Seth’s Asian Pork Dumplings with Quick-Pickled Veggie Salad and Soy Dipping Sauce

Name: Seth’s Asian Pork Dumplings with Quick-Pickled Veggie Salad and Soy Dipping Sauce
Total time: 45 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce Ground Pork; 1 thumb Ginger; 2 unit Garlic; 1 unit Cucumber; 2 unit Scallions; 4 ounce Green Cabbage; 6 ounce Carrots; 7.5 teaspoon Soy Sauce; 2 tablespoon White Wine Vinegar; 1 unit Wonton Wrappers; 2 tablespoon Olive Oil; 4 teaspoon Sugar

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Who knew it was so easy to make this take-out classic at home? With the help of versatile wonton wrappers, these juicy dumplings are a breeze. Served with a crunchy salad for contrast, this take-out makeover won’t weigh you down.

Allergens:

Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyHard

Ingredients

serving amount

8 ounce

Ground Pork

1 thumb

Ginger

2 unit

Garlic

1 unit

Cucumber

2 unit

Scallions

4 ounce

Green Cabbage

6 ounce

Carrots

7.5 teaspoon

Soy Sauce

2 tablespoon

White Wine Vinegar

1 unit

Wonton Wrappers

Not included in your delivery

2 tablespoon

Olive Oil

4 teaspoon

Sugar

Nutrition Values

/ per serving

Calories705 kcal

Energy (kJ)2949.7 kJ

Fat38 g

Saturated Fat11 g

Carbohydrate63 g

Sugar20 g

Dietary Fiber5 g

Protein27 g

Sodium1232 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Knife

•Peeler

•Large Bowl

•Bowl

•Small Bowl

•Large Pan

•Lid

Instructions

Peel the cucumber and the carrot. Using a vegetable peeler, shave the carrot and cucumber into ribbons lengthwise. Discard the inner cores. Peel and mince the ginger. Mince or grate the garlic. Thinly slice the scallions, keeping the greens and whites separate.

Make the quick pickled veggie salad: In a large bowl, combine the cabbage, cucumber, carrot, vinegar, 1 teaspoon sugar, and a large pinch of salt. Set aside to marinate. The longer it sits, the better!

Make the dumpling filling: In a medium bowl, combine the pork, ginger, garlic, scallion whites, and 1 teaspoon soy sauce (we are sending more). Season with salt and pepper.

Assemble the dumplings: Fill a small bowl with water and keep it to the side. Place a wonton wrapper on a dry and clean surface and fill it with a teaspoonful of dumpling filling. With your fingertips, moisten the edges of one half of the wrapper, fold over the other half, and press to seal. Set aside under a damp towel and repeat.

Heat a thin layer of oil in a large pan over medium-high heat. Working in batches, cook the dumplings for about 1 minute per side, until golden brown. Set aside and repeat. Once all the dumplings are seared, return them to the pan. Reduce the heat to low and carefully pour ¼ cup water into the pan. Cover and cook gently for 8-10 minutes. Uncover and cook over medium-high heat for 2 more minutes, until the water evaporates.

Make the dipping sauce: While the dumplings cook, combine the remaining soy sauce with 1 tablespoon sugar and the scallion greens.

Serve the dumplings with the quick pickled veggie salad and the dipping sauce. Enjoy!