Pork Dumplings

Ingredients

• •200g Pork mince (ideally 80% lean/20% fat)
• •1 cup (about a quarter of a small cabbage) Cabbage
• •1 small piece (about half the size of your thumb) Ginger
• 🧄2-3 cloves Garlic
• 🧅1-2 stems Green onion
• •2-5 tbsp Water
• •1 tbsp Soy sauce
• 🫒1 tsp Sesame oil
• •1/2 tsp Sugar
• 🧂1/2 tsp White pepper
• •1/2 tsp MSG
• •15-20 Dumpling wrappers

Instructions

1. 1Finely mince your cabbage before mincing your spring onion, as well as your garlic and ginger (you can also grate these on a ginger grater or a Microplane).
2. 2Heat a frying pan on medium-low and add your cabbage, ginger, and garlic. Stir fry for a couple of minutes before setting these off to the side to cool.
3. 3While those are cooling, add the water to your minced pork and stir it in. The amount may vary depending on your mince, I used about 5 tbsp because my pork was on the leaner side. You’re looking for the pork to become a thick paste.
4. 4Once your veggies have cooled, add these to the pork along with your spring onion, soy sauce, sesame oil, sugar, white pepper, and MSG. Remember to cook a little of the mixture and taste for seasoning before forming your dumplings.
5. 5Take your dumpling wrappers and add about 1 tbsp of mixture to the centre of each. Wet the edges and bring the edges together, pressing together about an inch at the top before pleating down the sides (if you struggle with the pleating, you can just press them together, just double check they’re sealed!). I used Korean mandu wrappers which are bigger than Chinese/Japanese dumplings. If you use mandu wrappers like me, this will make about 10 dumplings.
6. 6To cook, simply heat up some oil in a frying pan and add the dumplings, pleats facing up. Once the bottoms have browned, add about 1cm of water to the pan and cover to steam. Serve with a soy vinegar dipping sauce and enjoy ✨