These flavor-packed dumplings are suprisingly easy (and fun) to make—plus, they’re stuffed with nutrient-rich ingredients like cabbage and ginger. The bites pair perfectly with this Japanese wasabi cocktail, too. In need of a perfect date-night meal? Try this. Chef’s tip: When folding the dumplings, use a triangle fold if the pleated fold is too difficult. Nutrition (per dumpling): 42 calories; 3g protein; 5g carbs; 1g fat Recipe courtesy of chef James Briscione, director of Culinary Development at NYC’s Institute of Culinary Education.
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Makes 24 servings
Prep time 40 min.
Cook time 10 min.
Ingredients
For the dumplings: 2 cups thinly sliced cabbage 2 tsp kosher salt 4 oz ground pork 4 oz fresh scallops, chopped 1 tbsp soy sauce 1 tbsp sliced scallion 2 tsp minced ginger 1 tsp sesame oil 1 package 3-inch round dumpling wrappers For the ginger dipping sauce: 3 tbsp soy sauce 2 tbsp balsamic vinegar 2 tsp minced ginger 1 tsp sesame oil
How to make it
Toss cabbage with salt in a large bowl. Mix well, squeezing cabbage with your hands. Set aside 15 minutes to let wilt. In a separate bowl, combine pork, scallops, soy sauce, scallion, ginger, and sesame oil. Remove cabbage from bowl and squeeze dry. Chop finely, and mix with pork mixture. With a wrapper in the palm of your hand, wet your thumb and index finger with water and wet the inside and outside edges of the top half. Place 2 tsp filling in center. Pleat the top part with 3 to 5 pleats in the center. Bring top and bottom edges together and press to seal them shut. Place each finished dumpling on a lightly oiled sheet pan, and keep covered with a damp paper towel until all dumplings have been formed. Arrange dumplings in a non-stick sauté pan, and cook over medium heat until bottoms are browned. Add 1 cup water to pan, cover, and cook until liquid evaporates and dumpling wrappers are tender. Serve with ginger dipping sauce.
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These flavor-packed dumplings are suprisingly easy (and fun) to make—plus, they’re stuffed with nutrient-rich ingredients like cabbage and ginger.
The bites pair perfectly with this Japanese wasabi cocktail, too. In need of a perfect date-night meal? Try this.
Chef’s tip: When folding the dumplings, use a triangle fold if the pleated fold is too difficult.
Nutrition (per dumpling): 42 calories; 3g protein; 5g carbs; 1g fat
Recipe courtesy of chef James Briscione, director of Culinary Development at NYC’s Institute of Culinary Education.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 24 servings
Prep time 40 min.
Cook time 10 min.
Ingredients
For the dumplings: 2 cups thinly sliced cabbage 2 tsp kosher salt 4 oz ground pork 4 oz fresh scallops, chopped 1 tbsp soy sauce 1 tbsp sliced scallion 2 tsp minced ginger 1 tsp sesame oil 1 package 3-inch round dumpling wrappers For the ginger dipping sauce: 3 tbsp soy sauce 2 tbsp balsamic vinegar 2 tsp minced ginger 1 tsp sesame oil
How to make it
Toss cabbage with salt in a large bowl. Mix well, squeezing cabbage with your hands. Set aside 15 minutes to let wilt. In a separate bowl, combine pork, scallops, soy sauce, scallion, ginger, and sesame oil. Remove cabbage from bowl and squeeze dry. Chop finely, and mix with pork mixture. With a wrapper in the palm of your hand, wet your thumb and index finger with water and wet the inside and outside edges of the top half. Place 2 tsp filling in center. Pleat the top part with 3 to 5 pleats in the center. Bring top and bottom edges together and press to seal them shut. Place each finished dumpling on a lightly oiled sheet pan, and keep covered with a damp paper towel until all dumplings have been formed. Arrange dumplings in a non-stick sauté pan, and cook over medium heat until bottoms are browned. Add 1 cup water to pan, cover, and cook until liquid evaporates and dumpling wrappers are tender. Serve with ginger dipping sauce.
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Makes 24 servings
Prep time 40 min.
Cook time 10 min.
Ingredients
For the dumplings: 2 cups thinly sliced cabbage 2 tsp kosher salt 4 oz ground pork 4 oz fresh scallops, chopped 1 tbsp soy sauce 1 tbsp sliced scallion 2 tsp minced ginger 1 tsp sesame oil 1 package 3-inch round dumpling wrappers For the ginger dipping sauce: 3 tbsp soy sauce 2 tbsp balsamic vinegar 2 tsp minced ginger 1 tsp sesame oil
How to make it
Toss cabbage with salt in a large bowl. Mix well, squeezing cabbage with your hands. Set aside 15 minutes to let wilt. In a separate bowl, combine pork, scallops, soy sauce, scallion, ginger, and sesame oil. Remove cabbage from bowl and squeeze dry. Chop finely, and mix with pork mixture. With a wrapper in the palm of your hand, wet your thumb and index finger with water and wet the inside and outside edges of the top half. Place 2 tsp filling in center. Pleat the top part with 3 to 5 pleats in the center. Bring top and bottom edges together and press to seal them shut. Place each finished dumpling on a lightly oiled sheet pan, and keep covered with a damp paper towel until all dumplings have been formed. Arrange dumplings in a non-stick sauté pan, and cook over medium heat until bottoms are browned. Add 1 cup water to pan, cover, and cook until liquid evaporates and dumpling wrappers are tender. Serve with ginger dipping sauce.
Makes 24 servings
Prep time 40 min.
Cook time 10 min.
Prep time 40 min.
Cook time 10 min.
Prep time
40 min.
Cook time
10 min.
Ingredients
- For the dumplings:
- 2 cups thinly sliced cabbage
- 2 tsp kosher salt
- 4 oz ground pork
- 4 oz fresh scallops, chopped
- 1 tbsp soy sauce
- 1 tbsp sliced scallion
- 2 tsp minced ginger
- 1 tsp sesame oil
- 1 package 3-inch round dumpling wrappers
- For the ginger dipping sauce:
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 2 tsp minced ginger
- 1 tsp sesame oil
How to make it
Toss cabbage with salt in a large bowl. Mix well, squeezing cabbage with your hands. Set aside 15 minutes to let wilt. In a separate bowl, combine pork, scallops, soy sauce, scallion, ginger, and sesame oil. Remove cabbage from bowl and squeeze dry. Chop finely, and mix with pork mixture. With a wrapper in the palm of your hand, wet your thumb and index finger with water and wet the inside and outside edges of the top half. Place 2 tsp filling in center. Pleat the top part with 3 to 5 pleats in the center. Bring top and bottom edges together and press to seal them shut. Place each finished dumpling on a lightly oiled sheet pan, and keep covered with a damp paper towel until all dumplings have been formed. Arrange dumplings in a non-stick sauté pan, and cook over medium heat until bottoms are browned. Add 1 cup water to pan, cover, and cook until liquid evaporates and dumpling wrappers are tender. Serve with ginger dipping sauce.
Toss cabbage with salt in a large bowl. Mix well, squeezing cabbage with your hands. Set aside 15 minutes to let wilt.
In a separate bowl, combine pork, scallops, soy sauce, scallion, ginger, and sesame oil.
Remove cabbage from bowl and squeeze dry. Chop finely, and mix with pork mixture.
With a wrapper in the palm of your hand, wet your thumb and index finger with water and wet the inside and outside edges of the top half. Place 2 tsp filling in center. Pleat the top part with 3 to 5 pleats in the center. Bring top and bottom edges together and press to seal them shut.
Place each finished dumpling on a lightly oiled sheet pan, and keep covered with a damp paper towel until all dumplings have been formed.
Arrange dumplings in a non-stick sauté pan, and cook over medium heat until bottoms are browned. Add 1 cup water to pan, cover, and cook until liquid evaporates and dumpling wrappers are tender. Serve with ginger dipping sauce.
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