Chinese dumplings with mortadella
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 30 pcs.
Complexity: easily
Quantity: 30 pcs.
Nutritional value per serving:
Serving size: 1 of 12
Calories 243, total fat 11 G., saturated fats 4 G., proteins 11 G., carbohydrates 25 G., fiber 1 G., cholesterol 28 mg, sodium 827 mg, sugar 1 G.
Serving size: 1 of 12
Calories 243, total fat 11 G., saturated fats 4 G., proteins 11 G., carbohydrates 25 G., fiber 1 G., cholesterol 28 mg, sodium 827 mg, sugar 1 G.
To enhance the meaty flavor of Chinese dumplings, add mortadella to the ground pork filling. The dumplings are cooked in a pan with a small amount of liquid, and once the liquid has evaporated, they are fried until golden brown. Serve with a quick dipping sauce made from soy sauce, balsamic vinegar, and chili pepper.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Dumplings
- 220 g mortadella, cut into 2 cm pieces.
- 220 g of minced pork
- 1 tbsp cornstarch
- 1 tbsp mirin
- 1 tbsp sesame oil + more as needed
- 1 tbsp. Shaoxing wine or sake
- 1 tbsp soy sauce
- 0.5 cup Chinese cabbage, finely diced
- 1/4 cup Spanish onion, finely diced
- 1 tbsp. grated ginger
- 3 cloves garlic, grated
- 3 green onions, finely chopped
- 1 package pre-cut dumpling or wonton dough, thawed covered with a damp cloth
Dip sauce
- 1/4 cup soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp chili pepper flakes
We recommend
Recipes with similar ingredients: mortadella sausage, minced pork, starch, mirin (rice wine), sesame oil, sake, soy sauce, Chinese cabbage (Napa), onions, ginger root, garlic, green onions, wonton dough, unleavened dough, balsamic vinegar, red pepper flakes
Cooking the dish according to the recipe:
Dumplings:
Finely chop the mortadella in a food processor. Place the mortadella and ground pork in a large bowl. Add the cornstarch, mirin, sesame oil, wine, and soy sauce, season with salt and pepper. Mix well with your hands. Add the cabbage, onion, ginger, garlic, and green onions to the meat mixture and mix well with your hands. Cover the bowl and refrigerate for 20-30 minutes to allow the flavors to meld.- Fill a small bowl with warm water. To form the dumplings, place 1 tablespoon of filling in the center of each piece of dough. Moisten the edges with warm water and seal tightly, pleating the dough along one side. Continue making the dumplings until the filling is gone.
- Heat 1 tablespoon of sesame oil in a nonstick frying pan over medium-high heat and add a few dumplings, making sure they're not touching. After 30 seconds, add hot water to the pan, submerging the dumplings about a quarter of the way. Cover the pan with a lid, reduce the heat to medium, and steam the dumplings. Remove the lid when the water has almost completely evaporated, after 5-6 minutes. When the pan is dry, add another 1 tablespoon of sesame oil, increase the heat again to medium-high, and steam the dumplings until crispy on the bottom. Cook the remaining dumplings in the same way.
Dip sauce:
Combine soy sauce, balsamic vinegar, and chili flakes. Serve with dumplings.
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