Chinese Dumplings (authentic Japanese Version) Recipe

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Chinese Dumplings (Authentic Japanese Version)

Laura Beaver

By
@lobo86

This is a translated version of a recipe taken from a Japanese cookbook that was passed down by my Grandma Rikimi.


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Ingredients

DUMPLING FILLING

1 lb
ground pork
10
shitake mushrooms, minced
1 c
cabbage, shredded
3 sprig(s)
scallions, chopped
1 Tbsp
fresh ginger, grated
1 Tbsp
sake
1 Tbsp
soy sauce
1 Tbsp
sesame oil
2 tsp
sugar
2 Tbsp
starch
2 Tbsp
water
1/4 tsp
salt
1 pinch
pepper to taste

DIPPING SAUCE

3 Tbsp
soy sauce
3 Tbsp
rice vinegar
1 tsp
sesame oil

OTHER

1 pkg
wonton wrappers
1
dumpling press

Directions Step-By-Step

1
In small bowl, mix together cabbage and salt. Let sit to sweat. After a few minutes squeeze any excess water until cabbage softens.
2
Next, In a large mixing bowl combine the ground pork, cabbage and all the remaining ingredients.
3
Add about 3/4 tsp pork filling onto the center of each wonton wrapper, fold and seal with water. Set aside.
4
Add dumplings to pot of water and bring to a boil. Once it begins to boil, add 1 cup of cold water. Repeat 2 more times.

Alternate Cooking Method: Lightly brown dumplings in about 2 tablespoons peanut/olive oil in frying pan. Add a small amount of water, cover and steam for about 6 minutes. Plate and Serve.
5
Plate dumplings with dipping sauce. Serve and Enjoy
6
Optional: Arrange uncooked dumplings onto cookie sheet and place in freezer. After they are frozen store in baggie in freezer. Follow the cooking method described above. Does not need to be thawed.