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Dish of 13 Sep 2007
CHINESE PORK DUMPLINGS
4 servings
These morsels are so quick and easy to prepare and they freeze very well. Just pop the frozen dumplings into simmering water and let them simmer for about 10 minutes. Ready to tuck in?
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500 ml (2 cups) sliced cabbage
250 g minced pork
30 ml (2 tablespoons) soy sauce
15 ml (1 tablespoon) dry sherry
10 ml (2 teaspoons) corn flour
7,5 ml (1 ½ teaspoon) fresh ginger, finely chopped
1 spring onion, finely chopped
36 wonton wrappers (note: available at Asian supermarkets)
1 large egg white, beaten
Soy Dipping Sauce:
60 ml (4 tablespoons) soy sauce
60 ml (4 tablespoons) seasoned rice vinegar or white wine vinegar
30 ml (2 tablespoons) fresh ginger, finely shredded
1. Prepare the filling. Boil the cabbage for 1 minute in salted boiling water. Drain, refresh under cold running water, and squeeze as dry as possible. Finely chop the cabbage and squeeze any liquid from the chopped cabbage. Stir in the pork, soy sauce, sherry, corn flour, ginger and spring onion.
2. Arrange half of the wonton wrappers on a sheet of waxed paper. Brush the wonton wrappers with the beaten egg white. Spoon 1 rounded teaspoon of the pork filling in the center of each wonton wrapper. Bring the opposite corners up over the filling; pinch and pleat the edges together to seal. Repeat with the remaining wonton wrappers, egg white and filling.
3. Heat 2 inches of water in a large skillet to boiling point. Place a batch of dumplings into the boiling water, pleated edges up, in a single layer. Stir gently to prevent sticking.
4. Heat dumplings to boiling point over high heat. Reduce the heat and simmer the dumpling for 5 minutes or until cooked through.
5. Meanwhile, prepare the Soy Dipping Sauce. Mix all the ingredients together and pour into a small dipping bowl.
6. Transfer the dumplings to a serving plate and serve at once with the Soy Dipping Sauce.
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