Pork and Napa Cabbage Dumplings
Directions
- 1Cut and rip the napa cabbage in half, then chop it.
- 2Add the chopped cabbage to a bowl and salt it generously.
- 3Massage the cabbage with your hands until it releases moisture.
- 4Add the ground pork, chopped green onion, and shiitake mushrooms to the bowl.
- 5Chop the cilantro and add it to the bowl.
- 6Add the grated ginger and garlic to the bowl.
- 7Squeeze out excess water from the cabbage mixture.
- 8Add a little salt, white pepper, sugar, and cornstarch to the bowl.
- 9Add the chicken bouillon, soy sauce, rice vinegar, oyster sauce, and sesame oil to the bowl and mix.
- 10Take a dumpling wrapper and place a spoonful of the mixture in the center.
- 11Wet half of the dumpling wrapper, then pinch the center.
- 12Pleat the wrapper three times on each side, creating three pleats.
- 13Push the empty spot in half and pinch all together.
- 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.
- 15Steam the dumplings in a single layer in a pan for a few minutes.
- 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
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