Truth be told, I don’t celebrate Saint Patrick’s Day. No offense to those who love the holiday, it’s just not for me. In fact, the only reason why, I partake in ANY Saint Patrick’s Day activities is for the food. As you can imagine that doesn’t make my Irish husband very happy. However, after years of eating corned beef and cabbage I decided to spice things up a bit and celebrate with these green sweet and sour pork & cabbage potstickers. Okay it’s not Irish, but it’s green and isn’t that half of the celebration? These green sweet and sour potstickers require a little elbow grease however the end product is worth it. What you have are fresh chewy dumplings with a slightly sweet pork filling. This recipe yields 25-30 dumplings, which should feed 4-5 people however if you eat dumplings like me it might not go as far.
*This post is sponsored by Ty Ling, as always all thoughts and opinions are my own. Thank you for your support!
Let’s Talk Dumpling Wrappers
I know what you are thinking. You want me to make homemade dumpling wrappers? Yes. While store bought dumpling skins are sufficient, and you can even find vegetable dyed dumpling wrappers online or at your specialty Asian market, nothing beats the chewy texture, and fresh taste of homemade wrappers. While the task may seem daunting it isn’t. If you can make pasta you can make dumpling wrappers. There are a few things to take into consideration though:
- Dumpling dough is made similarly to pasta. Add water to flour, mix and knead. This can be made in a stand mixer, but I found it easier to do by hand. Mixing and kneading by hand also prevents the likelihood of over kneading.
- The temperature of the water is super important here. Thin dumpling wrappers are created from adding boiling water to flour. These wrappers are ideal for potstickers, or steamed dumplings. Cold water is used for boiled dumplings. With this said the recipe below is for potstickers, so it calls for the water to be boiled beforehand.
- Thirdly, make the dough when you are ready to have dumplings. Dumpling dough is best fresh. If you don’t have time to roll, stuff, and cook the same day it can be stored in plastic wrap for 1 day in the fridge before rolling. DO NOT ROLL THEN STORE. Even with a generous amount of flour they will stick to each other.
Let’s Talk Rolling
- The ideal size for these wrappers is 1 3/4 inch rounds. Below are the two easy ways to roll these dumplings:
- By Hand – Divide the dough into 25 evenly sized pieces. On a floured surface roll out to 1 ¾ inch rounds, rotating the dough several times to achieve a rough wrapper.
- Pasta Machine – My preferred method. Divide the dough into 4 sections. Run each section through the pasta machine starting on the widest setting and working your way down to a medium thickness. (setting 5 on an electric pasta roller). Once rolled out cut using a 1 ¾ biscuit or cookie cutter. Combine excess dough to roll again to get approx. 25 wrappers.
- Keep in mind in both scenarios once rolled the dumpling wrappers tend to dry out fast. Cover with parchment and plastic wrap as you work through the dough.
Let’s Talk Filling
What is better than corned beef and cabbage on Saint Patrick’s day? Um hello pork & cabbage potstickers! This pork and cabbage dumpling filling is made with basic ingredients you would find in a typical dumpling (pork, cabbage, ginger, garlic, ect…). What makes these so great is the addition of Ty Ling sweet and sour sauce IN the filling adding another dimension of flavor.
I love using Ty Ling products in my Asian recipes. For starters the Ty Ling provides great quality products. Secondary the convenience, Ty Ling products can be found at a variety of supermarkets which means no need to travel to the specialty Asian market to get Asian staples. The Ty Ling product line is also expansive with a complete line of sauces, oils, noodles, and vegetables. Find out where you can find Ty Ling products by you OR get inspired by their extensive list of recipes check them out on their SITE HERE!
What You’ll Need for Sweet and Sour Pork & Cabbage Potstickers
Green Spinach Dumpling Dough
- Flour– All purpose.
- Water – As I mention below the temperature of the water is important. The instructions below call to boil the water BEFORE adding it to the spinach. This not only cooks the spinach but, also attributes to a thinner dumpling skin which is what you want for pan fried/steamed dumplings.
- Spinach – Fresh!
- Salt – I used a fine kosher salt. Any fine salt will work.
Sweet and Sour Pork & Cabbage Filling
- Ground Pork – Plain old ground pork. Please don’t accidentally buy sausage.
- Napa Cabbage
- Ginger – Fresh only.
- Garlic– Fresh only. Do not use pre cut refrigerated garlic.
- Ty Ling Sweet & Sour Sauce – aka the secret ingredient.
- Ty Ling Sesame Oil
- Soy Sauce
Did I mention Ty Ling Sweet & Sour Sauce is a great dipping sauce for these?
Sweet and Sour Pork & Cabbage Potstickers
Spinach Dumpling Dough
- 300 grams flour all purpose (1 3/8 cup)
- 1 cup water
- 2 cups raw spinach
- 1/4 tsp salt
Sweet & Sour Pork and Cabbage Filling
- 1 1/2 cups napa cabbage
- 1 lb ground pork
- 1 tsp ginger minced
- 4 cloves garlic minced
- 2 tbsp Ty Ling Sweet & Sour Sauce
- 2 tbsp soy sauce
- 1 tbsp Ty Ling Sesame Oil
- 1 tsp salt + 1 tbsp for napa cabbage
Spinach Dumpling Dough
- Bring 1 cup of water to a boil.
- Once water is boiling add water and 2 cups of spinach to a blender. Blend until smooth and spinach is incorporated. Strain spinach water mixture through a fine strainer to get ¾ cup. Discard pulp and any excess water.
- In a bowl add flour and ¾ cup of spinach water. Combine with chopsticks or a fork until dough is combined, but shaggy.
- Cover with plastic wrap and let it sit for 20 minutes. *This step allows the flour to completely absorb the water and make the kneading process easier.
- After 20 minutes on a lightly floured surface knead the dough until smooth approx. 5 minutes.
- Wrap the dough tightly in plastic wrap and let the dough rest for an hour. After resting, you can either roll out the dumpling wrappers OR store in the fridge for up to 1 day.
- Dumpling wrappers can be rolled out 1 of 2 ways. 1. By hand: divide dough into 25 evenly sized pieces and roll out to 1 ¾ inch rounds. 2. Using a pasta machine: divide the dough into 4 sections. Run each section through the pasta machine starting on the widest setting and working your way down to a medium thickness. (setting 5 on a electric pasta roller). Excess dough can be run through the pasta machine to get 25dumpling wrappers. Once rolled out cut using a 1 ¾ biscuit or cookie cutter.
Sweet & Sour Pork and Cabbage Filling
- Finely chop the napa cabbage and place in a bowl. Coat cabbage in 1 tbsp of salt. Let the cabbage sit out for an hour so the salt can draw out water. After an hour squeeze out any excess water from the cabbage. Discard all water.
- Add pork, ginger, garlic, sweet and sour sauce, soy sauce, sesame oil, and salt to bowl with cabbage. Combine.
- Use immediately or store in an air tight container in the fridge for1 day.
Assembly + Cooking
- Spoon 1 tablespoon of filling in each wrapper.
- Wet the edge of the wrapper with water and fold tightly.
- Add 1 tbsp of oil to a frying pan over medium-low heat. Once oil has heated up add several dumplings to the frying pan making sure you do not overcrowd the pan. Fry for approx. 3 minutes until bottoms are brown. Add ¼ cup of water to frying pan and cover with lid. The water will steam the dumplings. Remove lid after 3-4 minutes and let the rest of the water evaporate. Dumplings are done once water evaporates but always check to make sure the pork is cooked through before removing.