Chinese Dandelion Dumplings

Name: Chinese Dandelion Dumplings
Total time: 480
Yield: 10
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

Recipe by Challena from allrecipes.com

Dinner,Lunch,Appetizer 8 Hr.

Ingredients

10 servings

•

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

Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
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, 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.
Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 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, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.