JUICY PORK DUMPLINGS
(Low-Carb Alternative)
Water Collection Tray
APPLIANCE
Kyō Electric Cooker with Bamboo Steamer
Instructions
Handmade Dough Wraps
Mix flour and salt in a bowl. Gradually add warm water and mix until a dough forms.
Knead for 8 - 10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Divide the dough into 12 - 15g portions per dumpling. Roll each into a thin disc (~8–9cm diameter) to form wrappers.
Low-Carb Cabbage Wraps
Boil water in the appliance.
Blanch cabbage leaves for 30 - 60 seconds until pliable.
Pat dry and trim thick stems to ease folding.
Steaming Instructions with Bamboo Steamer
Line the Bamboo Steamer trays with parchment paper or steaming cloth provided to prevent sticking.
Fill each dumpling (dough or cabbage-wrapped) with 1 tbsp of filling and seal.
Place dumplings in the steamer, spaced apart.
Fill the base with water, then place the Water Collection Tray inside. Position the Bamboo Steamer on top.
Cover with the bamboo lid. Steam for 10 - 12 minutes until fully cooked.
Serving Suggestions
- Dip with black vinegar + ginger, chili oil, or soy-sesame sauce.
- Garnish with chopped scallions or toasted sesame seeds.
- Serve alongside a light broth or herbal soup from the Kyō cooker.
Ingredients
Handmade Dough Wraps
- All-Purpose Flour - 2 cups
- Warm Water - ¾ cup
- Salt - ¼ tsp (optional)
Low-Carb Cabbage Wraps
- Napa or Green Cabbage Leaves - 20 to 25 leaves
Juicy Pork Filling (for both options)
- Ground Pork (with some fat) - 300g
- Chinese Cabbage - 1 cup, finely chopped
- Spring Onion or Chives - 2 tbsp, chopped
- Ginger - 1 tsp, grated
- Garlic - 1 clove, minced
- Soy Sauce - 1 tbsp
- Oyster Sauce - 1 tbsp
- Shaoxing Wine - 1 tbsp
- Sesame Oil - 1 tsp
- Cornstarch - 1 tbsp (helps retain moisture)
- White Pepper - ¼ tsp
- Salt - ½ tsp
- Cold Water or Broth - 2 to 3 tbsp (keeps filling juicy)
