Recipe by Terese
Top Review by Cilantro in Canada
These are excellent. I was out of ginger so I left it out but I think it would only enhance the flavour further. I did add some minced garlic though, and I steamed them in chicken broth. These are quite easy to make but are a bit time consuming to assemble. I made about 90 of these and my husband, son and I finished them of in one day. Thanks for the recipe.
- 8 cm gingerroot, peeled
- 250 g Chinese cabbage, finely shredded
- 350 g ground pork
- 2 green onions, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
- cornflour, for dusting
- 2 (275 g) packages wonton wrappers (gow gee round)
- 1⁄3 cup peanut oil
- chinese red rice vinegar (for dipping sauce)
Directions See How It's Made
- Finely grate 1 piece of ginger, then finely shred second piece.
- Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1 1/2 tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
- Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 2 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place in a single layer on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance and stored covered in the fridge.
- Preheat oven to 150°C Heat 1 tbs peanut oil in a non-stick frying pan over medium-high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add 1/2 cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated and dumplings are crisp underneath. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings.
- Serve with bowls of red vinegar combined with the shredded ginger, for dipping.