Preparation:
Preparation time: 1 hr 15 mins
Cooking time: 2 hrs
Serving: 20
Ingredients:
- 2 heads napa cabbage, finely chopped
- 1 bunch cilantro, chopped
- 2 pounds of ground pork
- 3 jalapeno peppers, minced
- 2 large egg whites
- 1 (2 inch) piece ginger root, peeled and minced
- 1 tablespoon sesame oil
- salt and ground black pepper to taste
- 3 (16-ounce) packages of potsticker wrappers, or more as needed
Instructions:
- Spread cabbage and cilantro over a clean dish towel. Gather up the towel and squeeze out as much moisture from the cabbage as possible.
- Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
- Line 2 baking sheets with waxed paper. Fill a small bowl with water.
- Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer the dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
- Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.
Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.allrecipes.com/recipe/257372/taiwanese-dumplings/