How satisfying is it when you spend a good chunk of time making your food and it turns out delicious? Even more satisfying is the taste of the savoury sauce covered dumpling when you eat the first one, then another, then another!
Recently (and I mean many times a month), my boyfriend and I had cravings for Asian dumplings so we finally got it together and made a version of our own. I can’t tell you HOW GLAD I WAS that this finally happened. I mean, alternatively I suppose we could go to a Chinese restaurant and order dim sum…but it’s cheaper this way and also it was more fulfilling that we made them. There are some highlights on my Instagram story in Good Foods (for at least the Spring of 2019).
Do those not look SO DELICIOUS??
Here’s the recipe of both the dumplings and the sauce so you can share in our joyful eating! ?✨
For How To Fold Dumplings, click here! We watched this before starting since we weren’t taught in person. It’s easy!
Other Asian Inspired Recipes: Taro Chips Pork Belly Ramen Crispy Pork Belly Coconut Rice Pineapple Chicken with Coconut Rice
Pork and Cabbage Dumplings
A dish that satisfies your taste buds AND your tummy! These dumplings include some meat, veg, spices + add the wrapper and you’ve got yourself a delicious meal. Add the sauce or make your own to further enhance the flavours.
Ingredients
- 100 dumpling wrappers use round/thin gyoza wrappers or make your own!
- 1 3/4 lbs ground pork just under 900g
- 1 tbsp minced ginger root
- 4 cloves minced garlic
- 4 tbsp soy sauce
- 3 tbsp sesame oil
- 1 egg, beaten
- 5 cups shredded cabbage green
- salt & pepper to taste
Optional Filling Ingredients
- 1 tsp chilli garlic sauce
- 1 pinch cayenne pepper
Sauce
- 4 tbsp soy sauce or to taste
- 1 tsp chilli garlic sauce or to taste
- 1 tsp minced ginger
- 1 tsp sesame oil
- 2-3 tsp rice wine vinegar
Instructions
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In a large bowl, combine the pork, ginger, garlic, soy sauce, chilli garlic sauce, sesame oil, egg, spices, and cabbage. Mix well.
Place 1 heaping teaspoon of pork filling onto each gyoza wrapper. Moisten inner edges with water and fold wrapper in half so it looks like a mini taco [half moon shape]. Pinch edges slightly to seal in filling. For a more interesting look, you can fold bits of the edge so it overlaps to seal the filling in. Set dumplings aside on a lightly floured surface until ready to cook.
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To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 minutes (make sure there is enough water in the pot below at all times or the pot will burn!). To ensure the dumplings don’t stick to the bamboo, have a layer of parchment paper between them. At the same time, heat up a cast iron skillet to medium high heat. Carefully transfer the dumplings to the cast iron pan and fry until light golden brown.
Stir all the sauce ingredients in a bowl to have with the dumplings.
Serve immediately.
Recipe Notes
Suggested serving is 15 dumplings per adult on the day you make these! However, if you do have leftovers you can leave them in the fridge for a day.
To freeze, line a baking tray with parchment paper and lay the dumplings on the tray ensuring they don’t touch. Freeze for 1 hour and then transfer them to a container or freezer bag to store in the freezer longer.
