Pork and Cabbage Stuffed Dumplings | 猪肉饺子

Name: Pork and Cabbage Stuffed Dumplings | 猪肉饺子
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: 300g All Purpose Flour; 158g Cold Water; 3g Salt; 150g Napa Cabbage; ½ tbsp Salt; 350g Ground Pork; ½ tsp Salt; ½ tsp Sugar; 2 tsps Light Soy Sauce; 1 tbsp Oyster Sauce; 1 Egg; ¼ tsp Sesame Oil; 15g Ginger; 2 Scallion; 1 tbs Olive oil

7 steps

Prep:2h 30minCook:15min

Updated at: Thu, 17 Aug 2023 09:03:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories556.8 kcal (28%)

Total Fat22.9 g (33%)

Carbs61.3 g (24%)

Sugars1.4 g (2%)

Protein24.8 g (50%)

Sodium1752.7 mg (88%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Mix all purpose flour with cold water and salt. Knead until dough surface becomes smooth and supple; Set dough aside covered with plastic wrap, let it rise for at least 1 hour.

Step 2

Slice Napa cabbage and marinate with salt for ten minutes until cabbage juice comes out, squeeze, wash and drain.

Step 3

Slice green onion and grind ginger; To make dumpling fillings, simply mix grounded pork with light soy sauce, oyster sauce, egg, salt, sugar, grinded ginger, chopped scallion, sesame oil and olive oil together; add dehydrated cabbage in to mix well.

Step 4

After the rise, take dough out from bowl and knead for a few more minutes; Roll out dough into a long and round log, further divide the log into small evenly cut pieces.

Step 5

Roll each small piece into a round and smooth looking ball with hand, and then flatten it into a 2-3 inch circle with rolling pin.

Step 6

Put marinated grounded pork with cabbage in the center of each wrapper, pinch the tops closed to seal.

Step 7

Bring steamer to boil and simply put dumplings in boiling water to cook. Add cold water twice when it starts to boil until they are completely cooked OR arrange dumplings in a boiling steamer to steam for approximately 12-15 minutes, remove and serve.

View on Full Recipe on Shan's Website

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