Pork and Cabbage Dumplings
These dumplings are a staple in Chinese cuisine. Here’s how to whip them up in the comfort of your own home!
Let's start cooking!
Step 1 - Chop vegetables and mix filling
- Finely chop the spring onions, cabbage and carrots, then mince ginger.
- Sprinkle ½ Tbsp salt over the chopped cabbages and carrots. Mix thoroughly and leave for about 20 minutes.
- Some of the vegetable juice will be released during this resting time. Leave the vegetables on a strainer to drip dry.
- In a bowl, mix the minced ginger and chopped spring onion (keeping 1 tsp for garnish) with the pork mince.
- Add the vegetables into the bowl of ginger; spring onion and pork mince and mix thoroughly.
- Then, add ¼ tsp salt, ¼ cube grated vegetable stock, ¼ tsp sugar, ¼ tsp white pepper, ½ tsp toasted sesame oil and mix well.
Step 2 - Wrap dumplings
- Place a dumpling skin between your palmand fingers, put 2 generous tsp of the filling in the middle of the skin, brush water around the edges and fold one half over the other. Press to seal the edge together. To make the dumpling more decorative, fold the ends.
Step 3 - Boil broth and dumplings
- Heat a pot and add 1 L chicken stock, add 200 ml water, chopped cabbage, woodear mushrooms, 25 g coriander leaves, 2 Tbsp rice vinegar, 2 Tbsp soy sauce, 1 tsp dark soy sauce, ¼ tsp ground white pepper, sliced red chili (keeping 1 tsp aside for garnish) and bring to a boil.
- Gently drop the dumplings into the boiling soup.
- Continue to cook the dumplings, stirring occasionally to prevent sticking.
- The dumplings are cooked when they all float on the surface (about 2-3 minutes).
- Remove the dumplings from the pan using a slotted spoon or sieve and transfer the dumplings to soup serving bowls.
The boiled dumplings are actually ready to eat and are known as “water-cooked dumplings” or shui jiao-ready to be served up with your favorite dipping sauce.
Plate and Serve!
To serve the dumplings in a hot and sour soup broth, ladle over the hot and sour broth and cover the dumplings. Garnish with red chilies, spring onions and coriander and serve hot.