Ingredients
- 2 cups of water, divided
- 1/4 cup green onion
- 8 ounce cabbage
- 1 tsp corn starch
- 1 tsp white wine
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 lb / 450 g ground pork
- 3 tsp salt
- 1 cup boiled water
- 2 cups flour
- 4 tsp vegetable oil
- 1/4 cup soy sauce
Ingredients
- 2 cups of water, divided
- 1/4 cup green onion
- 8 ounce cabbage
- 1 tsp corn starch
- 1 tsp white wine
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 lb / 450 g ground pork
- 3 tsp salt
- 1 cup boiled water
- 2 cups flour
- 4 tsp vegetable oil
- 1/4 cup soy sauce
Recipe
01.
- Cut the cabbage into thin strips and mix with 2 teaspoons salt. set aside for 5 minutes
02.
- Squeeze out the excess moisture
03.
- In a large bowl, mix the cabbage, pork, green onions, wine, corn starch, 1 teaspoon of salt, sesame oil, and white pepper
04.
- In a bowl mix the flour and 1 cup of boiling water until a soft dough forms
05.
- Knead the dough on a lightly floured surface about 5 minutes or until smooth
06.
- Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices
07.
- Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon of the pork mixture in the center of the circle
08.
- Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together
- Repeat with the remaining slices of dough and filling
9.
Heat a wok or non-stick skillet until very hot. Add 1 tablespoon of vegetable oil, tilting the wok to coat the sides
- Place dumplings in a single layer in the wok and fry 2 minutes or until the bottoms are golden brown
10.
Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed
- Repeat with the remaining dumplings, using 1 tablespoon vegetable oil and 1/2 cup of water for each batch
10.
To make the dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon of sesame oil
Serve with dipping sauce (and chilli if you like a bit of punchiness) and devour your creation!
