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Description
Ingredients
US|METRIC
5 SERVINGS
- 2 1/3 cups all-purpose flour (305 g, plus more if needed)
- 3/4 cup hot water (180 mL)
- 1 cup napa cabbage (140 g, chopped, salted and drained)
- 1 1/4 tsp. kosher salt (7.5 g, divided)
- 3/4 lb. boneless pork shoulder (400 g, cubed)
- 4 tsp. minced ginger (18 g)
- 4 tsp. minced garlic (14 g)
- 4 tsp. chopped chives (5.5 g, or the green part of scallions)
- 2 tsp. soy sauce (12 g)
- 1/4 tsp. toasted sesame oil
- cornstarch (for dusting)
- neutral-flavored cooking oil (such as vegetable or canola oil, for frying)
- 1/2 cup soy sauce (10 mL)
- 1/4 cup rice vinegar (5 mL)
- 2 tsp. brown sugar (12 g)
- 2 tsp. chili oil (13.5 g, Japanese chili oil, rayu, Chinese chili oil, or Chili Crunch packed in oil, optional)
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Directions
- EQUIPMENT: KitchenAid® Stand Mixer, Dough Hook, Meat Grinder Attachment, Pasta Roller Attachment, 3 1/2-inch round cutter
- PREPARE FILLING: Finely chop cabbage or use a food processor to process into confetti-size bits. Do not overprocess; it just needs a couple pulses. Transfer to a sieve set over a large bowl. Sprinkle 1/4 teaspoon salt on chopped cabbage and mix lightly. Let sit for 20 minutes. Gently press cabbage to squeeze out as much water as you can.
- Grind pork shoulder using KitchenAid Stand Mixer with Meat Grinder Attachment. The medium blade works best for this.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium2200mg92% |
| Potassium460mg13% |
| Protein24g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C10% |
| Calcium4% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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