Steamed Pork & Napa Cabbage Dumplings with Scallions & Soy Vinaigrette
Sarah
ingredients
- Dumplings:
- 4 c. Finely chopped Napa cabbage
- 1 T. Kosher salt
- .50# Ground pork, uncooked
- 2 T. Finely chopped ginger (do not have to peel)
- .50 c. Diced water chestnuts (canned is OK)
- 1.5 T. Finely chopped garlic
- 2 T. Soy sauce
- 3 T. Toasted sesame oil
- 1 Egg, lightly beaten
- 1 pkg. Round won ton (pot sticker) wrappers
- Soy Vinaigrette:
- 1/3 c. Soy sauce
- 1/3 c. Rice wine vinegar
- 1/3 c. Scallions, minced
- 1 T. Toasted sesame oil
- 1 T. sambal oelek, optional(fresh ground chili paste)
directions
- 1
Dumplings:
- 2
1. Combine the cabbage and 1.5 t. of salt in a bowl and toss. Set aside for 30 minutes. Transfer to a clean towel and squeeze out excess water.
- 3
2. Combine the cabbage and all the other dumpling ingredients except won ton wrappers. Mix well.
- 4
3. Place about 1/2 T. of the filling in the center of each wrapper. Draw up the sides and crimp them at the top. Please each dumpling on a cornstarch dusted baking sheet and freeze.
- 5
4. When ready to cook the dumplings, remove them from the freezer and place them a few at a time into a pot of boiling water. When the dumplings rise to the top, they are cooked. Remove them from the water and place upside down on paper towel to drain. Serve with dipping sauce.
- 6
Dipping Sauce:
- 7
1. Combine all ingredients in a bowl and stir thoroughly.
Source: Cindy Race
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