Pork and Napa Cabbage Dumplings

3 mins
Serves 1
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Directions

  1. 1Cut and rip the napa cabbage in half, then chop it.
  2. 2Add the chopped cabbage to a bowl and salt it generously.
  3. 3Massage the cabbage with your hands until it releases moisture.
  4. 4Add the ground pork, chopped green onion, and shiitake mushrooms to the bowl.
  5. 5Chop the cilantro and add it to the bowl.
  6. 6Add the grated ginger and garlic to the bowl.
  7. 7Squeeze out excess water from the cabbage mixture.
  8. 8Add a little salt, white pepper, sugar, and cornstarch to the bowl.
  9. 9Add the chicken bouillon, soy sauce, rice vinegar, oyster sauce, and sesame oil to the bowl and mix.
  10. 10Take a dumpling wrapper and place a spoonful of the mixture in the center.
  11. 11Wet half of the dumpling wrapper, then pinch the center.
  12. 12Pleat the wrapper three times on each side, creating three pleats.
  13. 13Push the empty spot in half and pinch all together.
  14. 14Place the dumplings on a baking sheet and freeze them flat. Once frozen, you can throw them in a zip lock bag so that they do not stick together.
  15. 15Steam the dumplings in a single layer in a pan for a few minutes.
  16. 16Remove the lid and let the remaining water evaporate. Drizzle in some oil for a nice sear on the bottom.

Ingredients

  • 2 cups napa cabbage
  • 1 lb ground pork
  • 0.25 cup shiitake mushrooms
  • 1 green onion
  • 0.25 cup cilantro
  • 1 Tbsp grated ginger
  • 1 Tbsp grated garlic
  • 1 tsp chicken bouillon
  • 1 salt
  • 1 white pepper
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 3 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 dumpling wrappers

Equipment

knifecutting boardmixing bowlsgraterdumpling wrappersfrying pan with lidtongsplatesmall bowl
Pork and Napa Cabbage Dumplings | Clip Recipe