Mille-Feuille-Style Pork Dumpling
A crisp wrapper and juicy filling, without the work of folding!
45 minutes
387kcal
1.0g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Mince the cabbage and place it into a bowl. Sprinkle on the salt, massage in, set aside for 10 minutes then squeeze out excess moisture. Grate the ginger with the peel on. In a separate bowl add in the ground meat, ginger and (A), then knead together until the mixture becomes sticky. Add in the cabbage, garlic chives, sesame oil and potato starch and mix well.
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Spread 1 tsp of oil into a 26 cm (10.2 in.) fry pan, lay down 9 dumpling wrappers and lightly dab water onto the portions that overlap, spreading these over the entire surface so they reach up a little onto the sides of the fry pan.
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Place 1/2 of the meat filling on top and evenly spread it out leaving about a 2 cm (0.8 in.) space from the edge of the dumpling wrappers. Lightly dab the edge of the dumpling wrappers with water.
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Repeat the steps from (2) and place 8 dumpling wrappers over the entire surface. Repeat (3) and evenly spread on the remaining meat filling, then lightly dab water onto the dumpling wrapper edges. Cover the entire surface with the remaining dumpling wrappers, then press down on the wrapper edges with your fingers to seal all around.
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Place (4) over medium heat, cooking for 1 minute until the edges of the dumpling wrappers start to curl. Next pour in 100 ml (3.4 fl. oz.) of hot water. Cover with a lid and steam-fry for about 5 minutes. Remove the lid to boil off moisture, then use a circular motion to add in 1 Tbsp of oil and cook for 1 to 2 minutes longer while shaking the fry pan back and forth.
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Once crispy, take care not to splash oil and turn over the dumpling using cooking chopsticks and a flipper. In the same manner, allow to cook for a about 3 minutes until the other side becomes golden as well. Remove to a plate with a side of mixed (B), and slice into easy-to-eat portions before serving.
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