My Grandma's Pork Cabbage Dumpling Recipe
Pork Cabbage Dumplings. Crispy, savoury, meaty pot stickers packed with a deliciously seasoned ground pork and cabbage with garlic and ginger. These are the best dumplings ever and they are easy to make with store bought dumpling wrappers!
Recipe:
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Cabbage Wonton soup in 15 min | Cabbage Soup
This quick and easy cabbage wonton soup is super simple, loaded with veggies and takes under 15 minutes to make thanks to the frozen wontons. I love using Trader Joe’s Chicken Cilantro Mini Wontons. If you don’t have one in your area, pick any dumpling from the grocery store or specialty Asian market.
Ingredients
1/2 Onions
3-4 Carrots
1/2 Cabbage
1 tsp ginger paste
4 cup chicken stock
1 tbsp soy sauce i used light
1 tsp rice vinegar
1/2 tsp sesame oil
Black pepper and salt if needed
1 cup frozen wonton
Bok choy as much as u want
Cilantro
This is really really yummy!!
#wonton
#cabbagesoup
#soup
Dumplings soup with Nappa Cabbage
BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
???? RECIPE
INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
Super low calorie cabbage mandu (300 calories for 40g of protein)
Super low calorie, high protein CABBAGE MANDUS ????
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Calories: 303
23c / 6f / 38p
Cabbage Mandu:
300g chinese cabbage (leaves closer to the stem)
30g minced onion
100g minced raw prawns
100g extra lean beef mince
10g potato starch
5g light soy sauce
5g tuna liquid stock (or fish sauce)
2g beef soup stock powder
5g spring onion
Pepper to taste
Dipping sauce:
15g light soy sauce
5g white vinegar
5g hot mustard paste
15g boiling water
5g spring onion
2g of sweetener
1. Microwave 300g of chinese cabbage leaves for about 3-5 minutes until they are soft enough to roll
2. In a bowl, mix the onions, prawns, beef mince, potato starch, soy sauce, tuna liquid stock, beef stock powder, spring onion, and salt and pepper
3. Evenly divide the mixture and wrap them in the cabbage
4. Place the cabbage mandus in a pan on medium-high heat and add water. Optionally, you can add a dash of tuna liquid stock (or fish sauce). Cover it with a lid and cook it for 7:30 minutes.
5. While the mandu is cooking, prepare the dipping sauce. Once the mandu is cooked, transfer into a separate bowl and enjoy! ????
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Music:
♪ Dreaming after work (Prod. by Lukrembo x Cloudscape)
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#mandu #cabbagerolls #dumplings #wegojim #easyrecipe #fitness #beef #fitnessreels #fitnesscommunity #nutrition #cabbage #weightloss #dieting #fatloss #lowcalorie #mandoo #caloriedeficit #gymhumor #gym #asianrecipes #gymvideos #quickrecipes #bodybuildinglifestyle #buildmuscle #asianfood #highprotein #iifym #gymrecipe #healthyrecipes #prawns
How to Make Dumpling Wrappers (Dumpling Skins/餃子皮) | Lisa Lin
Here is a comprehensive guide on how to make dumpling wrappers!
FULL RECIPE:
DUMPLING RECIPES
Pork & Cabbage Potstickers:
Tofu & Kimchi Dumplings:
Chicken Potstickers:
INGREDIENTS
320g all-purpose flour
175g warm water (between 110ºF to 120ºF)
0:00 Intro
0:10 Making and resting dumpling dough
2:21 Cutting dough into pieces
2:54 Shaping dough into small balls
3:36 Rolling pin suggestions
3:51 Rolling technique for dumpling wrappers
5:30 Mama Lin's attempt to roll wrappers
6:24 Dumpling pleating examples
6:40 Tips for storing rolled out wrappers
7:23 End
Equipment
Unfortunately, that small tapered rolling pin that I show in the video is no longer available on Amazon. Here is a similar one that I found: (affiliate link)
Large rolling pin by J.K. Adams: (affiliate link)
NOTES
I have a variable temperature kettle that I use to heat the water to the right temperature. You can mix cold water with boiling hot water to get the same results. Note that you'll likely need more cold water than boiling hot water. You can also run your tap at the hottest setting and use that hot water.
In the video, I mention that the dough pieces should be between 12 to 14g for medium-sized dumplings and 14g to 16g for larger dumplings. Those are measurements that I like when I'm using the dough to make potstickers. I want the wrappers to be slightly thicker so that they can withstand the heat during the pan-frying process. It's a matter of personal preference, really. If you are making steamed or boiled dumplings, you'll probably want the dumplings skins to be thinner. For example, with xiaolongbao (小籠包/soup dumplings), I've seen many recipes recommend the wrappers to be about 9 to 10 grams each because you want the dumpling skins to be very thin.
Also, I'm rolling out the wrappers until they're about 3.5 to 3.75 inches in diameter.
If you don't have rolling pins at all, you can use a jar to roll out the wrappers. You can also roll out sheets with a pasta machine and use a cookie cutter to cut out the shapes. The cookie cutter should be at least 3.5 inches in diameter
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