Pork and cabbage dumplings

1. 1

   To make the filling, in a bowl, rehydrate the dried mushrooms in a bowl of hot water for at least 15 minutes, then squeeze out the water from mushrooms before finely chopping the mushrooms. Reserve the mushroom water for later.

2. 2

   Place the chopped cabbage in a bowl, sprinkle over the salt and leave for 15 minutes.

3. 3

   Squeeze using your hands and drain any excess water from cabbage.

4. 4

   Add the reserved mushrooms, pork, spring onions, soy sauce, oyster sauce, chopped coriander, ginger, garlic and sesame oil to a bowl with 2 tablespoons of the reserved mushroom water. Mix until sticky and the pork absorbs all the sauce.

5. 5

   Add a spoonful of filling to each wrapper and rub a little water on the edges with your finger. Fold over, and pinch in the middle, then fold 3 small pleats from the middle to one edge, sealing as you go. Then start at the middle again and make 3 small pleats all the way to the end, sealing as you go.

6. 6

   To make the dipping sauce, combine all the ingredients in a small bowl. Serve the dumplings with the dumpling dipping sauce.

7. 7

   Heat the vegetable oil in a lidded pan. On medium high heat, add the dumplings and fry for 2-3 minutes, or until the bottom starts to turn golden-brown.

8. 8

   Add 2 tablespoons water, cover the pan with a lid and cook for 6-8 minutes. Remove the lid and cook for an additional 2-3 minutes until the water evaporates and the dumplings turn crisp.

1 serving ≈ 60 g

Nutrition values are estimates. - means data is unavailable.