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  • 50 Servings
  • mins Prep Time
  • mins Total Time
  • 40 Cal/Serving

Nutritional Facts

Cal./Serving 40
Total Fat 2 g
Saturated Fat 1 g
Trans Fat
Cholesterol 6 mg
Sodium 33 mg
Carbohydrates 3.5 g
Dietary Fiber 0.5 g
Sugars 0.5
Protein 2.0


1 pkg Nasoya® Round Wraps or Nasoya® Won Ton Wraps
Canola oil for cooking
1 cup water as needed
Asian dipping sauce


4 cups Napa cabbage, shredded
1 tbsp green onions, minced
1/4 cup water chestnuts, chopped
1 lb ground pork
1 tbsp soy sauce
1/2 tbsp ginger, freshly grated
1 tsp sesame oil
1/2 tsp salt


  1. In a large bowl, combine filling ingredients.
  2. Place wrap on work surface and drop one heaping teaspoon of filling in the center.
  3. Moisten edges with water using your fingertip. Fold the dumpling in half and pinch to seal, creating a ripple pattern along the edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
  4. In a large skillet, heat 1 teaspoon of canola oil over medium heat.
  5. Place dumplings in skillet without touching one another. Cook for 4 minutes until lightly browned on the bottom.
  6. Pour in 1/4 cup of water, cover with lid and cook until the water cooks off (about 5 minutes). Flip and cook for 4 minutes until lightly browned. Cook the remaining dumplings the same way.
  7. Serve the dumplings hot with dipping sauce.

Nasoya products used in this recipe:


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