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Pork and Cabbage Dumplings

Pork and Cabbage Dumplings

Get Ready

Servings: Makes About 24 dumplings

Prep Time: 150 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

2 cups all-purpose flour (Dough)
1/4 tsp. salt (Dough)
3/4 cup water, brought to a boil (Dough)
8 oz. ground pork (Pork Filling)
1 cup finely chopped green cabbage (Pork Filling)
1 large egg, lightly beaten (Pork Filling)
3 Tbsp. sesame oil (Pork Filling)
2 Tbsp. soy sauce (Pork Filling)
2 Tbsp. minced fresh ginger (Pork Filling)
6 garlic cloves, minced (Pork Filling)
2 scallions, minced (Pork Filling)
1 tsp. minced red chili pepper (Pork Filling)
2 Tbsp. vegetable oil (For Cooking)
1 cup water (For Cooking)

directions:

1. For the dough: Combine flour and salt in a medium bowl and add hot water in a steady stream, stirring with a wooden spoon until dough forms a ball (there will be clumps). Transfer to a lightly floured surface and knead until dough is smooth and elastic, 3 to 5 minutes. Return to the bowl, cover, and let rest about 1 hour.
2. For the filling: Mix all ingredients in a bowl until combined and refrigerate until ready to use.
3. To assemble: Divide dough into 4 equal pieces, roll into long ropes about 1" thick, and cut into 1" pieces.
4. Gently roll each piece into a ball and transfer to a lightly floured baking sheet (keep covered).
5. Flatten each ball with your palm, then use a rolling pin to shape into a 3"-wide circle. Return to the baking sheet and keep covered.
6. Holding wrapper, dab water all around the edge and place 1 tablespoon of filling in the center. Fold in half like a taco and make 6 to 8 small pleats from one end to the other.
7. To cook: Turn oven to warm. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Place about 12 dumplings in the skillet, pleat-side up, and cook, without moving, until golden brown, about 5 minutes. Reduce heat to low, add 1/2 cup water, and cover. Cook until wrappers are translucent and pork is cooked all the way through, about 5 minutes.
8. Uncover, increase heat to medium-high, and cook until bottoms are crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate and place in oven. Repeat with remaining dumplings, oil, and water. Serve with your favorite dipping sauce.
Store It: Freeze dumplings in a single layer on a parchment-lined tray. Once frozen, transfer to a resealable plastic bag and freeze for up to two months.
Source: Hannaford fresh Magazine, January - February 2016

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Quantity Ingredients  
2 cups all-purpose flour (Dough)  
1/4 tsp. salt (Dough)  
3/4 cup water, brought to a boil (Dough)  
8 oz. ground pork (Pork Filling)  
1 cup finely chopped green cabbage (Pork Filling)  
1 large egg, lightly beaten (Pork Filling)  
3 Tbsp. sesame oil (Pork Filling)  
2 Tbsp. soy sauce (Pork Filling)  
2 Tbsp. minced fresh ginger (Pork Filling)  
6 garlic cloves, minced (Pork Filling)  
2 scallions, minced (Pork Filling)  
1 tsp. minced red chili pepper (Pork Filling)  
2 Tbsp. vegetable oil (For Cooking)  
1 cup water (For Cooking)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes About 24 dumplings
Base Nutrients
Calories 90 kcal (4%)
Calories from Fat 41 kcal (0%)
Total Fat 5 g (6%)
Saturated Fat 1 g (5%)
Cholesterol 15 mg (5%)
Sodium 105 mg (4%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 0 g (0%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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