Chinese Dandelion Dumplings
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
53
Sourness
33
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
910 g
Ground Pork3 cups
Napa Cabbage (minced)1 cup
Leaves (minced bok choy)2 cloves
Garlic (minced)1 cup
Soy Sauce1 tsp
White Pepper1 tsp
Kosher Salt1 tsp
White Sugar4 tsps
Sesame Oil1 tbsp
Water100
Wonton Wrappers1 cup
Vegetable Oil2 tsps
Chili Oil (to taste)3 tbsps
Hoisin Sauce3 tbsps
Balsamic Vinegar2 tbsps
Green Onion (chopped)Directions:
1
Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil
2
Chill in the refrigerator 6 to 8 hours, or overnight
3
Beat the egg white with the water in a small bowl and set aside
4
Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time
5
Cover additional wrappers with a moist towel to prevent drying
6
Brush the edges of the wrapper with the egg white mixture
7
Fold the wrapper and seal the edges with a moistened fork
8
Spray a large skillet with cooking spray
9
Heat 2 tablespoons for vegetable oil over medium-high heat
10
Working in batches, place the dumplings into the skillet, seam side up
11
Cook until the dumplings brown slightly, 30 seconds to 1 minute
12
Pour 1/2 cup of water into the skillet and cover
13
Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes
14
Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes
15
Repeat in batches with the remaining dumplings, oil, and water
16
Serve with dipping sauce
17
To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl