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Raciónes: 10


Cost per serving $2.00 view details
  • 1/2 head broccoli -- finely minced
  • 1/2 bn fresh spinach -- finely minced
  • 1 1/2 c. finely minced fresh mushrooms
  • 1 bn green onions -- finely minced
  • 2 stalk celery-- finely minced
  • 3 x heads Chinese cabbage -- minced (Also called Napa cabbage or possibly celery cabbage)
  • 3 lb lean grnd pork (I grind my own so it is very lean)
  • 1 Tbsp. sesame oil -- or possibly more to taste
  • 1 Tbsp. soy sauce -- or possibly more to taste
  • 5 pkt dumpling skins


  1. Quarter the cabbage lengthwise and make a V cut at the root end
  2. (trimming away the thicker tough stem part) then wash the quarters well. Chop in processor until the size of small peas. Immerse minced cabbage in boiling water for 2 min. Drain in strainer. When fairly well liquid removed press to excise more water then dump onto a clean Terry kitchen towel. Fold over and squeeze tightly to extract all of the remaining water. In food processor finely chop all the rest of the vegetables, then add in to bowl with the squeezed-dry cabbage. When ready to make the dumplings, add in the remaining ingredients and mix well with clean hands.
  3. Mix a Tbsp. of cornstarch with about 1/2 c. cool water. Use this mix as glue to seal your dumplings. Place a dumping skin on a dumpling press. Dip your finger in the cornstarch water then rub on the top half of the outer edge of the dumpling. Put a scant teaspoonful of pork mix in the middle. Then fold the dumpling press in half pressing down firmly on the handle to seal the dumpling.
  4. (You can do this without a dumpling press by folding in half and then pressing around the edge in little folds to seal.) Place on foil lined cookies sheets (placing foil or possibly plastic wrap between layers). Repeat till all mix has been used. Spray steamer inserts with cooking spray and set dumplings on their little bottoms pushing down slightly so as to keep them upright. Steam over boiling water about 18-20 min. (They can also be dropped into boiling water and cooked for about the same amount of time.) Serve with Sweet and Sour sauce or possibly Rubber Tire Sauce (our term)..
  6. 1/2 c. chicken broth1/2 to 3/4 c. soy sauce1/8 teaspoon grnd ginger1/4 c. sliced green onion2 Tablespoons warm chili oil (or possibly more)
  7. 1 teaspoon dry red pepper seeds
  8. Mix well, heat and DIP.
  9. NOTES : The dumpling skins can be purchased at a Chinese grocery store. This is as close as I can get to a "written down recipe" for the dumplings requested for almost every birthday celebration. Since it takes a while to make the filling I start the night before, chopping vegetables and storing in the refrigerator. Mix with the pork, sesame oil & soy sauce the next day just before filling. This recipe that I've tweaked over the last 20 years makes quite a lot.
  10. It feeds 10 of us with about 30 left over. Basically, steamed dumplings are supposed to be an appetizer and we've always liked them as the main course. I serve them with fried rice and a salad to keep guests from eating so many but I'm not sure how well which works!


Nutrition Facts

Amount Per Serving %DV
Serving Size 418g
Recipe makes 10 servings
Calories 415  
Calories from Fat 277 67%
Total Fat 30.82g 39%
Saturated Fat 10.99g 44%
Trans Fat 0.0g  
Cholesterol 98mg 33%
Sodium 334mg 14%
Potassium 1157mg 33%
Total Carbs 7.88g 2%
Dietary Fiber 3.4g 11%
Sugars 3.53g 2%
Protein 27.81g 44%
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