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Ingredients

2 heads napa cabbage, finely chopped 1 bunch cilantro, chopped 2 pounds ground pork 2 egg whites 3 jalapeno peppers, minced 1 (2 inch) piece ginger root, peeled and minced 1 tablespoon sesame oil salt and ground black pepper to taste 3 (16 ounce) packages potsticker wrappers, or more as needed

Nutrition Info

304.5 calories carbohydrate: 40.6 g cholesterol: 35.5 mg fat: 8.3 g fiber: 1.8 g protein: 15.6 g saturatedFat: 2.7 g servingSize: - sodium: 426 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.

100 dumplings

A potsticker recipe direct from a Taiwanese friend.