Skinless Dumpling
Ingredients
- Dipping Sauce ⓘ
- 2 Garlic Cloves, sliced
- 1 teaspoon Ginger, Minced ⓘ
- 2 Green OnionTops, Sliced
- 1/4 cup Tamari, Liquid Aminos or Soy Sauce ⓘ
- 1 tablespoon White Vinegar
- 1/4 cup Water ⓘ
- 1/2 teaspoon Sesame Oil ⓘ
- Dumpling ⓘ
- 1 cup Cabbage ⓘ
- 1 tablespoon Coconut Oil ⓘ
- 1 tablespoon Ginger ⓘ
- 3 Garlic Cloves
- 1/2 cup Shitake Mushrooms ⓘ
- 3 Green Onion
Instructions
- Dipping Sauce: Combine Water, Tamari, Vinegar and Sesame oil with the ginger, garlic and green onions. Let sit so the flavors will combine.
- Dumplings: Finely chop one cup of cabbage and place in a small bowl. Coat lightly with salt and let it sit. Savoy works great but any cabbage will do.
- Mince the garlic and ginger. Separate the green onions white part from green, and roughly chop. Remove stems from the Shitake and roughly chop.
- Heat coconut oil in pan on medium heat. Add the white portions of the onions, garlic, ginger, mushrooms and cabbage and cook, stirring frequently for 5 minutes. Add in Tamari, fish sauce, and vinegar. Stir well and remove from heat.
- In a large bowl: Combine the ground pork with the garlic, ginger, mushroom mix, the tops of the green onions, salt and sesame oil. Mix well and place in the refrigerator for 1 hour.
- Heat a large griddle on medium high heat and add your fat of choice to the surface. Form the meat mixture into small"football" shapes and place on griddle. Cook for 2-3 minutes per side, in batches if needed. Serve with the cooled dipping sauce.
Nutrition & Diet Analysis (per serving)
561
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).