Check out this delicious dumpling recipe from the Frisco Style Magazine

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 6 people

INGREDIENTS

• 1 pound(s) napa cabbage
• 1 pound(s) ground pork
• 1/2 pound(s) bean sprouts
• 1/4 pound(s) shiitake mushrooms remove stems
• 16 ounce(s) firm tofu
• 1/4 pound(s) Asian chives
• 1/2 pound(s) sweet potato noodles
• 2 pack(s) wonton wrappers
• 1 egg
• 1 tablespoon(s) minced garlic
• 1/2 tablespoon(s) minced ginger
• 1 tablespoon(s) sesame seed oil
• 2 tablespoon(s) soy sauce
• 1 tablespoon(s) salt
• 1 teaspoon(s) pepper
• more salt and pepper to taste

INSTRUCTIONS

1. Finely dice the Napa cabbage then blanch and drain it. Squeeze the water out using a cheesecloth and set it aside.
2. Blanch and drain the bean sprouts. Finely chop them, squeeze the water out using a cheesecloth and set them aside.
3. Cook the noodles. Wash them with cold water and drain. Finely chop the noodles and set them aside.
4. Crumble the tofu with your hands, squeeze the water out with a cheesecloth and set it aside.
5. Finely chop the chives and shiitake mushrooms then set them aside.
6. Add the ground pork and all of your chopped/ crumbled ingredients into a big bowl.
7. Add the eggs, salt, sesame seed oil, ground black pepper, minced garlic, soy sauce and ground ginger to the bowl and mix well.
8. Put the mixture into wonton wrappers and seal the edges tightly with egg wash or water.
9. Steam, boil or fry the wontons for about 10 minutes (until the ground pork mixture inside is cooked). Enjoy with soy sauce for dipping!