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Pork and Vegetable Dumplings
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Yield: 80–90 pieces
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Pork and Vegetable Dumplings Ingredients 1 package Ready-made Dumpling Wrappers — about 1 lb. (not Wonton wrappers) Picked Cabbage: 620 g Napa Cabbage, chopped | |
3 tsp | Salt |
Pork and Seasoning: 730 g Pork Shoulder, ground | |
2 tsp | Sugar |
3 tbsp | Soy Sauce |
1 tbsp | Minced Ginger |
2 tbsp | Rice Wine, (optional) |
3 tbsp | Corn Starch |
¼ cup | Water |
1 tbsp Vegetable Oil | |
2 tsp | Toasted Sesame oil, (optional) |
Method
Picked Cabbage:
Chop napa cabbage into little pieces, place in a colander — it will look like a lot but will shrink when the water is squeezed out. Add 2 tsp of salt into it and let it sit for about 5–10 minutes.
Squeeze out the excess water from the cabbage, and drain. Set aside until ready to use.
Seasoning the Pork:
Add the following seasonings into the ground pork: soy sauce, sugar, rice wine, and minced ginger. Mix until incorporated.
Mix in the corn starch.
Add water in several additions, mixing after each addition.
Mix in pickled cabbage, vegetable oil, and sesame oil.
Making the Dumplings:
Place about 2 teaspoons of filling onto a piece of dumpling wrapper.
Dab your finger with some water and spread the water around the edges of the wrapper.
Fold the wrapper in half and press the edges together firmly.
You can also make some creases on one side of the wrapper before folding in half to make it look nicer.
Pan-frying:
Heat some vegetable oil in a non-stick fry pan in with medium heat. Place dumplings into pan.
Add water until it reaches about ¼ of the dumplings’ height.
Place a lid on the pan and let it simmer with medium heat for about 5–7 minutes.
Remove lid, the water should be almost all gone by now. As the water evaporates, the crust will start to form on the bottom, fry until the bottom of the dumplings are golden brown.
I always make extra and freeze them and they can be steamed, boiled, or pan-fried without defrosting. To freeze, place them on a tray separated and place the whole tray in the freezer until the dumplings are frozen. Store them in a freezer bag until ready to cook. (Note that cooking time will be longer if cooking frozen dumplings.) It makes a convenient quick meal or an appetizer. You can also easily make chicken dumplings by replacing the pork with chicken. I’ve made a tasty vegetarian version by filling them with seasoned chopped cabbage, carrots, shiitake mushrooms, and Chinese vermicelli. It is very easy to be creative with the filling.
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