Pork Dumplings with Cabbage
PREP: 1 hr
COOK: 20 mins
- 1 pound ground pork
- 1/2 pound shrimp, peeled and deveined (about 16 medium-size shrimp)
- 3 tablespoon FreshZen ginger scallion pesto
- 2 tablespoons light soy sauce (or regular soy sauce)
- 2 tablespoons Shaoxing wine
- 1 teaspoon of sea salt
- 1/4 teaspoon white pepper
- ¾ pound napa cabbage
- 2 tablespoons sesame oil
- 1 package frozen dumpling wrappers
Prepare the dumpling filling
- Combine ground pork, FreshZen ginger scallion pesto, light soy sauce, Shaoxing wine, salt, and white pepper in a large bowl.
- Stir with a spatula until the ingredients are well combined and form a sticky paste.
- Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings.
- Cover with a plastic wrapper and allow it to marinate in the fridge until you’re ready to wrap the dumplings.
- Cut 6 to 8 pieces napa cabbage leaves (just enough to line the steamer) and keep for later.
- Next thinly julienne the rest of the cabbage and set aside.
- Sprinkle 2 pinches of salt onto the cabbage and mix well with your hands.
- Allow this to sit for 10 to 15 minutes.
- Use a few layers of cheesecloth or paper towel to squeeze out extra water.
- Just before wrapping dumplings, add the napa cabbage, and sesame oil into the pork mixture.
- Stir to mix well.
- Work on the dumplings one by one. Scoop about 1 to 2 tablespoons (depends on the size of dumpling wrapper you use) of dumpling filling and place it in the center of the wrapper.
- If you’re using pre-made dumpling wrappers, dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper.
- Fold both sides into a half-moon shape and pinch the middle points together.
- Hold the dumpling with one hand and start sealing the edges into pleats with the other hand.
- Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed.
- If you put in too much filling and have trouble sealing the dumpling, remove the extra filling and fold the dumpling again.
- If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
- If you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.
- Line the bamboo steamers with napa cabbage leaves.
- Place dumplings into the steamer a finger width apart.
- Add two inches of water into a wok or a large pan that can comfortably fit your steamer.
- Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil.
- Cover the steamer and cook over high heat for 15 minutes.
- Store the wrapped, uncooked dumplings in the freezer for up to 1 month.
- To freeze properly, seal the baking sheet tightly with plastic wrapper and allow the dumplings to freeze completely.
- To save freezer space, transfer the frozen dumplings into large containers or a gallon bag.
- Be careful not to break them when you stack the dumplings and do not place other things on top of your dumplings bag.
- To cook the frozen dumplings, steam directly from the freezer without thawing. It takes about 15 to 20 minutes to cook through.
Leave a comment
Comments will be approved before showing up.