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Ingredients
4 cups finely minced Napa cabbage
1 teaspoon salt
1 pound lean ground pork butt
2 cups finely minced Chinese garlic chives (if unavailable, substitute 1 ½ cups chopped leeks and 1 tablespoon minced garlic)
2 ½ tablespoons soy sauce
2 tablespoons toasted sesame oil
1 ½ tablespoons Chinese rice wine or sake
1 ½ tablespoons minced ginger root
1 ½ tablespoons cornstarch
50 dumpling skins (also called gyoza skins)
½ cup soy sauce
1 tablespoon chopped garlic
Nutritional analysis per serving (6 to 8 servings)
120 grams carbs; 53 milligrams cholesterol; 749 calories; 5 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 14 grams fat; 4 grams fiber; 2352 milligrams sodium; 32 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly. Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
- Step 2
Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 ½ tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch. Stir vigorously to combine evenly.
- Step 3
Place a teaspoon of the filling in the center of a dumpling skin. Moisten the edge of the skin with a little water. Fold skin over to make a semicircle (opened edges should be up). Use the thumb and index finger to form small pleats along one edge. Press the other edge against it to seal. Or simply press the edges together, without the pleats. Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
- Step 4
In a large pot, heat 3 quarts of water until boiling. Add half the dumplings, stir and return to the boil. Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon. Bring the water back to a boil, add the remaining dumplings and cook as above.
- Step 5
Mix the ½-cup soy sauce and chopped garlic to make a dipping sauce.
Private Notes
Comments
Excellent! i prefer the round dumpling skins. Minced cabbage and added carrot to up the vegetable content. Will process mixture further in the food processor next time. I already thought the veggies were too small, but I think red-lentil-sized pieces or smaller would be ideal.
Excellent! i prefer the round dumpling skins. Minced cabbage and added carrot to up the vegetable content. Will process mixture further in the food processor next time. I already thought the veggies were too small, but I think red-lentil-sized pieces or smaller would be ideal.