United Tastes of GreenPan: Dippie Dumplings
Are you getting enough of what makes you dippie?!
Ingredients (makes about 40 dumplings)
- 1/4 medium head Napa cabbage
- 1/2 tsp salt
- 1/2 pound ground pork
- 1 small bunch scallions, thinly sliced
- 1 small bunch cilantro, minced
- 2 tbsp soy sauce
- 1 tbsp small piece fresh ginger, grated or finely minced
- 1 tbsp sesame oil
- 1 egg, whisked
- 1 package round dumpling, wonton, or gyoza wrappers
Slice the cabbage into very thin strips and mix with salt. Squeeze the liquid from the cabbage. Combine the cabbage with the rest of the filling ingredients: add the ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil, and egg. Work the mixture together with your hands until fully combined.
Clear a large space on the counter. Set a small bowl of water, the bowl of filling, and a non-stick baking sheet nearby. Open the package of dumpling wrappers and arrange a few on the work space in front of you. Place one tablespoon of filling on each dumpling wrapper. Dampen the edge of the wrapper with water: dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed. Lift the dumpling from the work surface and fold it in half. Press the top closed. Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.
Repeat with all the wrappers and filling. Steam the dumplings for 5 minutes in the steaming basket.