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Pork and Cabbage Dumplings

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Pork and Cabbage Dumplings
  • Prep 40 min
  • Total 40 min
  • Servings 36
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Pork and cabbage mixture stuffed in wonton skins for tasty dumplings. Perfect to serve as appetizers.
Updated Dec 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

  • 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

35 Calories, 1g Total Fat, 2g Protein, 5g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
35
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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