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RECIPE
15 INGREDIENTS9 STEPS1HR 30MIN

Steamed Pork Dumplings

4.9
8 Ratings
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Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
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Steamed Pork Dumplings

1HR 30MIN

Total Time
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
3 cups
Napa Cabbage , finely chopped
1 Tbsp
8
Shiitake Mushrooms , minced
rinsed and stems removed
3
Scallions , thinly sliced
white parts only
1/2 Tbsp
Fresh Ginger , minced
2 cloves
Garlic , minced
3
Red Bird's Eye Chili Pepper , minced
1 Tbsp
Mirin
1 tsp
Sesame Oil
1 Tbsp
60 pieces
Wonton Wrappers
1
Egg , separated
white only
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Nutrition Per Serving
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CALORIES
693
FAT
19.9 g
PROTEIN
30.9 g
CARBS
94.9 g

Directions

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Step 1
In a large bowl, combine the Napa Cabbage (3 cup) and Kosher Salt (1 tablespoon), mix well. Let the cabbage sit at room temperature for 20 minutes to allow the salt to draw out the moisture.
Step 2
In another large bowl, combine the Ground Pork (1 pound), Shiitake Mushroom (8), Scallion (3), Fresh Ginger (2 teaspoon), Garlic (2 clove), Red Bird's Eye Chili Pepper (3), Low-Sodium Soy Sauce (1 tablespoon), Mirin (1 tablespoon), Sesame Oil (1 teaspoon), Corn Starch (1 tablespoon), and Ground Black Pepper (1/8 teaspoon).
Step 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.
Step 4
To assemble the dumplings, take one Wonton Wrappers (60 piece) and place 1 teaspoon of the mixture in the middle. Cover the remaining stack of wrappers with a damp tea towel until needed.
Step 5
Using your index finger brush the Egg (1) white all the way around the edge of the wrapper.
Step 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.
Step 7
Repeat this all wrappers have been filled. Keep all dumplings under a damp tea towel until ready to steam.
Step 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.
Step 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.

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Nutrition Per Serving
Calories
693
% Daily Value*
Fat
19.9 g
26%
Saturated Fat
6.7 g
34%
Trans Fat
0.0 g
--
Cholesterol
98.3 mg
33%
Carbohydrates
94.9 g
35%
Fiber
5.0 g
18%
Sugars
1.9 g
--
Protein
30.9 g
62%
Sodium
2562.6 mg
111%
Vitamin D
0.2 µg
1%
Calcium
96.5 mg
7%
Iron
6.2 mg
34%
Potassium
408.5 mg
9%
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