Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
680gNapa cabbage
cored and very finely chopped
¼ cuponion
finely chopped
3 ½ teaspoonskosher salt
1 poundground pork
fatty
¼ cupscallions
finely chopped
¼ cupgarlic chives
chopped
1egg
large, beaten
1 tablespooncornstarch
1 tablespoonsoy sauce
1 ½ teaspoonsminced garlic
1 teaspoonfresh ginger
minced, peeled
1 teaspoonsesame oil
¾ teaspoonblack pepper
freshly ground
1 x 1 pounddumpling wrappers
package round
Soy-Vinegar Dip
this page
Instructions
Step 1
In a fine-mesh colander, mix the cabbage, onion, and 2%2 teaspoons salt.
Step 2
Let stand while you get everything else ready, at least 10 minutes.
Step 3
Grab handfuls of the stuff and squeeze as hard as you can to get rid of all the liquid.
Step 4
Transfer the dried cabbage-onion mix to a large bowl and add the pork, scallions, chives, egg, cornstarch, soy sauce, garlic, ginger, sesame oil, pepper, and remaining 1 teaspoon salt.
Step 5
Use your hands to get everything evenly distributed and well-mixed.
Step 6
It's best to use your hands because you can get everything incorporated into the meat without making the pieces of meat too small.
Step 7
If you have time, cover and refrigerate the filling until nice and cold, up to 2 days.
Step 8
The filling will be easier to spoon into your wrappers when it's chilled.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
