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

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

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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:SoyWheat

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

Total Time45 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

1 unit

Wonton Wrappers

(ContainsWheat)

Not included in your delivery

2 tablespoon

Olive Oil

4 teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2949.7200000000003 kJ
Calories705 kcal
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
Utensilsarrow down iconarrow down icon
Knife
Peeler
Large Bowl
Bowl
Small Bowl
Large Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

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.

6

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

7

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