings and 1 Tbsp sauce

COOKING TIME

60 minutes

Cooked 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

Gather all ingredients and equipment.

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.