chinese pork dumplings
These irresistible pork dumplings with a zesty dipping sauce are a surefire dinner winner. makes 30 | prep 30 mins (+ 10 mins standing time) | cooking 30 mins 14⁄ (about 300g) green cabbage 1 tsp salt 300g pork mince 14⁄ cup chopped fresh chives 2 tsp finely grated ginger 1 garlic clove, crushed 2 tbs soy sauce 1 tbs Shaoxing wine 2 tsp sesame oil Ground white pepper, to season 275g pkt gow gee wrappers 11 ⁄ 2 tbs peanut oil Thinly sliced fresh red chilli and fresh chives, to serve
60ml ( 14⁄ cup) light soy sauce 2 tbs Chinese black vinegar or rice wine vinegar 2 tsp sesame oil 1 small fresh birdseye chilli, thinly sliced
1 Remove thick core from cabbage. Discard. Place the leaves in a food processor and process until finely chopped. Transfer to a bowl. Sprinkle with salt. Stir to combine. Set aside for 10 minutes to soften. 2 Rinse cabbage under cold running water. Drain. Squeeze out excess water. Combine cabbage, mince, chives, ginger, garlic, soy sauce, Shaoxing wine and sesame oil in a large bowl. Season with pepper. 3 Place a gow gee wrapper on a clean work surface. Place 3 level teaspoons of mixture in the centre of the wrapper. Brush edge with water. Fold over to enclose filling. Pinch pleats along the edge to seal. Repeat with the remaining wrappers and filling. 4 For the dipping sauce, combine all the ingredients in a bowl. 5 Heat 2 tsp oil in a large frying pan over medium heat. Cook a third of the dumplings for 2 minutes or until bases are golden brown. Add enough water to pan to come 1cm up the side. Cover and cook for 7-8 minutes or until cooked through. Transfer to a serving plate. Repeat in 2 batches with remaining oil and dumplings and more water. Sprinkle dumplings with chilli. Serve with dipping sauce.