Makes 50 dumplings
These dumplings are totally moreish, you won’t be able to stop eating them. They are a bit of a labour of love; as until you’ve had a lot of practice, the folding can take a little while. You can find some good tutorials for folding dumplings on YouTube. You can also use wonton wrappers cut into circles instead of dumpling wrappers.
These dumplings can be frozen unsteamed for use later. Layer them between layers of baking paper in a container and place in the freezer. Make sure that if cooking from frozen you extend the steaming time to about 8-10 minutes. They are also great for adding to chinese broths with bok choy to make a yummy dumpling soup.
Ingredients
- 2 tsp sesame oil
- 1 Tbsp rice bran oil
- ¼ cabbage, finely sliced
- 3 cm ginger, finely diced
- 1 tsp chilli flakes
- 2 Tbsp soy sauce
- 500g pork mince
- 2 Tbsp fish sauce
- 1 bunch coriander, chopped
- 4 spring onions, finely sliced
- 2 Tbsp kecap manis
- 50 dumpling wrappers
Method
- In a pan with a lid, heat oils and add finely sliced cabbage. Cover and steam for 4 minutes on a medium heat.
- Add ginger, chilli flakes and soy sauce and cook for another 2-3 minutes. Remove from heat and allow to cool.
- Once cabbage mixture has cooled, mix in a large bowl with pork mince, fish sauce, coriander, spring onions and kecap manis.
- Place 2 tsp of the pork and cabbage mixture in dumpling wrapper. Wet the edge with a little water and fold edges together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
- Steam batches of approximately 8-10 dumplings covered for 5 minutes in a steamer basket. Repeat with remaining dumplings and serve with chilli dipping sauce.
Chilli dipping sauce
- 2 tsp chinese chilli oil
- 2 tsp kecap manis
- 2 tsp rice wine vinegar
- 6 Tbsp sauce soy
Mix all ingredients together and serve with dumplings.
Don't miss Nikki and Jordan's recipes in every issue of Motorhomes Caravans & Destinations. Subscribe here.
