Pork and cabbage dumplings

    3 hours 15 min

    Fill your freezer with these homemade Chinese-style dumplings stuffed with pork, cabbage and coriander so you have them on hand when you need them!

    1 person made this

    Serves: 20 

    • 2 heads cabbage or 2 leeks, finely chopped
    • 1 bunch fresh coriander, chopped
    • 900g minced pork
    • 2 egg whites
    • 3 jalapeno chilli peppers, minced
    • 1 (5cm) piece ginger, peeled and minced
    • 1 tablespoon sesame oil
    • salt and ground black pepper to taste
    • 3 (16 ounce) packages ready-made dim sum wrappers (available from Asian supermarkets), or more as needed

    Prep:1hr15min  ›  Extra time:2hr freezing  ›  Ready in:3hr15min 

    1. Spread cabbage and coriander over a clean tea towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
    2. Transfer cabbage and coriander to a bowl. Add pork, egg whites, chilli peppers, ginger and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
    3. Cover 2 baking trays with baking paper. Fill a small bowl with water.
    4. Hold a dim sum wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the centre. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking tray. Repeat with remaining wrappers and pork mixture.
    5. Freeze dumplings until firm, about 2 hours. Transfer to large resealable food bags.

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