Zucchini Pork Dumplings
Ingredients
The filling
-
12
ounces
napa cabbage leaves
-
1
teaspoon
salt
-
2/3
pound
ground pork
-
1
tablespoon
grated fresh ginger
-
1/4
cup
minced green onions
-
1/4
teaspoon
ground white pepper
-
1 ½
tablespoons
reduced sodium soy sauce
-
1
tablespoon
rice wine
-
2
teaspoons
sesame oil
The dumpling wrappers
For serving
-
to taste
crushed red pepper flakes
-
to taste
soy sauce
Instructions
- Preheat the oven to 400°F.
- In a food processor, finely mince the cabbage and sprinkle with salt, letting it sit for 10-15 minutes.
- Wring out excess moisture from the cabbage using a towel.
- In the food processor, mix the pork, ginger, green onions, pepper, soy sauce, rice wine, and sesame oil until combined.
- Combine the pork mixture with the cabbage in a bowl.
- Slice the zucchini into thin strips using a mandoline.
- Create a star shape with the zucchini strips and place filling in the center.
- Fold the zucchini ends over the filling and place seam side down on a baking sheet.
- Repeat until all filling is used, making 18-20 dumplings.
- Bake for 15 minutes until firm and edges are browned.
- Serve with green onions and red pepper flakes, along with soy sauce.
Nutrition Facts (estimated)
Servings
4
Calories
240
Total fat
14.5g
Total carbohydrates
12g
Total protein
16g
Sodium
616.5mg
Cholesterol
51mg
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