Homemade Asian Dumplings

Check out this delicious dumpling recipe from the Frisco Style Magazine

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 6 people

INGREDIENTS

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• 1 pound(s) napa cabbage

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• 1 pound(s) ground pork

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• 1/2 pound(s) bean sprouts

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• 1/4 pound(s) shiitake mushrooms remove stems

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• 16 ounce(s) firm tofu

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• 1/4 pound(s) Asian chives

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• 1/2 pound(s) sweet potato noodles

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• 2 pack(s) wonton wrappers

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• 1 egg

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• 1 tablespoon(s) minced garlic

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• 1/2 tablespoon(s) minced ginger

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• 1 tablespoon(s) sesame seed oil

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• 2 tablespoon(s) soy sauce

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• 1 tablespoon(s) salt

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• 1 teaspoon(s) pepper

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• rmore salt and pepper to taste

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INSTRUCTIONS

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1. Finely dice the Napa cabbage then blanch and drain it. Squeeze the water out using a cheesecloth and set it aside.

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2. Blanch and drain the bean sprouts. Finely chop them, squeeze the water out using a cheesecloth and set them aside.

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3. Cook the noodles. Wash them with cold water and drain. Finely chop the noodles and set them aside.

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4. Crumble the tofu with your hands, squeeze the water out with a cheesecloth and set it aside.

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5. Finely chop the chives and shiitake mushrooms then set them aside.

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6. Add the ground pork and all of your chopped/ crumbled ingredients into a big bowl.

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7. Add the eggs, salt, sesame seed oil, ground black pepper, minced garlic, soy sauce and ground ginger to the bowl and mix well.

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8. Put the mixture into wonton wrappers and seal the edges tightly with egg wash or water.

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9. Steam, boil or fry the wontons for about 10 minutes (until the ground pork mixture inside is cooked). Enjoy with soy sauce for dipping!

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