Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, dissolve 5 grams active dry yeast and 5 grams sugar in 120 ml warm milk, then let it sit for 5 minutes until foamy.

2. 2

   Add 250 grams all-purpose flour, 30 grams melted unsalted butter, and 1 pinch salt to the yeast mixture, then knead the dough for 5-7 minutes until smooth and elastic, cover, and let it rise in a warm place for 60 minutes.

3. 3

   While the dough rises, combine 200 grams ground pork, 100 grams finely shredded white cabbage, 1 minced chipotle pepper, 5 ml adobo sauce, 15 ml apple cider vinegar, 1/2 teaspoon caraway seeds, and salt and black pepper to taste in a separate bowl.

4. 4

   Once the dough has doubled, punch it down, divide it into 8 equal pieces, flatten each piece, place approximately 2 tablespoons of the pork and cabbage filling in the center, and carefully seal to form round dumplings.

5. 5

   In a large, deep pot or a large skillet with a lid, melt 15 ml butter over medium heat, then pour in 250 ml water or broth and bring it to a simmer.

6. 6

   Arrange the formed dumplings in a single layer in the simmering liquid, ensuring they are not touching, cover the pot tightly, and steam for 20-25 minutes until the dumplings are puffed and cooked through.

7. 7

   While the dumplings steam, whisk together 60 ml apple juice, 15 ml whole grain mustard, and 5 ml honey in a small bowl to create the apple-mustard drizzle.

8. 8

   Carefully remove the steamed dumplings from the pot and serve immediately, drizzled generously with the apple-mustard sauce.