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Bud Dumplings

Welcome to a culinary experience like no other – where traditional flavors meet innovative twists. Prepare to embark on a journey of taste and sensation with our Bud Dumplings recipe. Crafted with precision and creativity, each bite promises to tantalize your taste buds and ignite your culinary imagination. Get ready to elevate your dining experience with this harmonious fusion of flavors.


  • 3/4 cup Napa cabbage finely chopped
  • 1/4 cup green onions finely chopped
  • 1 teaspoon fresh ginger minced
  • 1 teaspoon garlic minced
  • 1/2 pound ground pork
  • 1/2 teaspoon Chinese 5 spice powder
  • 1/4 teaspoon black pepper
  • 2.25 grams* decarboxylated ground marijuana flowers**
  • 1 teaspoon toasted sesame oil
  • 36 wonton wrappers small square
  1. Dice the Napa cabbage, green onions, ginger, and garlic finely. If available, utilize a food processor for efficient chopping. Transfer the diced vegetables to a bowl along with the rest of the ingredients, then blend thoroughly until evenly incorporated.
  2. Cover a baking sheet with waxed paper. On a clean work surface, dampen the outer 4 edges of a wonton wrapper lightly with water. Spoon 1 teaspoon of filling into the center of the wrapper and fold it in half to form a triangle. Gently press out any air around the filling and firmly pinch the edges shut to seal. Fold the bottom two corners inward and secure them in place with a dab of water (refer to images). Repeat this process with the remaining wrappers and filling.
  3. Now, you have three options:
    • Freeze for future use (you can also cook some now and freeze the leftovers for later).
    • Pan-fry.
    • Use in soup.
  1. To Freeze: Freeze dumplings, uncooked, in a single layer on a waxed paper-lined baking sheet. Once frozen, remove to a lidded freezer container or plastic storage bag. Cook frozen dumplings as outlined below.
  2. To Pan Fry: Heat a small amount of vegetable or canola oil over medium-high heat in a skillet large enough to hold the amount you want to cook in a single layer with little room to spare. Add potstickers to skillet, taking care to avoid sputtering oil, and cook without moving for about 3 minutes or until bottoms are browned. Add 1/2 cup water to the hot skillet and immediately cover. Reduce heat to medium-low and let dumplings steam for about 4 minutes or until cooked through. Remove from pan and serve with soy sauce for dipping.
  3. To Use in Soup: Bring chicken stock to a simmer. Add the desired number of dumplings to the simmering stock and cook for about 5 minutes. Keep stock at a low simmer as opposed to a rolling boil to avoid the wontons coming apart. Optional wonton soup add-ins include cooked chicken, shrimp, boy choy, and/or shitake mushrooms. A half-teaspoon or so of sesame oil stirred into the soup adds a nice flavor as well.

As you savor the last delectable bite of Bud Dumplings, we hope you've enjoyed this culinary adventure as much as we've enjoyed sharing it with you. Whether you've chosen to pan-fry them to a crispy perfection or immerse them in a comforting soup, these dumplings are more than just a dish – they're a celebration of culinary innovation and creativity. Until next time, happy cooking and bon appétit!