Mom’s ‘Mostly Cabbage, a Little Bit of Pork’ Dumplings

Mom’s ‘Mostly Cabbage, a Little Bit of Pork’ Dumplings

Method
Makes 50 dumplings

Core and roughly chop cabbage, making sure it’s not too fine.

Add the salt, then macerate the cabbage with your hands making sure you are rubbing the salt into the chopped cabbage. Squeeze out the excess water, drain and set aside.

Dice the pork as finely as possible. Divide the diced pork into two equal parts. Using the paddle attachment on a stand mixer, whip half of the chopped pork until it is creamy and sticky. This gives the dumplings a gelatinous texture.

Mix the pork and cabbage with the remaining ingredients.

 

To Assemble

On a large tray, sprinkle some flour to prevent dumplings from sticking.  Have a small bowl of water ready to help glue dumpling skin together.

Place approximately 1 tablespoon of pork mix onto the skin. Dab a small amount of water on the edges, then fold in half.

Use your fingers to create the folds then press on the edges to seal the dumpling.

 

Dressing

Place a small bowl on an electric scale and add all the ingredients. Mix well.

Taste and adjust some of the ingredients if needed.

 

To Serve

Bring a large pot of water to a boil. Cook the dumplings in small batches, making sure to not overcrowd the pot. They will take about 4 minutes to cook although this may vary.


Mom’s Tip: If you don’t have a stand mixer you can use your hands to mix the pork. You can use whatever combination of dressing you prefer. Chef Jowett likes his with a mixture of light soy sauce, Chinkiang vinegar, chilli flakes and chilli oil, sesame oil, chopped coriander and/or chopped green shallots.  This is a matter of personal taste, so play around with the proportions you like!

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