Foto: Spend With Pennies
Ingredients
- 30 dumpling wrappers
- 1 tablespoon vegetable oil
- ½ cup water
- 3 cups shredded napa cabbage
- ½ teaspoon salt
- 8 ounces ground pork
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine
- 1 tablespoon grated fresh ginger
- 4 g reen onions (very finely chopped)
- ½ teaspoon black pepper
Steps
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Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
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Meanwhile, add remaining filling ingredients to a bowl and mix well.
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Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
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Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
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Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.
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Heat 1 tablespoon vegetable oil over medium heat in a non-stick skillet.
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Place dumplings, flat sides down in the skillet. Cook until lightly browned on one side.
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Add 1/2 cup water to the pan, cover and reduce heat to a low simmer. Cook 6-7 minutes or until water has evaporated and dumplings are cooked through.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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