Homemade Asian DumplingsJun 22, 2017 ● By Frisco STYLE
Check out this delicious dumpling recipe from the Frisco Style Magazine
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 6 people
- 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
- Finely dice the Napa cabbage then blanch and drain it. Squeeze the water out using a cheesecloth and set it aside.
- Blanch and drain the bean sprouts. Finely chop them, squeeze the water out using a cheesecloth and set them aside.
- Cook the noodles. Wash them with cold water and drain. Finely chop the noodles and set them aside.
- Crumble the tofu with your hands, squeeze the water out with a cheesecloth and set it aside.
- Finely chop the chives and shiitake mushrooms then set them aside.
- Add the ground pork and all of your chopped/ crumbled ingredients into a big bowl.
- Add the eggs, salt, sesame seed oil, ground black pepper, minced garlic, soy sauce and ground ginger to the bowl and mix well.
- Put the mixture into wonton wrappers and seal the edges tightly with egg wash or water.
- Steam, boil or fry the wontons for about 10 minutes (until the ground pork mixture inside is cooked). Enjoy with soy sauce for dipping!