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[Total: 2 Average: 5/5]
Tags: Asian Food, Cabbage, Chinese Dumplings, Chinese Food, Dumpling Wrappers, Dumplings, Egg Whites, Eggs, Flour, Garlic, Ginger, Green Onions, Greenwich Free Press, Ground Pork, Kosher Salt, Pork, Pork & Cabbage Dumplings, Salt, Sesame Oil, Soy Sauce, Victoria Hart Glavin, Water, www.tinynewyorkkitchen.com
The combination of pork and cabbage is classic. Make sure to salt the cabbage and squeeze out the excess water so the dumplings don’t get soggy.
- 1 1/3 Pounds Ground Pork
- 1/2 Chinese Cabbage (Shredded)
- 1/2 Cup Green Onions
- 3 Tablespoons Fresh Ginger (Grated)
- 3 Tablespoons Garlic Cloves (Grated)
- 1 Egg White
- 6 Tablespoons Soy Sauce
- 36 Dumpling Wraps
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Kosher Salt
- 1/2 Cup Water
- Unbleached Flour
- Place shredded cabbage in large-size bowl. Add kosher salt to shredded cabbage. Let stand 30 minutes.
- Squeeze excess water out of cabbage and drain thoroughly.
- Add ground pork, green onions, ginger, garlic, egg white, soy sauce, and sesame oil to cabbage. Mix well until mixture becomes somewhat sticky.
- Place dumpling wrapper on palm of your hand. Place some filling on middle of wrapper. Brush water on edge of upper half of the wrap.
- Fold wrapper n half and close top opening with your thumb and index finger.
- Place dumplings on plate covered with light layer of flour. Cover with plastic wrap and store in refrigerator until ready to cook.
- When ready to cook, gently place 1/3 dumplings in boiling water and stir to prevent from sticking to bottom of pot. Cook for 4 minutes. Add two cups cold water to pot and heat until water boils again. Repeat previous steps two more times.
- Transfer to serving platter and serve hot.
- Makes 36 dumplings
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen All Rights Reserved
