Pork and Cabbage Dumplings

Who don't like dumplings? Dumplings are a very common and convenient food on the table of Taiwanese. The prepared raw dumplings can be stored in the freezer, when you need it, just take it out and boil it in boiling water for 15 minutes. Then, it is time to enjoy your delicious meal.

Taiwan dumplings

Winter in the season of cabbage in Taiwan, the cabbages grow slower in the winter and the result is super flavorful, crunchy, tender and sweet. Except that is a good option for those too-lazy-to-cook days, dumpling is also means reunion and good luck in Chinese culture. Therefore, people eat dumpling during Chinese new year.

Ingredient

Dumpling wrappers can be found at either Asian groceries or mainstream supermarkets.

• 0.5 pound ground pork

• 1~2 tablespoons minced scallions

• 1 tablespoon minced ginger

• 1 medium cabbage

• some salt (quantum sufficit)

• 45 ml chinese cooking wine

• 45 ml soy sauce (Mentsuyu めんつゆ)

• a bit oyster sauce

• some sesame oil (quantum sufficit)

• some white pepper (quantum sufficit)

Have some pork fat is a key to be delicious! It is better to buy pork boston for the moderate fattiness. Otherwise, add some pork oil into the lean meat.

Direction

1. Prepare the ground pork.

• Salt the ground pork and put it aside for 10 mins.

• Wash the cabbage and cut the stems.

• Tips: The vegetable stalk must be cut off, otherwise the filling will have stalks, which will break the dumpling skin.

2. Marinate the ground pork in cooking wine, soy sauce and oyster sauce. Let it stand for 30 mins.

3. Mince ginger, scallion and cabbage. Sprinkle salt on cabbage to pull water out, and put it aside for 10 mins.​​

• Put the watery cabbage into a clean laundry bag, wring out an squeeze out the water.

4. Add 25 ml water to the ground pork and stir it. Repeat again and let it stand for 10 mins.

5. Add minced ginger, minced scallion, dried cabbage, sesame oil, pepper to the marinated ground pork. Stir it to be a bit stickiness. The fillings is done.

Now, we are almost done, it is the last part and also the most important part, stuffing.

6. Place the fillings in the middle of skin, and dip some water around the edge. Fold and seal it.

* You can try a variety of different wrapping methods after you are familiar with it.

Take the amount you want to eat, boil it in boiling water for 15 minutes, wait for the dumplings to float and it's done!

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If you don't cook it all at once, remember to place the wrapped dumplings in the freezer over the night.