20-Minute High-Protein Dumplings
Equipment
Ingredients
Filling
ground meat (raw)
400 g
cabbage (shredded)
150 g
carrot (grated)
80 g
garlic (minced)
3 clove
ginger (grated)
10 g
soy sauce
15 ml
Wrappers
dumpling wrappers
24 piece
Cooking
sunflower oil
15 ml
Instructions
Prepare filling
Finely shred cabbage, grate carrot, mince garlic and grate ginger. Combine all filling ingredients in a bowl and mix thoroughly.
Assemble dumplings
Place 1 tablespoon of filling in the center of each dumpling wrapper. Wet the edges, fold and pleat to seal each dumpling.
Cook dumplings
Heat oil in a pan over medium heat. Add dumplings in a single layer and fry for 2 minutes until golden on the bottom. Add 60 ml water, cover and steam for 6 minutes until cooked through.
Serve
Transfer hot dumplings to plates and serve immediately with your favorite dipping sauce.
Original recipe
Storage
Uncooked dumplings can be frozen on a tray then transferred to a bag for up to 2 months.
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