Ingredients:
4 cups finely chopped green cabbage
8 oz. ground pork
8 oz. finely chopped shrimp
6 green onions (green parts only), chopped
1/4 cup chopped fresh cilantro
3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
2 teaspoons peeled, chopped fresh ginger
2 cloves garlic, finely chopped
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
14 to 16 (about 7-inch-square) egg roll wrappers
2 tablespoons vegetable oil, divided
2/3 cup chicken broth or water, divided
Directions:
COMBINE cabbage, pork, shrimp, green onions, cilantro, soy sauce, ginger, garlic, sesame oil and pepper in large bowl. Place 1/3 cup cabbage mixture in center of one egg roll wrapper. Fold one corner over filling. Fold two adjacent corners towards center; roll towards last corner of wrapper. Seal last corner of wrapper with a few drops of water. Repeat with remaining cabbage mixture and egg roll wrappers.
HEAT 1 tablespoon vegetable oil in large, nonstick skillet over medium-high heat. Place half of dumplings in skillet. Cook on each side for 2 to 5 minutes or until slightly browned. Place lid on skillet, leaving slightly open. Carefully pour 1/3 cup broth through lid opening into skillet; cover completely. Reduce heat to low.
COOK for 5 to 7 minutes or until cooked through, checking to make sure there is always some liquid on bottom of skillet. Remove from skillet; drain skillet, if necessary, and wipe with paper towel. Repeat with remaining 1 tablespoon oil, dumplings and remaining 1/3 cup broth.
Estimated Times:
Prep Time:
45 minutes
Cooking Time:
20 minutes
Cooling Time: 0 minutes
Servings: 14
In this recipe:
