Smash Egg Roll Dumplings

Description

Easy, quick, delicious. I used leftover Chinese Cicken salad and added ground pork. Made 2025-09-10. Tim, mom, Candy, and I all thought they were awesome.

Ingredients

• 16 round dumpling or potsticker wrappers (approximately)
• 1–2 Tablespoons (15–30 ml) oil

For the Filling

• 1/2 pound (227 g) ground pork (or any ground meat)
• 1 cup (240 ml) finely chopped cabbage
• 1/4 cup (60 ml) shredded carrot, then finely chopped
• 2 stalks green onion, minced fine
• 2 teaspoons (10 ml) soy sauce or fish sauce
• 1 teaspoon (5 ml) sesame oil
• 1 teaspoon (5 ml) garlic powder
• 1/2 teaspoon (2.5 ml) onion powder
• 1/2 teaspoon (2.5 ml) ground black pepper

Directions

Chop the cabbage, carrot and green onions together until they are finely diced. If they are too big and chunky, you might have a problem with the meat sticking to the wrapper.

In bowl combine all filling ingredients (1/2 pound (227g) ground pork, 1 cup (240ml) cabbage, 1/4 cup (60ml) shredded carrot, 2 minced green onions, 2 teaspoons (10ml) soy sauce, 1 teaspoon (5ml) sesame oil, 1 teaspoon (5ml) garlic powder, 1/2 teaspoon (2.5ml) onion powder, and 1/2 teaspoon (2.5ml) black pepper).

On each dumpling wrapper, place about 1-2 Tablespoons (15-30ml) of filling in center. Spread filling over each wrapper all the way to the edges.

Heat large skillet or griddle over medium-high heat. Add light layer of oil.

Lay meat filled wrapper meat-side down on skillet.

Press down firmly to smash the filling flat. Cook for about 1-2 minutes or until meat is cooked and crisp. Make sure to press down firmly so the meat sticks to the wrapper.

Lightly spray or sprinkle oil over the top of wrappers.

Then flip the smash dumplings and cook wrapper side down to crisp the wrapper, about 1 minute.

Remove from heat and allow to cool. Serve with your favorite dip or sauce.

Notes

Source

Deb M from:
White On Rice Couple Smash Egg Roll Dumplings