Did you know that dumplings are universal? Many cuisines around the world have their own version of these balls of dough filled with different kinds of filling. The filling is often savory, but it can also be sweet. They can be steamed, boiled, or pan-fried. You can travel to different countries, with your taste buds, one dumpling at a time. In Japan, you will savor Gyoza. If you are in Nepal, you have to try Mono. In India, you will enjoy samosa. In Poland, pierogi. If you happen to be in Russia, pelmeni is going to be on the menu. In Mexico, they will offer you empanadas. In Italy, you will taste ravioli or tortellini. Today, we are going to pay homage to Chinese dumplings with this recipe.

Pork and Ginger Wontons


4 cups chopped napa cabbage

1 teaspoon salt

1 pound ground pork

3 tablespoons minced ginger

2 tablespoons minced garlic

3 tablespoons low sodium soy sauce

3 tablespoons sesame oil

23 (or more if needed) wonton wrappers


Place cabbage in a large colander and sprinkle it with 1 teaspoon salt and let it stand for about 30 minutes. With your hands squeeze out any water. In a large bowl mix the cabbage with all the other ingredients.  

To make dumplings place a small mound of filling in the middle of the wrapper. Moist edges of wrapper with water. Seal dumpling into desire shape by pinching/folding the wrapper tightly together.

To cook dumplings, feel wok (or another pan) with water and bring it to a gentle boil. Line the bamboo steamer with a piece of perforated parchment paper, napa cabbage leaves or another suitable liner. Place dumplings in the bamboo steamer. Do not overcrowd dumplings. Place bamboo steamer in pot. Steam dumplings for approximately 7-9 minutes. Serve with spicy dipping sauce (recipe follows).

Spicy Dipping Sauce

1/3 cup reduced sodium soy sauce

1/3 cup rice vinegar

1/3 cup sliced scallions

1 garlic clove, minced

1 teaspoon sesame seeds

1 tablespoon sriracha or sambal

Combine all and serve in a small bowl.