Pork and Cabbage Chinese Dumplings Recipe

ground pork

🥗Healthier: ground chicken

💰Cheaper: tofu

Tofu provides a plant-based option and is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile, while vegetable oil is budget-friendly.

cabbage

🥗Healthier: bok choy

💰Cheaper: lettuce

Bok choy adds nutritional value, while lettuce is a low-cost substitute.

Start by making the filling for the dumplings.

Cut the stems from 4 leaves of napa cabbage and roll it up tightly.

Use a sharp knife to shred about 1 cup of cabbage and place it into a medium-sized mixing bowl.

Add ground pork to the bowl.

Chop about 1/4 cup of green onions and add to the bowl.

Grate in fresh garlic and ginger using a microplane.

Add 2 tablespoons of soy sauce and 1 tablespoon of sesame oil to the mixture.

Mix the ingredients in the bowl with a wooden spoon until well combined.

Take pre-made dumpling wrappers out of the package.

Wet the edges of a dumpling wrapper with your fingers.

Place about 1 tablespoon of filling in the center of the wrapper.

Fold the wrapper over the filling and press the edges to seal.

Fold one side of the wrapper over to the other side to create pleats and ensure it sticks together.

Continue folding until all dumplings are made, placing them aside once done.

Heat a medium-sized nonstick fry pan on medium heat and add a few teaspoons of vegetable oil.

Add the dumplings bottom side down and let them cook for about 5 minutes until they get some color.

Turn the heat to low and add about 1/4 cup of water to the pan, then cover with a lid to steam for an additional 5 minutes or until cooked through.

Serve the dumplings with a dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens