Asian Pork and Cabbage Dumplings (OAMC)
Recipe: #5707
June 11, 2012
Categories: Side Dishes, Cabbage, Asian Chinese, One-Pot Meal, Sunday Dinner, more
"These are just as good if not better than you Chinese restaurant, this makes a ton of dumplings so use what you want then freeze the rest, to freeze place the dumpling on a baking sheet freeze until firm then transfer to freezer bags. These do not need thawing if you are dropping them into soup"
Ingredients
Nutritional
- Serving Size: 1 (15.4 g)
- Calories 16.1
- Total Fat - 0.7 g
- Saturated Fat - 0.2 g
- Cholesterol - 6.3 mg
- Sodium - 12.9 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.2 g
- Protein - 1.9 g
- Calcium - 10.8 mg
- Iron - 0.2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl, using clean hands for mixing combine the uncooked pork with all remaining ingredients.
Step 2
Place 1 heaping teaspoon of pork filling onto each wonton skin; using your finger moisten the edges with water then fold edges together to form a triangle shape and then if you like, connect the two points for "nurses hats" shape.
Step 3
Set dumplings aside on a heavily oiled or floured baking sheet until ready to cook, keeping the dumpling covered with plastic wrap while making any remaining.
Step 4
TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes or you can drop into hot broth and boil about 3 minutes. Serve immediately with sweet and sour sauce or in hot broth.
Tips
No special items needed.