Best 3 Pork And Cabbage Dumplings Recipes
Pork and cabbage dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are made with a simple dough that is filled with a savory mixture of pork, cabbage, and seasonings. Pork and cabbage dumplings can be steamed, boiled, or fried, and they can be served with a variety of dipping sauces. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, pork and cabbage dumplings are sure to please everyone at the table.
Let's cook with our recipes!
DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS
Make and share this Delicious Asian Pork and Cabbage Dumplings recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape.
- Roll edges slightly to seal in filling.
- Set dumplings aside on a lightly floured surface until ready to cook.
- TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes.
- Serve immediately with sweet and sour sauce.
PORK-AND-CABBAGE DUMPLINGS
These juicy dumplings are easy to make. When cooking for a crowd, Eunsook Pai sears the dumplings a couple of hours in advance and then steams them just before serving. Although she makes her dumpling wrappers from scratch, store-bought ones also do the trick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 80
Number Of Ingredients 15
Steps:
- 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.
PORK AND CABBAGE DUMPLINGS
Pork and cabbage mixture stuffed in wonton skins for tasty dumplings. Perfect to serve as appetizers.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- In large bowl, mix all ingredients except wonton skins, additional green onions and soy sauce.
- 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.
- 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 : Calories 35, Carbohydrate 5 g, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg
Tips:
- Choose the right cabbage. Napa cabbage is the traditional choice for pork and cabbage dumplings, but you can also use other types of cabbage, such as green cabbage or savoy cabbage. Just be sure to thinly slice the cabbage so that it cooks evenly.
- Don't overcook the pork. The pork should be cooked through, but not overcooked, or it will become tough. Cook the pork until it is just cooked through, then remove it from the heat and let it cool slightly before chopping it.
- Use a variety of seasonings. The pork and cabbage filling is typically seasoned with salt, pepper, ginger, and garlic. You can also add other seasonings, such as soy sauce, oyster sauce, or sesame oil, to taste.
- Make sure the dumplings are cooked through. The dumplings should be cooked until they are golden brown and crispy on the outside and the filling is cooked through. You can cook the dumplings in a pan, in a steamer, or in a fryer.
- Serve the dumplings with a dipping sauce. Pork and cabbage dumplings are typically served with a dipping sauce, such as soy sauce, vinegar, or chili sauce.
Conclusion:
Pork and cabbage dumplings are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or snack. They are easy to make and can be customized to your own taste. With a little practice, you can make perfect pork and cabbage dumplings that your family and friends will love.
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