I N G R E D I E N TS
- 1/2 medium sweet heart cabbage, finely sliced
- 1 Dessertspoon kosher salt
- 1 pound ground pork, (I used 500g pack of minced pork)
- 1 bunch scallions, thinly sliced
- 3 tablespoons soy sauce
- 2-inch piece fresh ginger, finely chopped/grated
- 2 tablespoons sesame oil
- 2 large eggs, whisked
- 1 pack of round dumpling, wonton, or gyoza wrappers
Things you will need:
- Steamer basket
- Mixing bowls of various sizes
- Measuring cups and spoon
ME T H O D
- Toss the sliced cabbge in a bowl with the the kosher salt, and set aside for 5 to 10 minutes.
- After desired time, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl.
- With the cabbage, add the ground pork, sliced scallions, soy sauce, ginger, sesame oil, and eggs. Work the mixture together with your hands until fully combined.
- Clear a large space on the counter. Set a small bowl of water, the bowl of filling, and a parchment-lined baking sheet nearby. Open the package of dumpling wrappers and arrange a few on the work space in front of you.
- Place 1 teaspoon of mixture into the middle of each wrapper.
- Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed.
- Pleat/crimp the edges, this will ensure the dumplings are sealed. – You will become an expert by the end of it!
- Continue filling and pleating the rest of the wrappers using the remaining filling. – Set them aside on parchment paper, as this will prevent them from sticking!!**
- Put a steamer basket into a large nonstick skillet. Add just enough water to almost come up to the bottom of the basket. Line a baking sheet with foil or wax paper. Fill a small bowl with water.
- Put as many dumplings as will fit in an even layer in steamer basket. Cover and steam 10 to 12 minutes until dough is tender and center is cooked through (you’ll need to cut one open to check). Remove dumplings and repeat with remaining dumplings.