Taiwanese Dumplings

Name: Taiwanese Dumplings
Ingredients: 2 heads napa cabbage, finely chopped; 1 bunch cilantro, chopped; 2 pounds ground pork; 2 egg whites; 3 jalapeno peppers, minced; 1 (2 inch) piece ginger root, peeled and minced; 1 tablespoon sesame oil; salt and ground black pepper to taste; 3 (16 ounce) packages potsticker wrappers, or more as needed

9 ingredients

5 steps

Ingredients

2 heads napa cabbage, finely chopped
1 bunch cilantro, chopped
2 pounds ground pork
2 egg whites
3 jalapeno peppers, minced
1 (2 inch) piece ginger root, peeled and minced
1 tablespoon sesame oil
salt and ground black pepper to taste
3 (16 ounce) packages potsticker wrappers, or more as needed

Directions

1

Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
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.
3

Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
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.
5

Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.