Authentic Chinese Dandelion Dumplings Recipe

Name: Authentic Chinese Dandelion Dumplings Recipe
Total time: 8 hrs
Ingredients: 2 pounds ground pork; 3 cups minced napa cabbage; 2 cups minced dandelion greens; 1 (8 ounce) can bamboo shoots, drained and minced; 4 green onions, white and light green parts only, minced; 0.5 cup minced bok choy leaves; 3 tablespoons soy sauce; 4 teaspoons sesame oil; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger root; 1 teaspoon white sugar; 1 teaspoon kosher salt; 1 teaspoon white pepper; 1 egg whites; 100 wonton wrappers; 0.5 cup vegetable oil; 0.5 cup soy sauce; 3 tablespoons hoisin sauce; 3 tablespoons balsamic vinegar; 2 tablespoons chopped green onion; 2 teaspoons chili oil, or to taste

Originally created for the 2009 Dandelion Cook-Off at Breitenbach Winery's Dandelion Festival, this Chinese dandelion dumplings recipe was a hit! The Asian-style dipping sauce perfectly complements the dumplings. If you're a fan of dandelion greens, you'll absolutely love these dumplings. Freeze formed dumplings for up to two months.

Total time8 hrs
Prep time1 hr 10 mins
Cook time50 mins
Yield100 dumplings, 10

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Servings

Instructions

In a large bowl, thoroughly mix pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper. Cover and refrigerate for 6 hours to overnight.
In a small bowl, whisk egg white with 1 tablespoon water; set aside. Place 1 wonton wrapper on a flat surface, keeping remaining wrappers covered with a damp towel to prevent drying. Add 1 tablespoon of the pork mixture to the center of the wrapper. Brush the edges with egg white. Fold the wrapper and seal the edges with a moistened fork. Repeat with the remaining wrappers, pork mixture, and egg white.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add dumplings in batches, seam-sides up. Cook for 30 to 60 seconds, or until lightly browned. Pour in ½ cup water and cover the skillet. Steam the dumplings gently until the water evaporates and they begin to sizzle, about 7 to 8 minutes. Flip the dumplings and cook for another 3 to 5 minutes until the bottoms are browned. Repeat with the remaining dumplings.
For the dipping sauce, combine ½ cup soy sauce, hoisin sauce, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl.

Nutrition

Calories: 602 kcal
Fat Content: 30 g
Fiber Content: 3 g
Sugar Content: 4 g
Sodium Content: 1787 mg
Protein Content: 27 g
Cholesterol Content: 66 mg
Carbohydrate Content: 55 g
Saturated Fat Content: 8 g
Unsaturated Fat Content: 0 g