Ingredients and Weight:
- All-purpose flour: 250g
- Warm water: 130ml
- Napa cabbage: 300g, finely chopped
- Ground pork: 250g
- Water chestnuts: 100g, diced
- Soy sauce: 3 tbsp
- Sesame oil: 1 tsp
- Ginger: 1 tbsp, minced
- Garlic: 2 cloves, minced
Preparation Time:
30 minutes
Cooking Time:
15-20 minutes
Difficulty Level:
3 (Medium)
Preparation Method Steps:
- In a large bowl, combine the flour and warm water. Knead until a smooth dough forms. Cover with a damp cloth and let rest for 15 minutes.
- In a separate bowl, combine the cabbage, pork, water chestnuts, soy sauce, sesame oil, ginger, and garlic. Mix well.
- Divide the dough into small pieces and roll out into thin wrappers.
- Place a spoonful of the filling in the center of each wrapper. Fold the edges up and press to seal.
- Heat a steamer or bamboo basket over boiling water. Place the dumplings in the steamer and steam for 15-20 minutes, or until cooked through.
Nutritional Information:
- Calories: 200 per dumpling
- Protein: 10g
- Carbohydrates: 25g
- Fat: 5g
Dish Characteristics:
- Steamed dumplings with a savory pork and vegetable filling.
- Light and fluffy wrapper.
- Mildly seasoned with soy sauce and sesame oil.
User Comments:
- "These dumplings are incredible! The wrapper is so light and delicate, and the filling is perfectly balanced."
- "I love the steamed cooking method. It keeps the dumplings moist and juicy."
- "I've made these dumplings several times and they always turn out amazing."
- "I highly recommend serving them with a dipping sauce of soy sauce, rice vinegar, and chili oil."
- "The dumplings are a great way to introduce Taiwanese cuisine to my American friends."
Special Precautions and Tips:
- Make sure the dough is rested before rolling it out. This will make it more pliable.
- Don't overfill the dumplings, or they will burst during steaming.
- The dumplings can be cooked ahead of time and reheated just before serving.
- Try experimenting with different fillings, such as beef, chicken, or shrimp.
