Cooklist AI
Savory Pork Pocket Dumplings
Juicy and deeply satisfying, these savory pork pocket dumplings are perfect as a snack or light meal. Enjoy each bite filled with the rich flavor of ground pork, crisp cabbage, fresh herbs, and exotic spices, all wrapped in a soft dumpling shell. Paired with a soy dipping sauce, these dumplings make...
1
40 min
TOTAL TIME
134
CALORIES
$0.47
PER SERVING
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REMIX RECIPE
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Ingredients
Directions
10 STEPS
30 min
PREP TIME
10 min
COOK TIME
40 min
TOTAL TIME
1
In a large mixing bowl, combine the shredded cabbage with kosher salt. Set aside for 10 minutes.
2
After 10 minutes, squeeze out the water from the cabbage and transfer to a separate mixing bowl.
3
Add the ground pork, sliced scallions, minced cilantro, soy sauce, grated ginger, sesame oil, and whisked eggs to the bowl with the cabbage. Mix until fully combined.
4
Prepare a clean workspace for making dumplings. Have a small bowl of water, the bowl of filling, and a parchment-lined baking sheet nearby.
5
Lay out the dumpling wrappers on your workspace. Place 1 tablespoon of filling at the center of each wrapper.
6
Dampen the edge of the wrapper with water. Fold it in half and press the edges to seal. You may create small pleats by folding sections of the edge in a similar direction.
7
Transfer the filled dumplings onto the parchment-lined baking sheet.
8
You may freeze the filled dumplings for later use, or cook them now by searing in a hot, lightly oiled skillet until the bottoms turn brown and golden.
9
Add about 3 tablespoons of water to the skillet and immediately cover. Reduce the heat to low and let the dumplings cook for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen.
10
When dumplings are translucent and the filling is cooked through, transfer to a plate and serve with soy sauce or your choice of dipping sauce.
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Health Info
Macros
10g
CARBS
7g
FAT
6g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
SOYBEANS
EGGS
WHEAT
18 Recipes for Beef Dumpling
Frequently Asked Questions
What's the best way to fold Gyoza?
The gyoza burst while simmering, what did I do wrong?
How do I make sure my Gyoza are crispy?
What should be the ratio of vegetables to meat in the filling?
My filling is too bland. How can I add more flavor?
How do I stop gyoza wrappers from drying out?
Can I make the gyoza wrappers at home?
My gyoza sticks to the pan while frying, how do I prevent this?
Can I use chicken instead of pork for the filling?
What kind of dipping sauces can I use for Gyoza?
