Chinese Dandelion Dumplings


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.

Prep Time:
1 hrs 10 mins
Cook Time:
50 mins
Additional Time:
6 hrs
Total Time:
8 hrs
100 dumplings


  • 2 pounds ground pork

  • 2 cups minced dandelion greens

  • 3 cups minced napa cabbage

  • ½ cup minced bok choy leaves

  • 4 green onions, white and light green parts only, minced

  • 1 tablespoon minced fresh ginger root

  • 3 cloves garlic, minced

  • 1 (8 ounce) can bamboo shoots, drained and minced

  • 3 tablespoons soy sauce

  • 1 teaspoon white pepper

  • 1 teaspoon kosher salt

  • 1 teaspoon white sugar

  • 4 teaspoons sesame oil

  • 1 egg whites

  • 1 tablespoon water

  • 100 wonton wrappers

  • ½ cup vegetable oil

  • 2 teaspoons chili oil, or to taste

  • 3 tablespoons hoisin sauce

  • ½ cup soy sauce

  • 4 teaspoons sesame oil

  • 1 teaspoon white sugar

  • 3 tablespoons balsamic vinegar

  • 1 teaspoon minced fresh ginger root

  • 2 tablespoons chopped green onion

  • 2 cloves garlic, minced


  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
30g Fat
55g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 602
% Daily Value *
Total Fat 30g 39%
Saturated Fat 8g 38%
Cholesterol 66mg 22%
Sodium 1787mg 78%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 27g
Vitamin C 14mg 71%
Calcium 110mg 8%
Iron 5mg 26%
Potassium 499mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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