HOW TO MAKE TAIWANESE DUMPLINGS !

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is a less salty alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

cabbage

🥗Healthier: napa cabbage

💰Cheaper: bok choy

Bok choy can provide a similar texture at a lower cost.

Mix flour and water in a bowl to form a dough; knead until smooth, about 5 minutes.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Finely chop cabbage and sprinkle with salt; let sit for 10 minutes to draw out moisture.

Squeeze excess water from cabbage and combine with ground pork, green onions, ginger, garlic, soy sauce, sesame oil, pepper, and salt in a bowl.

Roll the dough into small balls and flatten each into a circle about 3 inches wide.

Place a spoonful of filling in the center of each circle.

Fold the dough over the filling to create a half-moon shape; pinch edges to seal tightly.

Heat vegetable oil in a skillet over medium heat until shimmering.

Arrange dumplings in the skillet and fry until bottoms are golden, about 3-4 minutes.

Add chicken broth to the skillet and cover immediately; steam for 6-8 minutes until cooked through.

Remove lid and let dumplings cook for an additional 2 minutes to crisp the bottoms.

Serve hot with vinegar or soy sauce for dipping.

Cooking Techniques

Spice Level:

Allergens