You can fill your freezer with homemade dumplings stuffed with pork, napa cabbage, and cilantro using this recipe from a Taiwanese cook.
Preparation Time
1 hr 15 mins
Total Time
1 hr 15 mins
Calories
305 Calories
Recipe Instructions
Step 1
Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
Step 2
Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
Step 3
Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
Step 4
Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
Step 5
Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.
Ingredients
2 egg whites
2 pounds ground pork
salt and ground black pepper to taste
1 tablespoon sesame oil
1 bunch cilantro, chopped
2 heads napa cabbage, finely chopped
3 jalapeno peppers, minced
1 (2 inch) piece ginger root, peeled and minced
3 (16 ounce) packages potsticker wrappers, or more as needed
