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Chinese Dandelion Dumplings

Rated as 4.8 out of 5 Stars

"I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months."
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Ingredients

8 h servings 602 cals
Original recipe yields 10 servings (100 dumplings)

Directions

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  1. Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  2. Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
  3. Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
  4. To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.

Nutrition Facts


Per Serving: 602 calories; 30.1 g fat; 55.2 g carbohydrates; 26.8 g protein; 66 mg cholesterol; 1787 mg sodium. Full nutrition

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Reviews

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absolutely delish!! a word of caution: this makes A LOT of dumplings

The filling for this is more like I would expect in a eggroll. Over all they were good. I cut the recipe in half and it still made over 50 dumplings. You can freeze the filled dumplings (do n...

Bravo! I love dandelion greens but never thought to us them in gyoza. I was taught by my many Japanese "mothers" but have tweaked it over the years. I do use Napa cabbage and if you want an ...