Ingredient (makes +/- 50 pieces)
- Minced Pork - 500 grams
- Cabbage - 500 grams (Nappa cabbage/Dutch transl. Chinese Kool, Bok Choy)
- Spring Onion - 150 grams
- Sesame oil - 6 tbsp
- Sugar - 2 tbsp
- Pepper - 1/4 tbsp
- Salt - 3/4 tbsp (for the minced pork)
- Salt - 1 tbsp (for cabbage)
- Ready made dumpling skin - 2 packs of 25 pcs
Chop the spring onions. Use the foodprocessor to shred the cabbage. Mix cabbage with 1 tablespoon salt and let it sit for 10 minutes. Squeeze the excess water out.
Mix the ground pork with the sesame oil, sugar and 3/4 tbsp salt. Mix the pork with the cabbage and spring onions.
Heat 2 tablespoon of oil in the pan. Fry the dumplings till golden brown (about 2 minutes). Add 100ml water to the pan, move the dumplings around to prevent sticking, and cover the pan. Cook for 5 minutes or until the water has almost evaporated. Serve with vinegar, soy sauce or chilli sauce.
Tip 1: You can also boil the dumplings as an healthier option than frying. Preparing it this way the dumplings are better known as Sui Gaw 水餃. Bring water to boil, turn the heat low and cook dumplings for 6 min. Remember to stir when to prevent the dumplings sticking together.
Tip 2: You can deep freeze the extra dumplings. Put them in a plastic container, do not let the dumplings touch other, cover with sheet of plastic foil and put a couple of dumplings in again, repeat till the container is full. Cover with the lid and put in freezer. When you want to prepare the deep frozen dumplings: Frying method - add 200ml water instead of 100ml / Boiling method - cook for 10 min instead of 6 min.