Easy Asian Dumplings
Serving Size / Yield
- 1/2 head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise
- 3/4 lb ground pork
- 2 green onions, minced
- 1 tbsp finely grated fresh ginger
- 1 tbsp dark or regular soy sauce
- 1/2 tbsp finely grated garlic
- 1 tsp toasted sesame oil
- 3/4 tsp kosher salt
- 2 tbsp vegetable oil
- 2 3/4 C. all-purpose flour
- Desired store bought sauce
To make the dumplings begin by steaming a basket in a boiling water. Steam the cabbage for about 20 minutes until tender. Transfer to colander to cool and squeeze remaining water out. Finely chop cabbage. In a large mixing bowl combine cabbage, pork, green onions, ginger, soy sauce, garlic, sesame oil, salt, and 1 tbsp vegetable oil. Then begin to stir and refrigerate for 3 hours.
Put flour in a large mixing bowl. Slowly add cold water and remain tbsp of vegetable oil. Stir till dough starts to form. Knead the dough for about 10 minutes and then refrigerate for 30 minutes. Cut the dough into 4 parts and roll each piece perfect circles. place 1 tbsp of filling in the center of each dough circle. Pull the sides up and seal on the top center. Make small indentations for visual appeal. Bring a large pot of water to a boil and cook dumplings in a batches. Bake for about 3-4 minutes. Serve with desired sauce and enjoy.