You know you love them. Savory Asian pork dumplings. One taste and you’re immediately smitten. No-one can resist these succulent porky bites.
Total Time
1hr 30min
4.8
4 Ratings
Author: Garlic & Zest
Servings:
8
Ingredients
•
1
pckg
Gyoza Wrappers
•
2
tsp
Dried Shrimp
, finely chopped
•
1 1/2
cups
Green Cabbage
, chopped
•
as needed
Kosher Salt
•
1
lb
Ground Pork
•
1
bunch
Fresh Chives
, chopped
•
1
clove
Garlic
, minced
•
1
in
Fresh Ginger
•
3
Tbsp
Low-Sodium Soy Sauce
•
1
Tbsp
Oyster Sauce
•
1
Tbsp
Granulated Sugar
•
as needed
Sesame Oil
•
1
Egg
•
as needed
Ground Black Pepper
•
1
Tbsp
Corn Starch
•
1/3
cup
Rice Vinegar
•
4
Tbsp
Low-Sodium Soy Sauce
•
1
tsp
Sriracha
•
1
bunch
Scallions
, sliced
•
2
tsp
Sherry Wine
Cooking Instructions
1.
Peel and grate the knob of Fresh Ginger (1 in). In a large bowl, combine Dried Shrimp (2 tsp), Sherry Wine (2 tsp), Green Cabbage (1 1/2 cups), Kosher Salt (as needed), Ground Pork (1 lb), Fresh Chives (1 bunch), Garlic (1 clove) and ginger.
2.
Add in Low-Sodium Soy Sauce (3 Tbsp), Oyster Sauce (1 Tbsp), Granulated Sugar (1 Tbsp), Sesame Oil (as needed), large Egg (1), Ground Black Pepper (as needed), and Corn Starch (1 Tbsp). Set aside.
3.
In a small bowl combine the ingredients for the dipping sauce: Low-Sodium Soy Sauce (4 Tbsp), Rice Vinegar (1/3 cup), Sriracha (1 tsp) and sliced Scallions (1 bunch).
4.
Add water to a small bowl and have it close by. Hold a Gyoza Wrappers (1 pckg) in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper.
5.
Fold dumpling in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half-moon and the filling is sealed inside.
6.
Place the dumplings on the baking sheet and continue assembling the rest.
7.
Add 1-inch of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket.
8.
Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5 to 6 minutes.
9.
Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce. Enjoy!
Nutrition Per Serving
CALORIES
294
FAT
13.7 g
PROTEIN
15.5 g
CARBS
27.5 g
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