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Ingredients3 h 15 m servings 304 cals
Original recipe yields 20 servings (100 dumplings)
- Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
- Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
- Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
- Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
- Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.
- Cook's Notes:
- Substitute 2 leeks for the napa cabbages if desired. I've also made these with 1 head of napa cabbage, 1 head of bok choy, and 1 bunch of scallions. It's a great combo, too.
- If you have any dumplings that did not seal completely or that have broken skin, do not freeze them, they'll fall apart later. Just cook those for dinner tonight instead.
- To cook frozen dumplings, boil for about 5 minutes before pan-frying in a greased skillet over medium heat until browned on all sides. If the dumplings have not been frozen, skip the boiling step.
Per Serving: 304 calories; 8.3 g fat; 40.6 g carbohydrates; 15.6 g protein; 35 mg cholesterol; 426 mg sodium. Full nutrition
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