Taiwanese Dumplings recipe
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Ingredients
- 2 heads napa cabbage, finely chopped 1 bunch cilantro, chopped 2 pounds ground pork 2 egg whites 3 jalapeno peppers, minced 1 (2 inch) piece ginger root, peeled and minced 1 tablespoon sesame oil salt and ground black pepper to taste 3 (16 ounce) packages potsticker wrappers, or more as needed
Nutrition Info
- 304.5 caloriescarbohydrate: 40.6 gcholesterol: 35.5 mgfat: 8.3 gfiber: 1.8 gprotein: 15.6 gsaturatedFat: 2.7 gservingSize: -sodium: 426 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Taiwanese Dumplings
Directions
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Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.