Ingredients
For the Dumplings
- 300 grams minced pork Finely chopped for smoother texture
- 2-3 layers Napa cabbage Layer at the bottom of the bowl
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 teaspoon light soy sauce
- 2 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- few drops sesame oil
- 5-6 tablespoon water
- to serve Chili oil or any fragrant oil
- 1 tablespoon coriander/spring onion For garnish
- 20 grams ginger, julienned
Method
Preparation
- In a bowl, combine the minced pork, salt, sugar, light soy sauce, Shaoxing wine, cornstarch, sesame oil, water, and ginger. Mix well to ensure all ingredients are evenly incorporated.
Assembling
- Take a heatproof bowl that fits into your steamer. Layer the Napa cabbage leaves at the bottom of the bowl.
- Spoon the seasoned pork mixture on top of the cabbage.
Cooking
- Place the bowl in a steamer and steam over boiling water for about 20-25 minutes, or until the pork is cooked through and fully tender.
Serving
- Carefully remove the bowl from the steamer. Drizzle with chili oil or your preferred fragrant oil, and garnish with coriander or spring onion before serving.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 350mgFiber: 1gSugar: 1g
Notes
You can freeze the assembled dumplings before steaming. Just place them on a baking sheet to freeze individually before transferring to a freezer bag. Steam them straight from the freezer, adding a few extra minutes.
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