Immy’s Dumplings

INGREDIENTS

• 1/2 medium head Napa cabbage
• 1 tablespoon salt (kosher preferred)
• 450kg pork mince
•  Spring onions, thinly sliced (about 1 cup)
• Coriander, minced (about 3/4 cup)
• 3 tablespoons soy sauce
• 3 tbsp fresh ginger, grated or finely minced
• 2 tablespoons sesame oil
• 2 large eggs, whisked
• 1 packet of round dumpling, wonton, or gyoza wrappers

METHOD

1.  Cut napa (Chinese) cabbage into half and then across the width into thin strips to the white part. Put in large bowl with a decent amount of salt, about 1tbsp. You’re meant to use kosher but I just use Himalayan. Cover bowl and put aside.
2.  Wait about 10 mins until all the water has come out of the cabbage and squeeze out remainder. (I put squeezed cabbage into new bowl)
3.  Combine filling into cabbage bowl (pork mince, spring onions, cilantro/coriander, soy sauce, sesame oil, ginger and eggs) with hands.
4.  Lay out dumpling/wonton wrappers. Place a small teaspoon in middle. Dip fingers in water and run it around the edge of wrapper. Fold dumpling in half and pinch sides (the water on edge helps to seal it) or make a pleat.
5.  Repeat for each dumpling…
6.  Cook how you wish, steamed, boiled, fried. I’m sure you know how to cook them.
7.  You can freeze leftovers.