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Pork Dumplings with Dandelion Greens

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PREP TIME
70 min
COOKING TIME
50 min
TOTAL TIME
480 min
SERVINGS
10 servings
Lunch Dinner Chinese
Pork Dumplings with Dandelion Greens
Ingredients
  • 2 pounds ground pork
  • 2 cups minced dandelion greens
  • 3 cups minced napa cabbage
  • 1/2 cup minced bok choy leaves
  • 4 green onions, white and light green parts only, minced
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic, minced
  • 1 (8 ounce) can bamboo shoots, drained and minced
  • 3 tablespoons soy sauce
  • 1 teaspoon white pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon white sugar
  • 4 teaspoons sesame oil
  • 1 egg whites
  • 1 tablespoon water
  • 100 wonton wrappers
  • 1/2 cup vegetable oil
  • 2 teaspoons chili oil, or to taste
  • 3 tablespoons hoisin sauce
  • 1/2 cup soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon white sugar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh ginger root
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced
Instructions
1
Combine pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil in a large bowl. Refrigerate for 6 to 8 hours, or overnight.
2
Separately whisk egg white with water in a small bowl and set aside. Place 1 tablespoon of the pork mixture onto a wonton wrapper, working one at a time. Cover additional wrappers with a damp cloth to prevent drying. Brush the edges of the wrapper with the egg white mixture, then fold and seal the edges using a moistened fork.
3
Preheat a large skillet over medium-high heat. Spray it with cooking spray and add 2 tablespoons of vegetable oil. In batches, place the dumplings into the skillet, seam side up. Cook until they develop a light brown color, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover it with a lid. Gently steam the dumplings until the oil and water start to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begins to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water.
4
Serve the dumplings hot with a dipping sauce made by combining chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.