Pork Dumplings

• Meat

  • 1 lb Ground pork

• Produce

  • 2 cloves Garlic
  • 2 tsp Ginger, fresh
  • 3 cups Napa cabbage
  • 3 Scallions
  • 8 Shiitake mushrooms
  • 3 Thai bird chili

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 tbsp Mirin
  • 1 Serve with asian red pepper dipping sauce
  • 1 tbsp Soy sauce, reduced sodium

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1 tbsp Cornstarch
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 1 tsp Sesame oil

• Bread & Baked Goods

  • 60 Wonton wrappers, round

Found on hapanom.com

Description

Ingredients

• 3 cups napa cabbage, finely chopped
• 1 tablespoon kosher salt
• 1 pound ground pork
• 8 shiitake mushrooms, rinsed and stems removed, and minced
• 3 scallions, white parts only, thinly sliced
• 2 teaspoons fresh ginger, minced
• 2 cloves of garlic, minced
• 3 Thai bird chili, minced
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• ⅛ teaspoon ground black pepper
• 60 round wonton wrappers
• 1 egg white
• Serve with Asian Red Pepper Dipping Sauce

Directions

• In a large bowl, combine the cabbage and salt, mix well. Let the cabbage sit at room temperature for 20 minutes to allow the salt to draw out the moisture.
• In another large bowl, combine the pork, mushrooms, green onions, ginger, garlic, hontakas, soy sauce, mirin, sesame oil, cornstarch, and black pepper. Using your hands, squeeze the excess moisture from the cabbage and add to the pork mixture. With you hands, incorporate all the ingredients well. Cover and let sit, refrigerate for 30 minutes.
• To assemble the dumplings, take one wonton wrapper, and place 1 teaspoon of the mixture in the middle. Cover the remaining stack of wrappers with a damp tea towel until needed. Using your index finger, brush the egg white all the way around the edge of the wrapper.
• Fold the wrapper in half to form a crescent shape, gently pushing all the air out from around the pork mixture, so as not to leave any air bubbles. Starting at one end, create pleats all the way to the other end, gently pressing each pleat as you’re done to seal. Do this until all wrappers have been filled. Keep all dumplings under a damp tea towel until ready to steam.
• Line a bamboo steamer or vegetable steamer with any remaining cabbage leaves. Alternatively, you can cut out a round of parchment paper to line. Place each dumpling in the steamer, being careful to not let them touch each other or the bamboo sides, otherwise, they will stick. Fill a wok or similar frying pan, with 2 inches of water and bring to a boil. Gently set the bamboo steamer directly into the wok and let steam for 10 minutes. Serve with dipping sauce.