Ugly but Delicious Dumplings
Directions
- 1Roughly chop half a head of cabbage, about the size of your head as a baby, and put it in a bowl. Heavily salt it, give it a little rub and tug, and set it aside to sweat.
- 2In a larger bowl, add ground pork, chopped yellow onion, chopped green onions, water chestnuts, grated garlic, grated ginger, the thoroughly rinsed and wrung-out cabbage, one egg, soy sauce, cooking sake, oyster sauce, sesame oil, sugar, cornstarch, white pepper, and salt. Mix everything well.
- 3Take your dumpling wrapper, wet around the edges, add in your filling, fold and carefully pleat.
- 4At this point, as long as they are on parchment paper, you can freeze them overnight and then throw them in a bag and keep for later or pan fry them.
- 5Add a little food lube water to a pan, then put in the dumplings, cover, and let them steam. Once all the water is gone, remove the lid and let them fry.
Ingredients
- 600 g Ground Pork
- 200 g Cabbage
- 0.5 Yellow Onion
- 4 stalks Green Onion
- 8 oz can Water Chestnuts
- 4 cloves Garlic
- 1 inch knob Ginger
- 1 Egg
- 4 tbsp Shoyu
- 3 tbsp Cooking Sake
- 3 tbsp Oyster Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Corn Starch
- 1 tbsp Sugar
- 2 tsp White Pepper
- 1 tt Salt
- 3 packs Wonton/Dumpling Wrappers
- 1 tbsp Neutral Oil for cooking
Equipment
knifecutting boardmixing bowlgraterdumpling wrappersbaking sheetpantongschoosticks
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