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Pork and Cabbage Dumplings

pork and cabbage dumplings Dinner Chinese
Pork and Cabbage Dumplings
  • Prep 40 min
  • Total 40 min
  • Servings 36

Pork and cabbage mixture stuffed in wonton skins for tasty dumplings. Perfect to serve as appetizers.

Updated December 11, 2012

Ingredients

  • 1/2
    lb lean ground pork
  • 3/4
    cup shredded Chinese (napa) cabbage
  • 1/2
    cup chopped fresh cilantro
  • 1/4
    cup sliced green onions (4 medium)
  • 2
    teaspoons soy sauce
  • 1/2
    teaspoon chili puree with garlic
  • 1/4
    teaspoon dark sesame oil
  • 36
    wonton skins, about 3 1/4-inch square (from 12-oz package)
  • Additional sliced green onions, if desired
  • 3/4
    cup soy sauce

Steps

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  • 1
    In large bowl, mix all ingredients except wonton skins, additional green onions and soy sauce.
  • 2
    Cut wonton skins with 3-inch round cutter. Place 1 wonton skin on work surface. (Cover remaining skins with damp paper towel to prevent drying out.) Lightly brush edges of wonton skin with water. Spoon 1 teaspoon filling just below center of skin. Fold wonton skin over filling to form a half moon; press edges to seal well. (Cover filled wontons with damp paper towel to prevent drying out.) Repeat with remaining wonton skins and filling.
  • 3
    In Dutch oven, heat 3 quarts water to boiling. Add half of dumplings. Boil 3 to 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove dumplings from water; drain on paper towels. Repeat with remaining dumplings. Garnish with additional green onions. Serve warm with soy sauce.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
35
% Daily Value
Total Fat
1g
0%
Saturated Fat
0g
0%
Sodium
75mg
0%
Total Carbohydrate
5g
0%
Dietary Fiber
0g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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