Lunar New Year’s Recipe
Looking for a delicious and easy way to use up your excess cabbage? Try this recipe from Christina, a culinary team member at our commissary kitchen, who makes these dumplings for our community meals. They are packed with flavor and protein and can be frozen for later use.
Scroll down for a downloadable sheet!
CHRISTINA’S CABBAGE AND PORK DUMPLINGS RECIPE
(makes around 40 dumplings)
INGREDIENTS:
DUMPLINGS
40 dumpling wrappers
1/2 lb cabbage, finely chopped, and salted with 1 TBSP salt.
3 stalks of scallion, thinly sliced
1/2 ground pork (or protein of choice)
2 cloves garlic, grated
1 teaspoon ginger, grated
1 TBSP Shaoxing wine, or any cooking wine (optional)
1 TBSP oyster sauce
2 teaspoons white granulated sugar
1 teaspoon ground white pepper
2 teaspoons salt
Dipping Sauce
2 TBSP soy sauce
1 TBSP rice wine vinegar
2 teaspoons sugar
1/2 TBSP sesame oil
Garnish
sesame seeds/red pepper flakes
INSTRUCTIONS:
Salt your cabbage thoroughly and let sit for 30 minutes or until the cabbage is soft and wilted.
Wash and drain cabbage twice, and squeeze out all the moisture.
Combine the cabbage with the rest of the ingredients.
Mix in one direction (very important!) for 5-6 minutes. The mixture should be thoroughly incorporated and thick and gooey.
Fill the wrappers with 1 TBSP of filling each, and seal the edges with water.
In a large pot of boiling water, gently place dumplings and stir to avoid sticking to the bottom of the pan.
Boil for 8-9 minutes. Dumplings will start floating to the top once they are done.
Serve with dipping sauce!
