Hard

Chinese Dandelion Dumplings

Name: Chinese Dandelion Dumplings
Prep time: 37 min
Cook time: 71 min
Total time: 108 min
Yield: 4 servings
Ingredients: 2 pounds ground pork; 3 cups minced napa cabbage; 2 cups minced dandelion greens; 1 , 8 ounce; 4 greens onions , white and light green parts only, minced; 0.5 cups minced bok choy leaves; 3 tablespoons soy sauce; 8 teaspoons sesame oil , divided; 5 cloves garlic , minced, divided; 4 teaspoons minced fresh ginger , divided; 2 teaspoons white sugar , divided; 1 teaspoon kosher salt; 1 teaspoon white pepper; 1 large egg white; 100 wontons wrappers; 0.5 cups vegetable oil , divided; 0.5 cups soy sauce; 3 tablespoons hoisin sauce; 3 tablespoons balsamic vinegar; 2 tablespoons chopped green onion; 2 teaspoons chili oil , or to taste

Total Time

1h 48m

37m prep · 71m cook

Servings

4 people

Rating

—

Difficulty

Hard

3 views

🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free

I submitted this Chinese dandelion dumplings recipe for the 2009 Dandelion Cook-Off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian-style dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to two months.

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Ingredients

2 pounds ground pork
3 cups minced napa cabbage
2 cups minced dandelion greens
1 , 8 ounce
4 greens onions , white and light green parts only, minced
0.5 cups minced bok choy leaves
3 tablespoons soy sauce
8 teaspoons sesame oil , divided
5 cloves garlic , minced, divided
4 teaspoons minced fresh ginger , divided
2 teaspoons white sugar , divided
1 teaspoon kosher salt
1 teaspoon white pepper
1 large egg white
100 wontons wrappers
0.5 cups vegetable oil , divided
0.5 cups soy sauce
3 tablespoons hoisin sauce
3 tablespoons balsamic vinegar
2 tablespoons chopped green onion
2 teaspoons chili oil , or to taste

Instructions

1

Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2

Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4

Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.