Delicate, flavourful, and full of savoury goodness, these pork and cabbage dumplings are a true comfort food classic. Whether steamed, boiled, or pan-fried, they’re perfect for sharing and sure to impress.
Makes 28
INGREDIENTS:
- 400g pork mince
- 70g wombok, tough stalks removed and finely chopped
- 1 garlic clove, crushed
- 2.5 cm fresh ginger, grated
- 1 egg yolk
- 2 carrots, peeled and thinly sliced
- 300g dumpling pastry
To serve
- Chilli Oil
- Soy sauce
INSTRUCTIONS:
- In a large bowl, combine the pork mince with the wombok, garlic, ginger and egg yolk.
- Prepare the steamers with thinly sliced carrots across the bottom to prevent the dumplings from sticking. Set aside.
- Lay out the dumpling wrappers on a breadboard or clean, dry bench and make sure you have a small dish with a little water handy.
- Add a teaspoon of filling to each wrapper. Wet your finger and moisten around the edge of the wrapper.
- Fold the wrapper by pinching the sides together then press in the edges to make a T shape, then fold one edge down, sealing with a little water. (For in depth dumpling wrapper guidance, check out the video here)
- Once the dumplings are all sealed, place them on top of the carrots in the steamer, leaving a little space between them so they don’t stick together.
- Using a wok or a saucepan, bring 1 inch of water to the boil. Place the bamboo steamer over the water, being mindful that the water doesn’t touch the bottom of the steamer, and make sure that it has water at the edge so the bamboo doesn’t scorch. Steam the dumplings for 10 minutes. Repeat until all the dumplings are cooked.
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Serve hot with chilli oil and soy sauce.
NOTE:
- You can also boil or pan-fry dumplings depending on your taste preference. Take a look at the links below for more guidance on both of these cooking methods.
