Taiwanese Dumplings

Taiwanese Dumplings
  • 2 heads napa cabbage, finely chopped
  • 1 bunch cilantro, chopped
  • 2 pounds ground pork
  • 2 egg whites
  • 3 jalapeno peppers, minced
  • 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


  1. Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
  2. 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.
  3. Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
  4. 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.
  5. Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.

05/16/2018
Taiwanese Dumplings, recipe PT15M PT1H 5 455 calories

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