Chinese Dandelion Dumplings

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Description

I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you’ll love these. Formed dumplings can be frozen up to 2 months.

Ingredients

  • 2 pounds ground pork
  • 2 cups minced dandelion greens
  • 3 cups minced napa cabbage
  • ½ cup minced bok choy leaves
  • 4 green onions, white and light green parts only, minced
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic, minced
  • 1 (8 ounce) can bamboo shoots, drained and minced
  • 3 tablespoons soy sauce
  • 1 teaspoon white pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon white sugar
  • 4 teaspoons sesame oil
  • 1 egg whites
  • 1 tablespoon water
  • 100 wonton wrappers
  • ½ cup vegetable oil
  • 2 teaspoons chili oil, or to taste
  • 3 tablespoons hoisin sauce
  • ½ cup soy sauce
  • 4 teaspoons sesame oil
  • 1 teaspoon white sugar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh ginger root
  • 2 tablespoons chopped green onion
  • 2 cloves garlic, minced

Instructions

  1. Mix pork
  2. dandelion greens
  3. napa cabbage
  4. bok choy
  5. 4 minced green onions
  6. 1 tablespoon of ginger
  7. 3 cloves of garlic
  8. bamboo shoots
  9. 3 tablespoons of soy sauce
  10. white pepper
  11. salt
  12. 1 teaspoon of sugar
  13. and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours
  14. or overnight.
  15. Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper
  16. working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
  17. Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches
  18. place the dumplings into the skillet
  19. seam side up. Cook until the dumplings brown slightly
  20. 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle
  21. 7 to 8 minutes. Once the water is cooked off
  22. flip the dumplings and continue cooking until the bottom begin to brown
  23. 3 to 5 minutes. Repeat in batches with the remaining dumplings
  24. oil
  25. and water. Serve with dipping sauce.
  26. To make dipping sauce: Combine chili oil
  27. hoisin sauce
  28. 1/2 cup of soy sauce
  29. 4 teaspoons of sesame oil
  30. 1 teaspoon of sugar
  31. balsamic vinegar
  32. 1 teaspoon of ginger
  33. 2 tablespoons of green onion
  34. and 2 cloves of garlic in a bowl.

Prep Time: 1 hr 10 mins

Cook Time: 50 mins

Total Time: 8 hrs

Servings: 10

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