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Pork & Cabbage Dumplings

Servings 6 (Makes about 45 dumplings)

Ingredients

Filling

  • 150 g savoy or chinese cabbage finely diced
  • 300 g pork mince
  • 1 tsp cornstarch
  • 1 Tb Mirin or other asian cooking wine
  • 1 Tb soy sauce
  • 1 egg beaten
  • 1 tsp sesame oil
  • salt & pepper to taste

Other

  • 300 g packet shanghai dumpling wrappers circular shape
  • vegetable oil to grease a non-stick frypan pan must have a lid
  • 3/4 cup hot tap water or more

Instructions

  1. Mix all the filling ingredients together in a bowl. Drizzle a non-stick fry pan with oil.

  2. For simple winged dumplings: Place a teaspoon of filling into the centre a dumpling wrapper and dab the edges of the wrapper with water. Pinch two opposite edges of the wrapper together. This will leave an opening on both sides. Using a finger, carefully push up one of the open edges and pinch it into two 'wings'. Repeat on the other side.

  3. For large round dumplings: You'll need two wrappers. Place 1 tablespoon of filling into the centre a dumpling wrapper and wet the edges. place another wrapper on top and seal them together being careful to not trap any air inside. Wet the edges and pleat them upwards.

  4. Arrange dumplings directly into the cold pan.

  5. When a batch is ready to steam cook, gently pour in the water over the dumplings so they end up sitting in about 5mm of water.

  6. Cover and bring to a boil, then immediately reduce the heat to a simmer.

  7. Cook until almost all the water has evaporated, then remove the lid. Cook with the lid off until all the water is gone and the pan is dry, this allows the bottoms of the dumplings to crisp up.

  8. Serve dumplings with a dipping sauce of fresh sliced chillies and soy sauce.