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Pork D.I.Y. Dumplings

Pork D.I.Y. Dumplings

with Quick-Pickled Slaw and Soy Dipping Sauce

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Making homemade dumplings sounds daunting, but we promise it’s easier than you think. Trust us: if you can fold a square in two, you can make these pork-filled delights. After filling and folding them, you’ll be frying them in the pan until they’re golden and crisp, then serving them with a crunchy slaw and soy sauce for dipping on the side. Truly, they’re a (wonton) wrapper’s delight!

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 clove

Garlic

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

1 unit

Carrots

2 unit

Scallions

4 ounce

Shredded Red Cabbage

1 unit

Wonton Wrappers

(ContainsWheat)

Not included in your delivery

4 teaspoon

Sugar

2 tablespoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat31 g
Saturated Fat8 g
Carbohydrate81 g
Sugar15 g
Dietary Fiber4 g
Protein33 g
Cholesterol70 mg
Sodium1490 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
Peeler
Large Bowl
Bowl
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Peel carrot. Using a vegetable peeler, shave it into ribbons, running blade down the length. Peel and mince ginger. Mince or grate garlic. Trim, then thinly slice scallions, keeping greens and whites separate.

2

In a large bowl, combine cabbage, carrot, vinegar, 1 tsp sugar, and a large pinch of salt, tossing until thoroughly mixed. Set aside until rest of meal is ready. TIP: The longer slaw sits, the more flavorful it will be.

3

In a medium bowl, combine pork, ginger, garlic, scallion whites, and 1 tsp soy sauce (we’ll be using the rest later). Season with salt and pepper. Fill a small bowl with water and keep within reach.

4

Place a wonton wrapper on a dry, clean surface. Place 1 tsp of filling in center of wrapper. Dip your fingers in water, then use them to moisten 2 adjacent edges of wrapper. Fold diagonally so that dry edges meet wet edges, forming a triangle. Press edges with fingers to seal. Set aside under a damp paper towel and repeat until all of filling is used.

5

Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Add as many dumplings as you can fit without crowding. Fry until crisp, about 1 minute per side. Remove from pan and repeat with remainder. Return all dumplings to pan. Reduce heat to low and pour in ¼ cup water. Cover and let steam until wrappers are translucent, 4-6 minutes. Uncover, increase heat to medium-high, and let water evaporate, about 2 minutes.

6

While dumplings cook, make sauce: whisk remaining soy sauce, 1 TBSP sugar, and scallion greens in a small bowl until sugar dissolves. Divide dumplings between plates and serve with slaw on the side. Serve with sauce for dipping.