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Chinese Dandelion Dumplings

Chinese Dandelion Dumplings

  • Prep

    1 h 10 m
  • Cook

    50 m
  • Ready In

    8 h
Challena

Challena

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1787 mg
  • 71%

Based on a 2,000 calorie diet

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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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sheila
6

Sheila

6/17/2012

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

Baking Nana
3

Baking Nana

11/7/2013

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.

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