STEAMED PORK DUMPLINGS CALORIES RECIPES

Steps:

• In a large bowl, combine the Napa Cabbage (3 cup) and Kosher Salt (1 tablespoon), 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 Ground Pork (1 pound), Shiitake Mushroom (8), Scallion (3), Fresh Ginger (2 teaspoon), Garlic (2 clove), Red Bird's Eye Chili Pepper (3), Low-Sodium Soy Sauce (1 tablespoon), Mirin (1 tablespoon), Sesame Oil (1 teaspoon), Corn Starch (1 tablespoon), and Ground Black Pepper (1/8 teaspoon).
• Using your hands, squeeze the excess moisture from the cabbage and add to the pork mixture. With your hands, incorporate all the ingredients well. Cover and let sit, refrigerate for 30 minutes.
• To assemble the dumplings, take one Wonton Wrappers (60 piece) 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 (1) 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.
• Repeat this 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.

Steps:

• Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
• Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
• Top each wrapper with 2 teaspoons pork mixture.
• Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
• Keep the dumplings covered with dampened tea towel while working.
• Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
• Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
• Place a single layer of dumplings on top of leaves.
• Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
• Serve warm with Recipe #397489 or other dip.