In an attempt to level up my home cooking and grant myself bragging rights, I decided to take on the challenge of the dumpling. Fortunately for me, the process of making dumplings is a lot easier than it sounds. These pork dumplings are a bit of a time investment, but they are juicy, flavourful, and very satisfying to make. On top of all that, you can make them in bulk, so they are great for meal prep. So, if you’re feeling up to it, go ahead and try this recipe because these dumplings will be sure to have you skipping home at the prospect of them!
Ingredients:
250g pork mince
½ a small cabbage (diced)
1 tbsp ginger (minced)
2 garlic cloves (minced)
1 ½ tbsp sesame oil
2 tbsp soy sauce (dark or light)
1 tsp rice wine vinegar
1 tsp sugar
1 tsp white or black pepper
30/40 dumpling wrappers
Method:
- Prepare the cabbage by cooking in a pan with a small amount of vegetable oil over a medium to high heat for 1-2 minutes. Then transfer the cabbage to a bowl to cool.
- For the filling, add the pork mince, soy sauce, sesame oil, ginger, garlic, rice wine vinegar, sugar, and pepper to a large bowl and mix. Once the cabbage has cooled, also add it to the mixture.
- To assemble the dumplings, place around a tablespoon of the filling in the centre of each wrapper. Wet the edges of the wrapper with water before you fold and pinch to seal.
- At this stage, you can freeze the dumplings if you plan to store them.
- To cook, heat a small amount of vegetable oil in a non-stick pan over medium heat. Add the dumplings and cook for 2-3 minutes.
- Once the bottom of the dumplings is crispy, add around 70ml of water and cover the pan to steam the dumplings for 5-6 minutes. Once steamed, uncover them and let the bottoms crisp up again.
- Serve with some soy sauce or a dipping sauce of your own creation and enjoy!
Image provided by Sofia Park for The Student.