Japanese · Dinner
Pork Dumplings (High-Protein)
Steamed pork dumplings with ground pork, shrimp, napa cabbage, ginger, and scallion folded into hand-pleated wrappers, finished with a soy-vinegar dipping sauce. Wrappers turn translucent when steamed, delivering a juicy, savoury bite with over 50g of protein and substantial fibre per serving.
$5
30 minsPrep
15 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
486Calories
52.3gProtein
18.9gFat
34.6gCarbs
2.4gSugar
5.2gFiber
1680mgSodium
365mgChol
5.9gSat Fat
790mgPotassium
95mgCalcium
4.3mgIron
2.1mcgVitamin B12
9mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Salt the napa cabbage and let it sit 10 minutes, then squeeze out the excess liquid by hand until it no longer drips.
2
Build
Mix the ground pork, shrimp, egg, cabbage, ginger, scallions, soy sauce, sesame oil, Shaoxing wine, and cornstarch until sticky and uniform.
3
Wrap
Place a heaping teaspoon of filling in each wrapper centre, dampen the edge with water, and pleat closed into pouches with no filling exposed.
4
Steam
Arrange dumplings in a lined steamer basket over boiling water, leaving space between each, and steam over high heat for 12 minutes until translucent.
5
Rest
Let the dumplings sit off heat for 2 minutes so juices settle and wrappers firm up.
6
Finish
Stir together the vinegar, soy sauce, and chili oil in a small bowl.
7
Plate
Transfer the dumplings to a plate and serve immediately with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 3.6 oz100g shrimp
- 22 large eggs
- 5 oz140g napa cabbage
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp Shaoxing wine
- 1 tsp1 tsp cornstarch
- 2424 round dumpling wrappers (about 2.5 oz/70g)
- 2 tbsp2 tbsp black vinegar or rice vinegar, for dipping
- 1/2 tsp1/2 tsp chili oil, for dipping
