A delectable sauce created with white wine, butter, lemon, tarragon, garlic, and shallots is the white wine, butter, and garlic sauce. It tastes great grilled or baked over any white fish.
| Prep Time: | 1 hr 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 20 |
| Yield: | 100 dumplings |
Ingredients
- 2 heads napa cabbage, finely chopped
- 1 bunch cilantro, chopped
- 2 pounds ground pork
- 3 jalapeno peppers, minced
- 2 large egg whites
- 1 (2 inch) piece ginger root, peeled and minced
- 1 tablespoon sesame oil
- salt and ground black pepper to taste
- 3 (16 ounce) packages potsticker wrappers, or more as needed
Instructions
- Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
- Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
- Line 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 pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
- Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.
- You can substitute 2 leeks for napa cabbage if desired. I’ve also made these with 1 head napa cabbage, 1 head bok choy, and 1 bunch scallions. It’s a great combo.
- If you have dumplings that did not seal completely or have broken skin, do not freeze them, as they’ll fall apart later. Just cook those for dinner tonight instead.
- Cook frozen dumplings in boiling water for about 5 minutes, then pan-fry in a greased skillet over medium heat until browned on all sides. If dumplings have not been frozen, skip the boiling step.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 426 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this often My secret: Add a can of Bacon Spam. You won’t believe how delicious they are with this addition. My hubby can’t get enough of these.
These are so good! I steamed the first ones I Made. They were great, but pan fried the 2nd 1/2 and I have to admit that the pan fried were the favorites. These are time consuming to make correctly but so worth it! Thanks for the recipe!
I found these to be very tasty. I cooked them in a different way. I pan fried until browned on each side then transferred to baking pan and baked at 400 degrees for 5 minutes per side on convection mode.
Yum yummm!
These were good! They were not quite as flavorful as another recipe I made along with these BUT i liked the cilantro/jalapeno in these and I liked that you browned them on all side. These definitely had the better texture. When I make these again I will add a little bit of soy sauce and green onions to bump the flavor up. Great recipe! Thanks for sharing!