Dumplings Part 2: Dumpling Filling
This savory pork and cabbage dumpling filling pairs perfectly with store-bought wontons or homemade wontons.
This savory pork and cabbage dumpling filling pairs perfectly with store-bought or homemade wontons.
Dumplings Part 2: Dumpling Filling
Combine in a medium mixing bowl:
1/2 lb ground pork
1 cup cabbage, sliced thin and diced
1/2 cup carrots, sliced thin and diced
1/4 cup onions, finely diced and sautéed
2 Tbsp soy sauce
1/4 tsp ginger powder
1/4 tsp garlic powder
Stir together and set aside.
Divide to fill either homemade or pre-packed wonton wrappers, generally about 1 T filling per wonton.
Fill, fold & freeze. Steam or panfry. Serve hot.
Brenda tips:
Brenda suggests freezing dumplings immediately after filling to maintain shape and food safety (raw pork) until ready to cook.
Sometimes Brenda uses breakfast sausage in place of ground pork.
Dunking dumplings? John prefers sweet chili sauce and Brenda chooses soy sauce with garlic rice vinegar or chili oil.
Dumplings Part 1: Wontons (Wrappers)
Brenda prefers the Hot Water Method when it comes to making dumplings. While making wontons from scratch may seem daunting, Brenda supplies ample resources to make your dumpling experience the best it can be!
Dumplings (Pot Stickers) totally from scratch. Brenda promises it sounds more intimidating than it is. When I asked her about her dumpling making experience she said it took making this dish three times before she felt fully confident in her abilities.
In order to make your dumpling making experience the best it can be, Brenda strongly recommends checking out redhousespice.com to understand detailed dumpling making.
In particular, she recommends these two posts:
Ultimate guide to homemade wrappers
In her words, “You’re welcome.”
Happy Chinese New Year, Friends!
Dumplings Part 1: Wontons (Wrappers)
Hot Water Method
In a large mixing bowl, combine:
2 cups (10 oz) flour
3/8 cup (3 oz) boiling water
Stir together. Gradually add:
1/8 cup (1 oz) room temperature water
Knead by hand for 1-2 minutes. Let rest 10-20 minutes.
Knead dough until smooth.
Rest 30-60 minutes.
Note: If making dumplings, make the filling (sweet or savory) while dough is resting.
To make 32 wontons: divide into 4, roll each into 5” snake and set aside 3 in a covered bowl.
Working with 1, cut into 8
Roll each individually into round disc shape (use pasta machine if available, setting 5).
Fill, fold and freeze.
Repeat with remaining 3 portions.
Steam 12-15 min. Serve hot.
Brenda Tips:
Serving Size: Recipe makes 32 3.5" wontons
Brenda prefers the "hot water method" to make dough as it is much easier to work with.
Brenda lines a baking sheet with parchment. As each set of 8 is filled & folded, she puts the baking sheet into the freezer while rolling out the next set of 8. This will maintain the integrity of the shape and food safety.
Filled wontons can be stored in the freezer for up to a month.
Window to B’s Kitchen…
