Steamed Pork and Turkey Dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 150
Ingredients
1lb Ground Pork1lb Ground Turkey1lb Shredded Napa Cabbage (approximately half a large head), also set aside several of the outer wilted leaves to line the bottom of your steamer.2 TBS grated fresh ginger2 TBS Low-sodium/lite soy sauce2 Scallions, chopped (or 1/2 small onion)2 TBS Water2 TBS Sweet Cooking Rice Wine4 tsp Sesame Oil2 tsp Salt1 package round Gyoza wrappers1 cup warm water
1. Set wrappers aside.
2. Combine all remaining ingredients in a large bowl and mix thoroughly, making sure the egg yolk has broken and spread.
3. Transfer mixture into a food processor (may need to do in two batches) and pulse/blend until all ingredients are well combined and the mixture has a smooth texture. Transfer back into bowl.
4. Place one Gyoza wrapper on a clean dry surface.
5. Using your finger or a small brush, wet the outer edge of the wrapper with water.
6. Place approximately 1 TBS of the mixture into the center of the wrapper.
7. Fold the wrapper over, beginning on the sides, pinch the edges together, moving the mixture into the 'middle'. If the wrapper is overflowing too much, remove a bit of the mixture. Set on a plate.
NOTE: This step will take some trial and error until you get the right amount into the wrapper AND get your folding down pat. You may also 'crimp' the edge to give it a nice 'ruffled' look, or just press harder with your fingers to make little indentations. Repeat this process until the desired number of dumplings have been made.
8. Place left over cabbage leaves into the bottom of your steamer tray. Place assembled dumplings on top of leaves, making sure the dumplings aren't touching each other. Repeat process with other layers of the steamer.
9. Steam until dumplings are cooked through - approximately 10 to 20 minutes.
Can be served with dipping sauce of your choice.
Makes approximately 150 dumplings.
(NOTE: I don't have an exact count - I made about 40 and still have 3/4 of my mixture left, so I gave a best, guess estimate).
Number of Servings: 150
Recipe submitted by SparkPeople user LEXIBELLE715.
2. Combine all remaining ingredients in a large bowl and mix thoroughly, making sure the egg yolk has broken and spread.
3. Transfer mixture into a food processor (may need to do in two batches) and pulse/blend until all ingredients are well combined and the mixture has a smooth texture. Transfer back into bowl.
4. Place one Gyoza wrapper on a clean dry surface.
5. Using your finger or a small brush, wet the outer edge of the wrapper with water.
6. Place approximately 1 TBS of the mixture into the center of the wrapper.
7. Fold the wrapper over, beginning on the sides, pinch the edges together, moving the mixture into the 'middle'. If the wrapper is overflowing too much, remove a bit of the mixture. Set on a plate.
NOTE: This step will take some trial and error until you get the right amount into the wrapper AND get your folding down pat. You may also 'crimp' the edge to give it a nice 'ruffled' look, or just press harder with your fingers to make little indentations. Repeat this process until the desired number of dumplings have been made.
8. Place left over cabbage leaves into the bottom of your steamer tray. Place assembled dumplings on top of leaves, making sure the dumplings aren't touching each other. Repeat process with other layers of the steamer.
9. Steam until dumplings are cooked through - approximately 10 to 20 minutes.
Can be served with dipping sauce of your choice.
Makes approximately 150 dumplings.
(NOTE: I don't have an exact count - I made about 40 and still have 3/4 of my mixture left, so I gave a best, guess estimate).
Number of Servings: 150
Recipe submitted by SparkPeople user LEXIBELLE715.
Nutritional Info Amount Per Serving
- Calories: 39.6
- Total Fat: 1.1 g
- Cholesterol: 7.1 mg
- Sodium: 92.7 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.1 g
- Protein: 2.2 g
Member Reviews
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WATERFELON
Looking at how much this recipe makes, I subbed all pork and cut the recipe in half. Delicious! Just the right amount of ginger and soy and the cabbage adds bulk w/out adding any flavor! Love this, I will definitely make this again! Also, I'm going to boil it, I think, too much trouble to steam it! - 12/4/11