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Prep Time:1 hr 45 minsAdditional Time:1 hrTotal Time:2 hrs 45 minsServings:14Yield:14 servingsJump to Nutrition Facts
Prep Time:1 hr 45 minsAdditional Time:1 hrTotal Time:2 hrs 45 minsServings:14Yield:14 servings
Prep Time:1 hr 45 mins
Prep Time:
1 hr 45 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:2 hrs 45 mins
Total Time:
2 hrs 45 mins
Servings:14
Servings:
14
Yield:14 servings
Yield:
14 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundground pork1large egg, lightly beaten1cupsliced scallions¼cupShaoxing rice wine (see Tip)¼cupreduced-sodium soy sauce2tablespoonsmushroom dark soy sauce (see Tip)2tablespoonsminced fresh ginger1tablespoonsesame oil1tablespoonsugar1tablespooncornstarch, plus more for dusting1teaspoonground white pepper¼teaspoonsalt2cupsfinely chopped napa cabbage80 round dumpling wrappers7tablespoonscanola oil, divided3 ½cupswarm water, divided
Cook Mode(Keep screen awake)
Ingredients
1poundground pork
1large egg, lightly beaten
1cupsliced scallions
¼cupShaoxing rice wine (see Tip)
¼cupreduced-sodium soy sauce
2tablespoonsmushroom dark soy sauce (see Tip)
2tablespoonsminced fresh ginger
1tablespoonsesame oil
1tablespoonsugar
1tablespooncornstarch, plus more for dusting
1teaspoonground white pepper
¼teaspoonsalt
2cupsfinely chopped napa cabbage
80 round dumpling wrappers
7tablespoonscanola oil, divided
3 ½cupswarm water, divided
DirectionsCombine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.TipsTips: Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.Mushroom dark soy sauce contains straw mushroom extract. It packs a punch of pungent, umami flavor.To make ahead: Freeze uncooked dumplings (Steps 1-2), uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer to an airtight container and freeze for up to 3 months.Originally appeared: EatingWell Magazine, March 2019
Directions
Combine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.TipsTips: Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.Mushroom dark soy sauce contains straw mushroom extract. It packs a punch of pungent, umami flavor.To make ahead: Freeze uncooked dumplings (Steps 1-2), uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer to an airtight container and freeze for up to 3 months.
Combine pork, egg, scallions, rice wine, reduced-sodium soy sauce, mushroom dark soy sauce, ginger, sesame oil, sugar, cornstarch, white pepper and salt in a large bowl until well blended. Fold in cabbage. Cover and refrigerate for at least 1 hour or overnight.
Set out dumpling wrappers and a small bowl of water; line 3 large baking sheets with parchment paper and dust with cornstarch. Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each. Wet your finger and run it around the edge of a wrapper. Fold the wrapper over to form a half-moon shape and press the edges together to seal. Pleat the edges if desired. Arrange the dumplings on a prepared baking sheet without letting them touch. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings (fresh or frozen) in a single layer not touching. Add 1/2 cup warm water to the pan. Cover and cook until starting to brown on the bottom, 6 to 8 minutes. Uncover and cook until all of the liquid is evaporated, about 30 seconds more. Repeat with the remaining oil, water and dumplings.
Tips
Tips: Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.
Mushroom dark soy sauce contains straw mushroom extract. It packs a punch of pungent, umami flavor.
To make ahead: Freeze uncooked dumplings (Steps 1-2), uncovered, on the parchment-lined baking sheet until solid, at least 8 hours. Once frozen, transfer to an airtight container and freeze for up to 3 months.
Originally appeared: EatingWell Magazine, March 2019
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Nutrition Facts(per serving)298Calories14gFat30gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
