How To Make Zucchini Pork Dumplings
Instead of dough, these zucchini pork dumplings are wrapped in zucchini making it a low-carb dish yet filling meal that is great for breakfast or lunch.
Preheat the oven to 400 degrees F.
In a food processor, add the cabbage and pulse until finely minced. Set aside on a large, thin kitchen towel in the sink.
Sprinkle with salt and let stand for 10 to 15 minutes.
Wrap the cabbage up in the towel and wring out excess moisture over the sink. Set the cabbage aside.
Meanwhile, wipe out the food processor and add in the pork, ginger, green onions, pepper, soy sauce, rice wine, and sesame oil and pulse to mix the ingredients well, being careful not to over-pulse.
Transfer to a large bowl and add the cabbage. Mix together with your hands to combine thoroughly. Set aside.
Using a mandoline, slice the zucchini into 1/16-inch-thick strips. Set 1 strip down and then set another one down on top of it to create a cross shape. Repeat with 2 more zucchini strips on an angle to create an 8-cornered star shape.
Spoon about 2 tablespoons of filling onto the center of the zucchini star. Bring the ends of the zucchini together, laying them over the filling.
Flip the dumpling over so the seam side is down.
Arrange on a baking sheet and repeat with remaining zucchini strips and dumpling filling, lining them up on the baking sheets as you go.
Bake for 15 minutes or until dumplings are firm and edges start to brown and crisp up.
Transfer the zucchini dumplings to serving platters and sprinkle with green onions and red pepper flakes.
Serve with soy sauce.
- Calories: 291.45kcal
- Fat: 19.44g
- Saturated Fat: 6.55g
- Monounsaturated Fat: 8.09g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 12.30g
- Fiber: 4.07g
- Sugar: 8.55g
- Protein: 18.26g
- Cholesterol: 54.43mg
- Sodium: 1033.36mg
- Calcium: 154.58mg
- Potassium: 1249.34mg
- Iron: 2.65mg
- Vitamin A: 223.70µg
- Vitamin C: 92.71mg