Ingredients
Dumplings
- 450 grams ground pork
- ½ cup water
- 1 cup thinly sliced cabbage
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 garlic clove minced
- ½ tablespoon minced ginger
- ¼ teaspoon ground pepper
- 2 tablespoon sesame oil
- 1 large egg
- 1-2 packages premade round dumpling wrappers (50-60 wrappers total)
Dipping Sauce
- 1 ½ tablespoon soy sauce
- 1 teaspoon rice vinegar
- ¼teaspoon sugar
- 1 garlic clove minced
- ½ teaspoon sesame oil
- ¼ teaspoon chili oil
Method
Dumplings
- Combine the ground pork with the water in a large bowl. Stir until the pork fully absorbs the water.
- Add the cabbage, soy sauce, oyster sauce, garlic, ginger, white pepper, sesame oil, and egg. Stir until well mixed.
- Open the packet of premade dumpling wrappers, place a small bowl filled with water next to it, and place the bowl of filling and a lined baking tray nearby.
- Take a dumpling wrapper and place approximately ¾ tablespoon of filling into the centre of the wrapper. Dip one of your fingers into the bowl of water and then run it along the outer edge of the wrapper to moisten the entire outer edge. (The water acts as a glue, so it is important that the entire outer edge of the circle is moistened.)
- Fold the wrapper closed into a half-moon shape, then stand the dumpling up and pinch around the edges to seal.
- Position all of the folded dumplings on a lined baking tray, spacing them in a single layer and being careful to not let any of the dumplings touch.
- Freeze dumplings for 1 hour or until frozen solid. Once frozen, transfer them to freezer bags to store for up to 3 months.
- Cook the dumplings from frozen by steaming, boiling or pan frying.
- To steam cook the dumplings – line your steamer with baking paper. Place dumplings into steamer, spacing them about 2 centimetres apart. Close steamer and steam dumplings on high heat for about 10 minutes or until dumpling skins are translucent and dumpling filling is cooked through.
- To boil the dumplings – bring a large pot of water to a boil, then gently drop in the dumplings. Lift any dumplings that might have sunk to the bottom as this will cause them to stick to the pot. Let dumplings cook for a few minutes. When dumplings float to the surface, they should be ready. You can also test one dumpling by cutting it open to make sure the filling is cooked through.
- To pan-fry the dumplings – add 2 tablespoons of cooking oil to a large pan and bring to medium-high heat. When oil is hot, add in the dumplings, so that the bottom of the dumplings touch the pan and the folds are facing up. Cook the dumplings for 1-2 minutes so that the bottom of the dumplings are lightly brown and most of the oil has been absorbed. Add approximately 1 centimetre of water to the pan, cover and let them cook. The water will steam and cook the surface of the dumplings. When the water is mostly evaporated, remove the lid. The dumplings should be cooked through. Continue cooking the dumplings until all of the liquid evaporates so that they finish crisping up.
- Serve cooked dumplings while hot with dumpling dipping sauce.
Dipping Sauce
- Add all ingredients into a small bowl and mix together. Taste and adjust as needed.
Makes 52 dumplings