Chinese Dandelion Dumplings

Ingredients

• 2 pounds ground pork
• 3 cups minced napa cabbage
• 2 cups minced dandelion greens
• 1 can bamboo shoots , 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. 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. 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. 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. 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.