Pork and Cabbage Dumplings

Pork and Cabbage Dumplings

Some of our fondest food memories from living in New York were the late night take-out dinners of dumplings and sesame noodles. Though the Seacoast entertains a wide range of restaurant choices, Asian food is not high among them, and we’re fairly reliant on what we can make ourselves. With a little practice, dumplings have entered our kitchen repertory, though we still kind of miss the folded paper containers they came in.

For this particular batch, we used the recipe for Pork and Cabbage Dumplings with Homemade Wrappers from Serious Eats. As locally-sourced pork tends to come in one-pound packages, we doubled the recipe and froze the other half. Napa cabbage is harder to come by this time of year, and we used one of our more tender storage ones instead; regular cabbage also makes a fine substitute.

Local ingredients: Ground pork from New Roots Farm; cabbage from Stout Oak Farm.

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2 Responses to Pork and Cabbage Dumplings

  1. Wow. These look amazing. Very glad we live in Seattle, with a giant Asian community, but looks like you’re holding your own out there, too.

  2. Norma Chang says:

    Beautiful dumplings with perfect pleats.

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