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Pork and cabbage dumplings
![Pork and cabbage dumplings](https://cooking365.co.za/wp-content/uploads/2024/02/Pork-Cabbage-Dumplings-1.jpg)
These delicious Chinese pork and cabbage dumplings are often eaten at Lunar New Year. Cooking them this way makes them nice and crisp on the bottom.
Ingredients
For the dumplings
- 8 whole dried shiitake mushrooms, rinsed
- 3 large leaves Chinese cabbage, finely chopped
- 1 tsp salt
- 250g/9oz minced pork
- 3 spring onions, finely chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- handful fresh coriander, finely chopped
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp sesame oil
- 25–30 round dumpling wrappers, defrosted if frozen see Recipe Tip
- 2 tbsp vegetable oil, for frying
For the dipping sauce
- 2 tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 2 tbsp water
- ½ tbsp sesame oil
- ½ tbsp crispy chilli oil
- 1 garlic clove, finely chopped
- 1 tsp sugar
- chopped fresh coriander, to taste
- chopped spring onion, to taste
Method
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To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later.
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Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes.
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Squeeze using your hands and drain any excess water from cabbage.
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Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce.
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Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go.
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To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce.
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Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown.
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Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp.
![Pork and cabbage dumplings](https://i0.wp.com/cooking365.co.za/wp-content/uploads/2024/02/Pork-Cabbage-Dumplings-1.jpg?resize=740%2C984&ssl=1)
Pork and cabbage dumplings