80 Pork Dumplings for 10 dollars are Cheaper than Supermarket Frozen

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat, while ground chicken is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat wrappers add fiber, while wonton wrappers are often cheaper.

Cut napa cabbage into small bits, using about 9 leaves.

Salt the chopped napa cabbage with 1/4 to 1/2 teaspoon of salt and let it sit in a colander to remove excess moisture.

Chop 3 stalks of green onion finely.

In a bowl, mix 1 teaspoon of sugar, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of rice wine, 2 tablespoons of oyster sauce, 2 teaspoons of chicken bouillon, and 2 tablespoons of water to create the sauce.

Add 1 pound of ground pork to the sauce mixture.

Grate about 1 tablespoon of ginger and add it to the pork mixture.

Mix the pork mixture in one direction until it becomes stringy and sticky.

Squeeze out the excess liquid from the salted napa cabbage and add it to the pork mixture along with the chopped green onions and 2 tablespoons of sesame oil.

Mix everything together in the same direction.

Fill each dumpling wrapper with about 2 teaspoons of filling, wet the edges, and fold to seal, optionally pleating the edges.

Bring a pot of water to a boil and drop in about 12 dumplings, stirring to prevent sticking.

Cook the dumplings for 4 to 5 minutes until they float, then add 1 cup of cold water and wait for the water to boil again.

Once the water boils again, turn off the heat and remove the dumplings to a plate.

Optionally, pan-fry the dumplings after steaming for a crispy bottom.

To freeze remaining dumplings, lay them on a sheet pan lined with parchment paper in a single layer and freeze before transferring to a freezer bag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens