1 lb ground or very finely chopped pork or beef or 1/2 & 1/2 or 1/2 pork & 1/2 raw shrimp
6 Tbsp sesame oil
2 tsp sugar
3/4 tsp salt
1/4 tsp pepper
1 lb cabbage (Napa or Chinese -preferred) or mix with bok choy, celery, carrot, etc.
1 tsp salt
1/3 lb chopped green onions (use -whole onion without roots)
3 cups flour
3/4 cup cold water
1/2 cup flour to prevent sticking -during kneading
10 cups boiling liquid (water or -stock optional)
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Let's Make It
Filling: Chop the “meat” well and mix well with the marinade. Then chop the cabbage or veggie(s) fine and mix with 1 tsp. salt and let sit for 10 minutes; Squeeze out the excess water. Mix the veggie with the meat and green onions and mix well by hand.
Skins: In a bowl, add water to the flour and knead into a smooth dough; let it stand for ten minutes. Then roll the dough into a long baton-like roll and cut into 50 pieces. (I just divide in 1/2 & 1/2 & 1/2, etc. and am satisfied with four dozen. At the end I can eyeball 3 equal parts pretty accurately.) Use a rolling pin to roll each piece into a thin circle. Place 1 portion (50th or 48th) of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat the open edge together (into a semi-circle - sorta) keeping the other edge smooth. The smooth edge will yield to the length of the pleated edge. Pinch the pleats together to seal. Repeat for all dumplings.
Boil 10 cups water or stock or mixture and add dumplings; stir to prevent from sticking together. Return to a boil, turn heat low and cook for six minutes. Remove. Serve with dipping sauces.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.