Ingredients with Measurements:
- 1 pound ground pork
- 1 cup chopped napa cabbage
- 1/2 cup chopped scallions
- 1/4 cup chopped shiitake mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package dumpling wrappers
- Water for sealing dumplings
Special Equipment Needed:
- Large mixing bowl
- Small mixing bowl
- Rolling pin
- Dumpling press (optional)
- Large pot or steamer basket
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground pork, napa cabbage, scallions, shiitake mushrooms, soy sauce, sesame oil, rice vinegar, cornstarch, grated ginger, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Take a dumpling wrapper and place a tablespoon of filling in the center. Dip your finger in water and run it along the edge of the wrapper.
3. Fold the wrapper in half and press the edges together to seal. You can use a dumpling press to make this step easier.
4. Repeat with the remaining dumpling wrappers and filling until all the filling is used up.
5. To cook the dumplings, bring a large pot of water to a boil. Add the dumplings and cook for 3-5 minutes or until they float to the surface.
6. Alternatively, you can steam the dumplings by placing them in a steamer basket over boiling water for 10-12 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 3-5 minutes (boiling) or 10-12 minutes (steaming)
Temperature:
Boiling: High heat
Steaming: Medium-high heat
Serving size:
Makes approximately 30 dumplings
Nutritional information:
Per serving (3 dumplings):
Calories: 180
Fat: 8g
Carbohydrates: 18g
Protein: 10g
Sodium: 440mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Bok choy or spinach can be used instead of napa cabbage.
- Button mushrooms can be used instead of shiitake mushrooms.
- Tamari or coconut aminos can be used instead of soy sauce.
- Olive oil or avocado oil can be used instead of sesame oil.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
Variations:
- Add chopped water chestnuts or bamboo shoots for extra crunch.
- Use a mixture of ground pork and shrimp for a seafood twist.
- Add a tablespoon of chili garlic sauce for some heat.
- Make the dumplings vegetarian by using crumbled tofu instead of pork.
Tips and Tricks:
- Make sure to seal the edges of the dumplings tightly to prevent them from opening during cooking.
- If the filling is too wet, add more cornstarch to thicken it up.
- You can freeze the uncooked dumplings for later use. Just place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag and store for up to 3 months.
Storage Instructions:
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the dumplings, you can steam them for 5-7 minutes or pan-fry them in a little oil until crispy.
Presentation Ideas:
Arrange the cooked dumplings on a platter and garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, cilantro, chili oil, soy sauce, rice vinegar
Pairings:
Serve the dumplings with a side of steamed rice and stir-fried vegetables.
Suggested Side Dishes:
Steamed rice, stir-fried bok choy, garlic green beans, sesame noodles
Troubleshooting Advice:
- If the dumplings are sticking to the bottom of the pot or steamer basket, add a little oil to the surface before cooking.
- If the filling is too dry, add a little water to moisten it.
- If the dumplings are opening during cooking, make sure to seal the edges tightly.
Food Safety Advice:
- Make sure to cook the dumplings thoroughly to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and all utensils thoroughly before handling the ingredients.
- Store leftover dumplings in the refrigerator within 2 hours of cooking.
Food History:
Dragon's Head Dumplings are a popular dish in Chinese cuisine, particularly in the northern regions of China. The dumplings are named for their shape, which resembles the head of a dragon.
Flavor Profiles:
Savory, umami, slightly sweet, with a hint of ginger and sesame
Serving Suggestions:
Serve the dumplings as an appetizer or main course, with a side of rice and vegetables.
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Region: Chinese