Credit for these delicious dumplings goes to our friends Anna and Matt. Well, actually, to Anna’s mom who heroically made these for many weeknight suppers when Anna was growing up. I’m told there’s really no recipe, so feel free to add or subtract anything on the ingredient list. Try adding different herbs, spices, or vegetables. Many grocery stores carry wonton wrappers, they’re usually in the produce section.
- 1 lb. lean ground turkey, chicken, or pork
- 2 cups very thinly sliced cabbage
- 1 carrot, grated on the large holes of a box grater
- 1 heaping tablespoon minced garlic (about 3 cloves)
- 1 heaping tablespoon minced fresh ginger
- 2-3 scallions, thinly sliced
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- A large pinch of crushed red pepper flakes
- 1 package refrigerated wonton wrappers
- In a large bowl, mix the ground meat, cabbage, carrot, garlic, ginger, scallions, sesame oil, soy sauce, and pepper flakes until well combined.
- Set a small bowl of warm water by your work area. Working one at a time, scoop a heaping tablespoon of the filling onto a wonton wrapper. Dip your fingertip into the water and dab a little on each corner of the wrapper. Bring together two opposite corners and press to seal, repeat with the other two corners. (Don't worry about sealing all the seams.) Repeat this process until the filling is gone.
- Meanwhile, heat some water in a large pot fitted with a steamer. (Bamboo steamers work best, but a metal or silicone one works, too. If using metal, spray with non-stick cooking spray before using.) When ready to cook the dumplings, bring the water to a rolling boil and place some of the dumplings in the steamer, making sure they aren't touching one another. Steam until the meat is cooked through, 6-8 minutes. Repeat until all the dumplings are cooked.
- Serve immediately with a bowl of soy sauce (with a splash of sesame oil) for dipping.
Stacy @ CreatingSweetSmiles.blogspot.com says
These look amazing, thanks for sharing.
Stacy @ CreatingSweetSmiles.blogspot.com
I learned to make these about 15 years ago from a Chinese friend. Very similar except he taught me to make pot stickers from them. I would often steam them and then add them to chicken broth with sliced green onions (never cooked them in the broth as that was too greasy).
I have also used chopped fresh mushrooms for part of the meat to great success.
I forget how simple these are to make. And how great they taste. Think I’ll have to put them on the food- to-do list this next week. Thanks for sharing.
Thanks, but do I need to brown the ground meat before? or does the steaming do all the cooking?
I want to make these this week!
No need to brown the meat beforehand, the steaming does all the cooking. If you’re concerned, cut into one after 6-8 minutes of steaming to check for doneness. I’ve never had a problem…and I usually take mine out around 6 or 7 minutes.