• 14servings
  • 20minutes
  • 190calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsCopper, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups finely chopped green cabbage

  2. 8 ounces ground pork

  3. 8 ounces finely chopped shrimp

  4. 6 green onions (green parts only), chopped

  5. 1/4 cup chopped fresh cilantro

  6. 3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce

  7. 2 teaspoons peeled, chopped fresh ginger

  8. 2 cloves garlic, finely chopped

  9. 1 teaspoon sesame oil

  10. 1/2 teaspoon ground white pepper

  11. 14 to 16 (about 7-inch-square) egg roll wrappers

  12. 2 tablespoons vegetable oil - divided use

  13. 2/3 cup chicken broth or water - divided use

Instructions Jump to Ingredients ↑

  1. Combine cabbage, pork, shrimp, green onions, cilantro, soy sauce, ginger, garlic, sesame oil and pepper in large bowl. Place 1/3 cup cabbage mixture in center of one egg roll wrapper. Fold one corner over filling. Fold two adjacent corners towards center; roll towards last corner of wrapper. Seal last corner of wrapper with a few drops of water. Repeat with remaining cabbage mixture and egg roll wrappers.

  2. Heat 1 tablespoon vegetable oil in large, nonstick skillet over medium-high heat. Place half of dumplings in skillet. Cook on each side for 2 to 5 minutes or until slightly browned. Place lid on skillet, leaving slightly open. Carefully pour 1/3 cup broth through lid opening into skillet; cover completely. Reduce heat to low.

  3. Cook for 5 to 7 minutes or until cooked through, checking to make sure there is always some liquid on bottom of skillet. Remove from skillet; drain skillet, if necessary, and wipe with paper towel. Repeat with remaining 1 tablespoon oil, dumplings and remaining 1/3 cup broth.


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