Chef Jeff teaches you how to make taiwanese dumplings easily!

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.

Go to City Market to buy ingredients for the dumplings.

Purchase 600 grams of pork and half a Chinese cabbage.

Wash the cabbage and slice it into smaller pieces.

Add salt to the cabbage and let it sit for 15 minutes to release water.

Mix the cabbage with the pork using a fork.

Add white pepper and salt to the mixture.

Prepare to wrap the dumplings by dipping water on the edges of the dumpling skin.

Take a half spoon size of the filling and place it in the center of the dumpling skin.

Press the edges to seal the dumpling, optionally creating a flower shape.

Boil water in a pot and add the dumplings once the water is boiling.

Add cold water to the pot two to three times to keep the dumpling skin elastic.

Check the dumplings; they are done when the skin turns transparent.

Add sesame oil to the dumplings to enhance flavor and prevent sticking when cooling.

Prepare a dipping sauce with soy sauce and sesame oil.

Store leftover dumplings in the freezer or refrigerator, using a ceramic plate covered to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens