Taiwanese Pork Dumplings

Taiwanese Pork Dumplings

Ingredients

• 2 heads napa cabbage, finely chopped
• 1 bunch cilantro, chopped
• 2 pounds ground pork
• 3 jalapeno peppers, minced
• 2 large egg whites
• 1 (2 inch) piece ginger root, peeled and minced
• 1 tablespoon sesame oil
• salt and ground black pepper to taste
• 3 (16 ounce) packages potsticker wrappers, or more as needed

Method

1. Begin by laying out a clean dish towel and spreading chopped cabbage and cilantro over it. Gather the towel and squeeze out excess moisture from the cabbage.
2. In a spacious mixing bowl, combine the drained cabbage and cilantro with ground pork, diced jalapeño peppers, egg whites, minced ginger, and sesame oil. Use your hands to mix everything until well incorporated. Season the mixture with salt and pepper to taste.
3. Prepare two baking sheets by lining them with waxed paper. Fill a small bowl with water for sealing the dumplings.
4. Take a potsticker wrapper and place it in your palm. Spoon a tablespoon of the pork mixture into the center of the wrapper. Moisten the edges with your finger dipped in water, then fold the wrapper over the filling and pinch the edges to seal the dumpling securely. Transfer the finished dumpling to one of the prepared baking sheets. Repeat this process with the remaining wrappers and filling.
5. Once all dumplings are assembled, place them in the freezer for about 2 hours until they are firm. After freezing, transfer the dumplings into large resealable plastic bags for long-term storage in the freezer.