Asian Pork and Cabbage Dumplings (OAMC)
Created by KittenCal on June 11, 2012
- Servings: 100
- Prep Time: 45m
- Cook Time: 0m
- Recipe #5707
Ingredients
- 100 wonton skins
- 1 3/4 pounds ground pork (do not use beef)
- 1 teaspoon hot Asian chili sauce, or to taste
- 1 tablespoon minced fresh ginger
- 4 medium garlic cloves, minced (if your a garlic clover then one more won't hurt)
- 2 green onions, finely chopped (use white and green parts)
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons sesame oil (NO subs!)
- 1 egg, lightly beaten
- 5 cups (packed) finely shredded Chinese cabbage
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
How to Make
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Step 1: In a large bowl, using clean hands for mixing combine the uncooked pork with all remaining ingredients.
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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.
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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.
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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.
Nutritional Facts
- 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