Reviews (1)
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20 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
3
Martha Stewart Member
Rating: Unrated
07/15/2014
The dumplings stick to the pan. Once we get the sticking problem resolved, we'll be golden. We omitted the sesame seeds and used green onions instead of scallions and chives. Delicious! Also, we didn't puree the cabbage!
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Pork-and-Cabbage Dumplings
Credit:
Jen Causey
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Makes 80
Ingredients
Ingredient Checklist
7 tablespoons vegetable oil, plus more if needed
6 cups thinly sliced napa cabbage (about 1/2 head)
1 3/4 teaspoons fine sea salt, divided
2 cups thinly sliced Vidalia onion
1/2 cup chopped fresh chives (about 1 bunch)
1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
2 tablespoons finely chopped garlic (about 6 cloves)
1 1/2 pounds ground pork
2 tablespoons toasted sesame seeds, plus more for garnish
1/4 cup sesame oil
1/2 teaspoon freshly ground pepper, divided
1/2 cup soy sauce
1/2 cup rice vinegar
Homemade Dumpling Wrappersor 80 store-bought (3-inch rounds; from two 12-ounce packages)
2 large egg whites
Cook's Notes
For a beautiful presentation, Eunsook Pai serves her dumplings on banana leaves and frames the platter with big bunches of sage.
Gallery
Pork-and-Cabbage Dumplings
Credit:
Jen Causey
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Makes 80
Gallery
Pork-and-Cabbage Dumplings
Credit:
Jen Causey
Pork-and-Cabbage Dumplings
Credit:
Jen Causey
Pork-and-Cabbage Dumplings
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Makes 80
Recipe Summary
prep: 45 mins
total: 1 hr
Yield: Makes 80
prep: 45 mins
total: 1 hr
prep:
45 mins
total:
1 hr
Yield: Makes 80
Makes 80
Ingredients
Ingredients
- 7 tablespoons vegetable oil, plus more if needed
- 6 cups thinly sliced napa cabbage (about 1/2 head)
- 1 3/4 teaspoons fine sea salt, divided
- 2 cups thinly sliced Vidalia onion
- 1/2 cup chopped fresh chives (about 1 bunch)
- 1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
- 2 tablespoons finely chopped garlic (about 6 cloves)
- 1 1/2 pounds ground pork
- 2 tablespoons toasted sesame seeds, plus more for garnish
- 1/4 cup sesame oil
- 1/2 teaspoon freshly ground pepper, divided
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- Homemade Dumpling Wrappersor 80 store-bought (3-inch rounds; from two 12-ounce packages)
- 2 large egg whites
Directions
Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.
Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.
Cook's Notes
For a beautiful presentation, Eunsook Pai serves her dumplings on banana leaves and frames the platter with big bunches of sage.
Cook’s Notes
For a beautiful presentation, Eunsook Pai serves her dumplings on banana leaves and frames the platter with big bunches of sage.
Reviews (1)
Add Rating & Review
20 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
3
Martha Stewart Member
Rating: Unrated
07/15/2014
The dumplings stick to the pan. Once we get the sticking problem resolved, we'll be golden. We omitted the sesame seeds and used green onions instead of scallions and chives. Delicious! Also, we didn't puree the cabbage!
Reviews (1)
Add Rating & Review
20 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
3
Add Rating & Review
20 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
3
20 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
3
20 Ratings
5 star values:
0
4 star values:
4
3 star values:
6
2 star values:
7
1 star values:
3
- 5 star values:
- 0
- 4 star values:
- 4
- 3 star values:
- 6
- 2 star values:
- 7
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
07/15/2014
The dumplings stick to the pan. Once we get the sticking problem resolved, we'll be golden. We omitted the sesame seeds and used green onions instead of scallions and chives. Delicious! Also, we didn't puree the cabbage!
Martha Stewart Member
Rating: Unrated
07/15/2014
The dumplings stick to the pan. Once we get the sticking problem resolved, we'll be golden. We omitted the sesame seeds and used green onions instead of scallions and chives. Delicious! Also, we didn't puree the cabbage!
Rating: Unrated
All Reviews for Pork-and-Cabbage Dumplings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pork-and-Cabbage Dumplings
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
