Pork Cabbage Plus Dumplings. Make Ahead and Freeze
1/4 cup dried shiitake mushrooms
250g pork mince
1 cup finely chopped Chinese cabbage (wombok)
2 green shallots, finely chopped
1/2 cup salt-reduced soy sauce
1/4 tsp white pepper
275g pkt gow gee wrappers vegetable oil, for deep frying
2 tsp sesame oil
3cm-piece of ginger, peeled, finely grated
1 tsp toasted sesame seeds
Preparation 30 minutes. Cook 25 minutes. Makes 30
1. Place shiitake mushrooms in a bowl and cover with boiling water. Stand for 20 minutes or until softened. Drain. Finely chop and place in a clean bowl. Add mince, cabbage, shallots, l tbs of the soy sauce and pepper. Stir until well combined.
2. Line a large baking tray with plastic wrap. Place 4 gow gee wrappers onto a flat surface. Brush the edge of one side with water. Place a heaped teaspoon of mince mixture in the center of each wrapper. Fold wrapper over filling and press edges together to seal. Place on prepared tray. Cover with a damp tea towel. Repeat with remaining wrappers and filling.
3. Half-fill a deep saucepan with oil and place over medium-high heat. When hot (to check, stand a chopstick up in the oil – if bubbles form around the chopstick, the oil is hot enough). Add 4-5 dumplings and cook for 3 minutes or until crisp. Transfer to a wire rack to drain. Repeat with remaining dumplings.
4. Combine remaining soy sauce, sesame oil, and ginger in a small bowl. Sprinkle with sesame seeds. Serve dumplings with dipping sauce.
(recipe serves 4) Per serve: 23g protein, 37g fat (5g saturated fat), 46g carb, 3g dietary fiber, 2555 kJ (610 cals).
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