Pork and Cabbage Dumplings (Soy-Free)

Instructions

1. 1Finely chop the 4 cups of Napa cabbage into about 0.32 cm pieces, mince the 1 tbsp of ginger, mince the 2 cloves of garlic, and finely slice the 1/2 cup of green onions.
2. 2In a large mixing bowl, combine the about 450 g of ground pork, the finely chopped 4 cups of Napa cabbage, the finely sliced 1/2 cup of green onions, the minced 1 tbsp of ginger, the minced 2 cloves of garlic, the 1 tbsp of tapioca starch, the 2 tbsp of rice vinegar, the 1 tsp of sesame oil, the 1/2 tsp of salt, and the 1/4 tsp of pepper; mix thoroughly with your hands until all ingredients are evenly distributed.
3. 3Take one rice flour dumpling wrapper from the 1 package of rice flour wrappers and place approximately 1 tablespoon of the pork filling in its center. Fold the wrapper in half to form a half-moon shape, then firmly crimp the edges together to seal the dumpling completely.
4. 4In a small bowl, whisk together the 2 tbsp of coconut aminos, the 1 tbsp of rice vinegar, and the 1/4 tsp of red pepper flakes to create the dipping sauce.
5. 5Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C). Carefully lower the assembled dumplings into the boiling water, ensuring they do not stick together.
6. 6Cook the dumplings for 8-10 minutes, or until they float to the surface and the internal temperature of the pork reaches 72°C when measured with a meat thermometer. The wrappers will appear translucent and slightly swollen when cooked through.
7. 7Carefully remove the cooked dumplings from the pot using a slotted spoon and serve immediately with the prepared dipping sauce.

Substitutions

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