Delicious Pork Dumplings

SAM_0437

  • 2 tsp vegetable oil
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 55g (3/4 cup) coarsely chopped green cabbage
  • 2 tbs water
  • 250g pork mince
  • 2 shallots, trimmed, thinly sliced
  • 1 tbs soy sauce
  • 2 tsp caster sugar
  • 1 tsp sesame oil
  • 24 gow gee wrappers
  • 1 1/2 tbs vegetable oil, extra
  • 160ml (2/3 cup) water, extra
  • Hakubaku Chilli Soy Noodle Sauce or soy sauce, to serve
  1. Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
  2. Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
  3. Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with chilli sauce or soy sauce.

Time: 50 minutes Serves 4