Pork and Cabbage Chinese Dumplings Recipe

Crispy on the outside, juicy on the inside.

Cooking time

20 minutes

Calories

497kcal

Sodium

0.8g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Quickly boil cabbage to soften, remove, dry well and finely chop.
Finely chop the spring onion and the ginger.
Mix together the pork, (1), (2) and (A) in a bowl. Divide into 20 pieces.
Place 1 piece on a dumpling skin, apply water to the outer edge with your finger. While making pleats, firmly seal the edges of the skin together. Apply slight pressure to flatten the bottom side.
Heat cooking oil in a fry pan. In 1 person servings at a time, add and arrange the dumplings. Turn the heat to high and brown the bottom of the dumplings. Then, add in 1/4 cup of how water, cover and steam. Once the skin becomes transparent, remove the cover and pour out remaining water. Garnish with (B).

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Ginger - mincing

Remove the skin of the ginger and thinly slice, gradually sliding and stacking the slices. Then mince the ginger into fine pieces, and slice again finely at right angles.