Recipe Image
Servings:
6
Steamed Pork Dumplings
Dumplings are one of those dishes that look really difficult to make but are actually quite easy. These delicious Steamed Pork Dumplings with red pepper dipping sauce are the best addition to your dinner table and perfect to make ahead and just throw in the freezer.
Total Time
1hr 30min
4.9
8 Ratings
Author: Hapa Nom Nom
Servings:
6
Ingredients
•
3
cups
Napa Cabbage
, finely chopped
•
1
Tbsp
Kosher Salt
•
1
lb
Ground Pork
•
8
Shiitake Mushrooms
, minced
•
1
bunch
Scallions
, thinly sliced
•
2
tsp
Fresh Ginger
, minced
•
2
cloves
Garlic
, minced
•
3
Red Bird's Eye Chili Pepper
, minced
•
1
Tbsp
Low-Sodium Soy Sauce
•
1
Tbsp
Mirin
•
1
tsp
Sesame Oil
•
1
Tbsp
Corn Starch
•
1/8
tsp
Ground Black Pepper
•
60
pieces
Wonton Wrappers
•
1
Eggland's Best Classic Egg
, separated
Cooking Instructions
1.
In a large bowl, combine the
Napa Cabbage (3 cups)
and
Kosher Salt (1 Tbsp)
, 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
Ground Pork (1 lb)
,
Shiitake Mushrooms (8)
,
Scallions (1 bunch)
,
Fresh Ginger (2 tsp)
,
Garlic (2 cloves)
,
Red Bird's Eye Chili Pepper (3)
,
Low-Sodium Soy Sauce (1 Tbsp)
,
Mirin (1 Tbsp)
,
Sesame Oil (1 tsp)
,
Corn Starch (1 Tbsp)
, and
Ground Black Pepper (1/8 tsp)
.
3.
Using your hands, squeeze the excess moisture from the cabbage and add to the pork mixture. With your hands, incorporate all the ingredients well. Cover and let sit, refrigerate for 30 minutes.
4.
To assemble the dumplings, take one
Wonton Wrappers (60 pieces)
and place 1 teaspoon of the mixture in the middle. Cover the remaining stack of wrappers with a damp tea towel until needed.
5.
Using your index finger brush the
Eggland's Best Classic Egg (1)
white all the way around the edge of the wrapper.
6.
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.
7.
Repeat this all wrappers have been filled. Keep all dumplings under a damp tea towel until ready to steam.
8.
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.
9.
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 minutes. Serve with dipping sauce.
Author's Notes
If you make more than you think you will eat in one sitting, simply place the remaining dumplings on a parchment-lined plate BEFORE cooking, and place them in the freezer for 15-20 minutes. Once they have frozen a bit, transfer the dumplings to a zip-top bag. They may be frozen for up to 3 months. Take out the dumpling 5 minutes before cooking, to thaw.
Nutrition Per Serving
CALORIES
694
FAT
19.9 g
PROTEIN
31.0 g
CARBS
95.2 g
