So this Pork And Cabbage Dumplings is an old post that I hadn’t gotten around to posting because I became busy for an event.
This is an adaptation of my recipe for Easy Traditional Pork and Shrimp Wontons. I usually make this with shrimp, but I left it out this time. I usually make this without cabbage, but I started adding it because it adds texture and adds more volume to the filling, so I can make more dumplings!
You can substitute the pork for whatever meat you want. I’ve made it with ground beef, turkey, and chicken before, and it tastes great with whichever you choose.
Combine ground pork, onions, green onions, cabbage, fish sauce, garlic powder, sesame oil, and pepper. Marinate in the fridge overnight.
Stuff about a tablespoon of filling into each wrapper and use the water to seal the edges. I use an ice tray to keep the dumplings separated when I put them in the freezer.
To pan fry these Pork And Cabbage Dumplings, heat up some oil on medium-high and place the dumplings onto the pan. Fry until the bottoms have browned.
Pour about 1/2 cup of water into the pan, then put a lid over the Pork And Cabbage Dumplings. Once it has reached a boil, lower the heat to medium and allow the dumplings to steam until all the water has evaporated.
Give this Pork And Cabbage Dumplings a try, and let me know what you think!
So Delicious Pork And Cabbage Dumplings
Ingredients
TO MAKE THE DUMPLINGS:
- 2 pounds ground pork (minced pork)
- ½ head cabbage - shredded
- 1 medium yellow onion - finely chopped
- ½ bunch green onions (scallions or green shallots) - chopped
- 1 medium egg
- 1½ tablespoon garlic powder
- 1 teaspoon ground black pepper
- 3 tablespoons fish sauce
- 2 tablespoons sesame oil
- 1 pot water
TO MAKE THE DIPPING SAUCE:
- 2 tablespoons soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon rice vinegar
Instructions
- Combine ground pork, cabbage, onion, green onions, egg, garlic powder, black pepper, fish sauce, and sesame oil. Marinate in the fridge overnight.
- To make wontons, use thin, square wrappers. To make gyoza/potstickers, use the thicker round wrappers (the other wrappers are too thin to withstand the frying process). Freeze them or cook them immediately.
- To boil, bring a pot of water to a boil and drop the dumplings in. Cook for 5-10 minutes or until they float to the top. To pan fry, heat up a tablespoon of oil on medium-high and dry one side of the potstickers until brown. Pour about 1/2 cup of water into the pan and place a lid on it. When it comes to a boil, reduce heat to medium and cook until all the water has evaporated.