Servings
24
Cook Time
10
Prep Time
40

These flavor-packed dumplings are suprisingly easy (and fun) to make—plus, they're stuffed with nutrient-rich ingredients like cabbage and ginger.

The bites pair perfectly with this Japanese wasabi cocktail, too. In need of a perfect date-night meal? Try this.

Chef's tip: When folding the dumplings, use a triangle fold if the pleated fold is too difficult.

Nutrition (per dumpling): 42 calories; 3g protein; 5g carbs; 1g fat

Recipe courtesy of chef James Briscione, director of Culinary Development at NYC's Institute of Culinary Education. 

Makes 24 Servings
Prep Time: 
40
Cook Time: 
10
Ingredients 
For the dumplings:
2 cups thinly sliced cabbage
2 tsp kosher salt
4 oz ground pork
4 oz fresh scallops, chopped
1 tbsp soy sauce
1 tbsp sliced scallion
2 tsp minced ginger
1 tsp sesame oil
1 package 3-inch round dumpling wrappers
For the ginger dipping sauce:
3 tbsp soy sauce
2 tbsp balsamic vinegar
2 tsp minced ginger
1 tsp sesame oil
How to make it 

Toss cabbage with salt in a large bowl. Mix well, squeezing cabbage with your hands. Set aside 15 minutes to let wilt.

In a separate bowl, combine pork, scallops, soy sauce, scallion, ginger, and sesame oil.

Remove cabbage from bowl and squeeze dry. Chop finely, and mix with pork mixture.

With a wrapper in the palm of your hand, wet your thumb and index finger with water and wet the inside and outside edges of the top half. Place 2 tsp filling in center. Pleat the top part with 3 to 5 pleats in the center. Bring top and bottom edges together and press to seal them shut.

Place each finished dumpling on a lightly oiled sheet pan, and keep covered with a damp paper towel until all dumplings have been formed.

Arrange dumplings in a non-stick sauté pan, and cook over medium heat until bottoms are browned. Add 1 cup water to pan, cover, and cook until liquid evaporates and dumpling wrappers are tender. Serve with ginger dipping sauce.