Chinese Dandelion Dumplings Recipe - Allrecipes.com
Chinese Dandelion Dumplings Recipe
  • READY IN 8 hr

Chinese Dandelion Dumplings

Recipe by  

"I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months. "

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 100 dumplings Change Servings
ADVERTISEMENT
  • PREP

    1 hr 10 mins
  • COOK

    50 mins
  • READY IN

    8 hrs

Directions

  1. Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
  2. Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
  3. Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
  4. To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Jun 17, 2012

absolutely delish!! a word of caution: this makes A LOT of dumplings

 
Nov 07, 2013

The filling for this is more like I would expect in a eggroll. Over all they were good. I cut the recipe in half and it still made over 50 dumplings. You can freeze the filled dumplings (do not be tempted to over fill) prior to cooking. Make sure the edges are well sealed....there is nothing worse than having an over stuffed, ill sealed dumpling explode.

 

4 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 602 kcal
  • 30%
  • Carbohydrates
  • 55.2 g
  • 18%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 30.1 g
  • 46%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 26.8 g
  • 54%
  • Sodium
  • 1787 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Chinese Pork Dumplings

See how to make authentic Hong Kong-style pork dumplings.

Pot Stickers (Chinese Dumplings)

See how to make Chinese dumplings filled with ground beef and shrimp.

Authentic Chinese Egg Rolls

Discover a 300-year-old family recipe for shredded pork egg rolls.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States