How to Make: Chinese Pork Dumplings

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, while turkey is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: potato dough

Whole wheat offers more fiber; potato dough can be more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier; vegetable oil is cost-effective.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake; tamari is often less expensive.

Mix ground pork, minced ginger, minced garlic, chopped green onions, soy sauce, sesame oil, shredded cabbage, grated carrots, and egg in a bowl until well combined.

Season the mixture with salt and pepper to taste.

Place a dumpling wrapper on a clean surface and add a spoonful of the filling in the center.

Moisten the edges of the wrapper with water and fold it over to create a half-moon shape, pressing to seal tightly.

Repeat the process until all filling is used.

Prepare a steamer or a pot of boiling water for cooking the dumplings.

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

Steam the dumplings for about 15-20 minutes until the filling is cooked through and the wrappers are translucent.

Alternatively, boil the dumplings in water for about 5-7 minutes until they float to the surface.

For pan-fried dumplings, heat oil in a skillet, add dumplings, and cook until the bottoms are golden, then add water and cover to steam until cooked through.

Serve hot with dipping sauce made from soy sauce and vinegar.

Cooking Techniques

Spice Level:

Allergens