Recipes Main Dishes Dumpling Recipes Chinese Dandelion Dumplings 4.7 (7) 4 Reviews 2 Photos I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months. Submitted by Challena Updated on January 4, 2022 Save Rate Print Share Close Add Photo Prep Time: 1 hr 10 mins Cook Time: 50 mins Additional Time: 6 hrs Total Time: 8 hrs Servings: 10 Yield: 100 dumplings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings 2 pounds ground pork 2 cups minced dandelion greens 3 cups minced napa cabbage ½ cup minced bok choy leaves 4 green onions, white and light green parts only, minced 1 tablespoon minced fresh ginger root 3 cloves garlic, minced 1 (8 ounce) can bamboo shoots, drained and minced 3 tablespoons soy sauce 1 teaspoon white pepper 1 teaspoon kosher salt 1 teaspoon white sugar 4 teaspoons sesame oil 1 egg whites 1 tablespoon water 100 wonton wrappers ½ cup vegetable oil 2 teaspoons chili oil, or to taste 3 tablespoons hoisin sauce ½ cup soy sauce 4 teaspoons sesame oil 1 teaspoon white sugar 3 tablespoons balsamic vinegar 1 teaspoon minced fresh ginger root 2 tablespoons chopped green onion 2 cloves garlic, minced Directions Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight. Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork. Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce. To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl. I Made It Print Nutrition Facts (per serving) 602 Calories 30g Fat 55g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 602 % Daily Value * Total Fat 30g 39% Saturated Fat 8g 38% Cholesterol 66mg 22% Sodium 1787mg 78% Total Carbohydrate 55g 20% Dietary Fiber 3g 11% Total Sugars 4g Protein 27g 54% Vitamin C 14mg 16% Calcium 110mg 8% Iron 5mg 26% Potassium 499mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.