Cabbage & Pork Dumplings

Method

  1. Clean and trim the cabbage. Remove the outermost leaves first, then collect 20 cabbage leaves to use. Discard any torn leaves.
  2. Bring a large pot of water to the boil and add a pinch of salt. Cook the leaves in batches of 3 for 2 minutes each or until the stem is just soft. Drain on paper towel and put aside to cool.
  3. Chop coriander and shallots. Grate the ginger and garlic. Toast the sesame seeds lightly in a pan and allow to cool. Place the remaining ingredients, together with the mince, in a large bowl and mix well.
  4. To wrap the dumplings, place approximately 1 tbsp of the pork mixture in the lower part of the stem. Take the stem and fold over the pork mixture. Begin to roll, slowly tucking in the sides tightly.
  5. Repeat the process for the remaining leaves. Place dumplings in the bamboo steaming baskets for 10 minutes or until the meat is cooked through.
  6. Serve with soy sauce and chopped red chilli on the side.   

Tip: If in season and available, try substituting white cabbage with a whole wombok.

RECIPE: Courtesy of Virginia, ALDI Test Kitchen