Asian Pork and Cabbage Dumplings (OAMC)

45m
Prep Time
0m
Cook Time
45m
Ready In

Recipe: #5707

June 11, 2012



"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"

Original is 100 servings

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.

2 Reviews

Kooking Kathy

I felt like Chinese so decided to make these, finally! They tasted as good, if not better than the Chinese place here in town! I had Duck sauce for dipping. Saving with my keepers to have again!

5.0

review by:
(26 Sep 2020)

DinerDarryl

Delicious dumplings! I steamed them and served with an Asian dipping sauce. Very much enjoyed!

5.0

review by:
(9 Feb 2020)

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