Chinese Dandelion Dumplings

Updated on January 4, 2022

• 2 pounds ground pork

• 2 cups minced dandelion greens

• 3 cups minced napa cabbage

• ½ cup minced bok choy leaves

• 4 green onions, white and light green parts only, minced

• 1 tablespoon minced fresh ginger root

• 3 cloves garlic, minced

• 1 (8 ounce) can bamboo shoots, drained and minced

• 3 tablespoons soy sauce

• 1 teaspoon white pepper

• 1 teaspoon kosher salt

• 1 teaspoon white sugar

• 4 teaspoons sesame oil

• 1 egg whites

• 1 tablespoon water

• 100 wonton wrappers

• ½ cup vegetable oil

• 2 teaspoons chili oil, or to taste

• 3 tablespoons hoisin sauce

• ½ cup soy sauce

• 4 teaspoons sesame oil

• 1 teaspoon white sugar

• 3 tablespoons balsamic vinegar

• 1 teaspoon minced fresh ginger root

• 2 tablespoons chopped green onion

• 2 cloves garlic, minced

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. Chill in the refrigerator 6 to 8 hours, or overnight.

2. Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.

3. Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.

4. 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.

I Made It

Nutrition Facts (per serving)

602Calories30g Fat55g Carbs27g Protein

None

Show Full Nutrition LabelHide Full Nutrition Label

Nutrition FactsServings Per Recipe10Calories602% Daily Value *Total Fat30g39%Saturated Fat8g38%Cholesterol66mg22%Sodium1787mg78%Total Carbohydrate55g20%Dietary Fiber3g11%Total Sugars4gProtein27gVitamin C14mg71%Calcium110mg8%Iron5mg26%Potassium499mg11%

None

You are looking for information, articles, knowledge about the topic Dumplings with Chinese Dandelion on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Dumplings with Chinese Dandelion

[‘‘]