Recipe for: Pork Dumplings

Pork Dumplings
Ingredients
3 cups napa cabage, finely chopped
1 tsp salt
1 lb ground pork
8 shiitake mushrooms, rinsed and stems removed, and minced
3 green onions, white parts, finely chopped
1 Tbs fresh ginger, minced
2 cloves of garlic, minced
3 Hontaka chilies (or other Thai chili), minced
1 Tbs reduced sodium soy sauce
1 Tbs mirin
1 tsp sesame oil
1 Tbs cornflour
1/8 tsp ground black pepper
30 round wonton wrappers
1 egg white

Information

Preperation Time: 70 Minutes

Cooking Time: 15 Minutes

Total Time: 85 Minutes

Servings: 6


Tags

Dinner, Pork, Asian, Appetizer, Dumplings


Best paired with

Instructions

1. In a large bowl, combine the cabbage and a teaspoon of salt and mix well.  Let the cabbage sit at room temperature for 20 minutes to allow the salt to draw out the moisture.

2. In another large bowl, combine the pork, mushrooms, green onions, ginger, garlic, hontakas, soy sauce, mirin, sesame oil, cornstarch, and black pepper.  Using your hands, squeeze the excess moisture from the cabbage and add to the pork mixture.  With you hands, incorporate all the ingredients well.  Cover and let sit, refrigerate for 30 minutes.

3. To assemble the dumplings, take one wonton wrapper, and place a tablespoon of the mixture in the middle.  Cover the remaining stack of wrappers with a damp tea towel until needed.  Using your index finger, brush the egg white all the way around the edge of the wrapper.

4. Fold the wrapper in half to form a crescent shape, gently pushing all the air out from around the pork mixture, so as not to leave any air bubbles.  Starting at one end, create pleats all the way to the other end, gently pressing each pleat as you’re done to seal.  Do this until all wrappers have been filled.

5. Line a bamboo steamer or vegetable steamer with any remaining cabbage leaves.  Alternatively, you can cut out a round of parchment paper to line.  Place each dumpling in the steamer, being careful to not let them touch each other or the bamboo sides, otherwise, they will stick.  Fill a wok or similar frying pan, with 2 inches of water and bring to a boil.  Gently set the bamboo steamer directly into the wok and let steam for 10 – 12 minutes.  Serve with Asian Red Pepper Dipping Sauce.



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About The Chef

Kathleen Morimoto Kiebler is a featured SideChef recipe partner and creator of the food blog Hapa Nom-Nom. As a photographer who discovered her love of food while living in Italy, Kathleen strives to capture the entire experience of a meal and provide accessible recipes that blend flavors, origins, and culinary styles from her life experiences. True Hapa.