Chinese pork dandelion dumplings 猪肉蒲公英馅饺子

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey reduces fat while maintaining flavor.

wonton wrappers

🥗Healthier: rice paper

💰Cheaper: store-bought dumpling skins

Rice paper is gluten-free and can be lighter.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more accessible and has a similar flavor.

Prepare dandelion greens by washing thoroughly and chopping finely.

Mix ground pork, chopped dandelion greens, minced ginger, and chopped scallions in a bowl until well combined.

Prepare the dough using all-purpose flour and water to form a smooth mixture.

Place a wonton wrapper on a clean surface and spoon a small amount of filling into the center.

Moisten the edges of the wrapper with water and fold it over to create a triangle, pressing to seal.

Bring the two corners of the triangle together to form a dumpling shape, sealing the edges tightly.

Repeat the process with remaining wrappers and filling.

Prepare a steamer by boiling water in a pot and lining the steamer basket with parchment paper or cabbage leaves.

Place dumplings in the steamer basket, ensuring they are not touching each other.

Cover and steam the dumplings for about 10-12 minutes, or until the filling is cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens