Simple Way to Dandelion Root In Chinese Translation

Chinese Dandelion Dumplings

Dandelion (taraxacum officinale) is one of the most common herbs that grows wild in moderate climates all over the world.

Recipe Summary Chinese Dandelion Dumplings

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.

Ingredients | Dandelion Root In Chinese Translation

2 pounds ground pork

2 cups minced dandelion greens

3 cups minced napa cabbage

½ cup minced bok choy leaves

4 green onions, white and light green parts only, minced

1 tablespoon minced fresh ginger root

3 cloves garlic, minced

1 (8 ounce) can bamboo shoots, drained and minced

3 tablespoons soy sauce

1 teaspoon white pepper

1 teaspoon kosher salt

1 teaspoon white sugar

4 teaspoons sesame oil

1 egg whites

1 tablespoon water

100 wonton wrappers

½ cup vegetable oil

2 teaspoons chili oil, or to taste

3 tablespoons hoisin sauce

½ cup soy sauce

4 teaspoons sesame oil

1 teaspoon white sugar

3 tablespoons balsamic vinegar

1 teaspoon minced fresh ginger root

2 tablespoons chopped green onion

2 cloves garlic, minced

Directions

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.

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.

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.

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.

Info | Dandelion Root In Chinese Translation

prep: 1 hr 10 mins cook: 50 mins additional: 6 hrs total: 8 hrs Servings: 10 Yield: 100 dumplings

TAG : Chinese Dandelion Dumplings

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