Informations supplémentaires
40 min.
|
837 kcal
|
easy
|
|
Printable version
1. Setup
Grate the cabbage and carrots. Thinly slice the radish. Chop the herbs, ginger and peanuts. Add half of the chili flakes, the sesame seeds and a pinch of sugar to the sauce mixture. Set aside.
2. Make the coleslaw
In a large bowl, combine the cabbage with the carrots, radishes, half the herbs, a drizzle of oil, 1-2 tbsp. of rice or cider vinegar, a pinch of sugar, salt and pepper. Add the peanuts to the salad just before serving to keep them crunchy.
3. Prepare the stuffing
In a bowl, mix the pork with the ginger, the rest of the herbs, the rest of chili flakes (to taste, spicy) and 1 tbsp. of the sauce mix. Season with salt and pepper.
4. Fold the dumplings
Put about 1 tsp. of pork mixture in the middle of the dumpling wrappers. Brush half of the edge of the wrapper with water. Close the wrapper to make a triangle. Bring the corners together and stick them together with a little water. Make sure you press down on the dough to seal the dumplings.
5. Cook the dumplings
In a skillet over medium-high heat, add a light drizzle of oil. Add the dumplings and cook for 1-2 minutes until the bottom is golden brown. Lower the heat to medium-low, add 1/3 cup of water, cover and cook for 5-6 minutes.
6. Plate your dish
Serve the dumplings with the sauce and coleslaw. Bon appétit!
280gGround Pork
30unitWonton dough
100gSliced green cabbage
2unitCarrot(s)
30gPeanuts
1unitFresh Mint and Cilantro
2unitRadishes
1unitGinger
2gChili Flakes
70mlSauce Mix (soy sauce,sesame oil,sriracha,maple syrup)
10gMixed Sesame Seeds
What you need
bowls, grate, tongs, pan
837 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
36g
55%
cholesterol
102mg
34%
fiber
6g
24%
protein
45g
saturated
10g
50%
sodium
1851mg
77%
sugar
6g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg