Chinese Cabbage and Egg Dumplings
Yield 6
Chinese Cabbage and Egg Dumplings
Kids in our classes love folding and cooking the dumplings - fun to make and delicious to eat.
Ingredients
- Dumpling filling
- 6 cups (1/2 medium-sized head) round green cabbage, finely chopped
- ¾ cup green onions, finely chopped
- 1 teaspoon fresh ginger, minced
- 6 eggs, scrambled
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- 40 dumpling wrappers
- ¼ cup water
- Oil *
- Dipping sauce
- 2 Tablespoons soy sauce,
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon chili sauce (optional)
- *use avocado or canola oil that is suitable for high heat
Directions
- Filling
- Chop the cabbage into small pieces and put into a large mixing bowl.
- Add the chopped green onions. Mince the ginger and add to the bowl.
- Beat the eggs in a small bowl. In a medium frying pan over medium high heat, add 2 tablespoons of oil. Slowly pour the beaten egg mixture in the pan and scramble them slowly until fully cooked. Transfer to the bowl with the cabbage.
- Add the soy sauce and sesame oil to the bowl and mix well.
- Dumplings
- To wrap the dumplings, moisten the edge of the wrapper with water with one finger, place one tablespoon of the filling in the center of the wrapper. Fold the edge over to form a half circle shape. Pinch side to seal in filling. Make sure that the edges are pressed tight.
- Generously cover the bottom of a non-stick pan with oil and heat over medium high. Line the dumplings neatly in the heated pan with space in between, without touching each other, letting them cook through for 3 - 4 minutes without flipping.
- Add ¼ cup of water to the pan so the bottom is barely covered. Cover with a lid and heat for 5 - 6 mins or until the water dries up. When the water has completely evaporated and the bottom of the dumplings are golden brown, they are ready.
- Serve with the dipping sauce.
- Dipping Sauce
- Whisk all ingredients together in a small bowl until combined.