Chinese dumplings dim sum

Method
Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

1. Place the finely chopped cabbage into a bowl and mix with sprinkle of salt, use both hands to squeeze the juice out, put the dry cabbage into a big bowl, ready for mixing with the other ingredients.
2. In the same big bowl, add in the chopped leek, minced pork, sesame oil, soya sauce, oil, salt and pepper and mix well together.
3. Spoon about 1 tablespoon of the pork mixture into each dumpling wrap then press the edges firmly to ensure a tight seal.
4. Bring water to the boil in the base of a two tier steamer over a high heat. Brush the steaming level with oil then carefully place the prepared dumplings on top, seam facing upwards, and cover. Steam on high for 15 to 20 minutes, or until the pork is no longer pink.

Tip

To make sure the dumpling fillings have enough flavour and seasoning, simply just wrap one and test on the boiling water for 10 minutes. Taste before wrapping the rest of dumplings...

Leftover dumplings

With left over dumplings I always love to eat them with a bowl of clean and tasty soup: Soup ingredients :6 pieces of dried scallops, medium chopped leeks (for extra taste into soup), chicken stock, water. Others : Pak choi,finely chopped spring onions Bring all ingredients to the boil, add the pak choi at last minute, taste and ladle into the ready bowl with dumplings add a sprinkle of spring onions. Enjoy!

To serve:

I adore these dumplings with the dip of chilli garlic soya sauce. Finely chop two cloves of garlic and three birds eye chillies and place into a dipping bowl and put aside. Heat up a pan with some oil, about 2 minutes and pour the hot oil into the chilli and garlic, mix well with 5 tablespoons of soya sauce, add salt to taste.