We made dumplings….80 of them!
The recipe says to let the meat marinate for 4 hours or over night. We did maybe an hour? It was still amazing though.
- 1/2 head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise
- 3/4 pound ground pork- used pork/veal/beef mix
- 1/4 bunch Chinese chives or 2 scallions, minced
- 1 tablespoon finely grated fresh ginger -this step was a little complicated. read well.
- 1 tablespoon dark or regular soy sauce
- 1/2 tablespoon finely grated garlic
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 3/4 cups all-purpose flour
- also added sambal olek to half of the batch…
3 tbsp sambal olek
1/2 c hoisin sauce
1/4 c water
2 tssp white vinegar
- MAKE THE DUMPLINGS Set a steamer basket in a pot of boiling water. Steam the cabbage until tender, 20 to 25 minutes. Transfer to a colander to cool, then squeeze out as much excess liquid as possible. Finely chop the cabbage.
- In a large bowl, combine the cabbage with the pork, chives, ginger, soy sauce, garlic, sesame oil, salt and 1 tablespoon of the vegetable oil. Gently stir, cover and refrigerate for at least 4 hours or overnight. We did not wait this long.
- Place about 1 tablespoon of the filling in the center of each round, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on the prepared baking sheet and cover with plastic wrap while you prepare the rest.
- Freeze them on a baking sheet for 1 hour then store in the freezer.
- OR Boil them and eat them– they get floppy and some fell apart
- ORRRR fry them on a pan .. a little oil. then add the dumplings. let cook for about 3 minutes. then add 1/2c water and cover them for 3 minutes.
- DIP AWAY.