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
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
Method Prep:1hr15min › Extra time:2hr freezing › Ready in:3hr15min
Spread cabbage and coriander over a clean tea towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
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.
Cover 2 baking trays with baking paper. Fill a small bowl with water.
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.
Freeze dumplings until firm, about 2 hours. Transfer to large resealable food bags.