2 packets of wonton or dumpling wrappers (you will often find these in the freezer at a local chinese supermarket)
Dumpling Filling
250g white cabbage
250g pork mince
Half bunch spring onions, finely chopped
1 clove garlic, finely chopped
2cm piece of ginger finely grated
2 tbs soy sauce
2 tsp sesame oil
Dipping Sauce
¼ cup soy sauce
2 tbs rice wine vinegar
1 tsp chopped spring onions
¼ tsp toasted sesame seeds
½ tsp ground black pepper
Method:
Finely chop the cabbage (you can also do this in a food processor), sprinkle lightly with salt and allow to rest for 10 mins before squeezing out the excess liquid.
In a large bowl combine, pork mince, cabbage, spring onions, garlic, ginger, soy sauce and sesame oil. Mix together until evenly coated.
Hold the dumpling wrapper flat in one hand and place about 2 tsp of filling in the centre. Wet the edges of the wrapper with some water and fold in half to form a half moon shape. Pinch the edges together in pleats, being sure to seal fully.
Repeat until all the filling is used
Pan-Fry Dumplings:
In a non-stick fry pan add 2 tbs vegetable oil and add the dumplings and cook for 2 mins until golden. Add 1 cup of water, cover and bring to a boil, reduce to a simmer until wrappers become translucent and filling is cooked through (around 8-10 mins), uncover and allow the rest of the water to evaporate and bottoms of the dumplings become crisp.
Dipping Sauce:
Combine all the ingredients in a small bowl, serve on the side.
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