Pork Dumplings
Prep Time45 mins
Cook Time8 mins
Total Time53 mins
Servings: 4 people
Ingredients
Filling
- 500 g Pork mince
- 4 cups Wombok shredded, (Chinese/Napa cabbage)
- 2 green onions sliced
- 3 cloves garlic crushed
- 1 tsp Ginger grated
- 1 tsp sesame oil
- 1/2 tsp Fish sauce
- 1 tbsp coconut aminos
Dough
- 375 ml Boiling water
- 1 cup Glutinous rice flour
- 3/4 cup Rice flour
- 3/4 cup Tapioca flour
- 40 ml olive oil
To Serve
- 1 Carrot sliced
- 1 red capsicum sliced
- 4 Mushrooms sliced
- 100 g Snow peas sliced
Instructions
Filling:
- Combine all ingredients and set aside.
Dough:
- Mix together all ingredients for about 5 minutes until dough is smooth and elastic.
- Roll dough into a long sausage, of about 7cm diameter.
- Cut into slices about 1cm thick.
- Wrap in plastic wrap to prevent it drying out while you assemble the dumplings.
Assemble Dumplings:
- Take one slice of dough and roll it out to a circle about 10-15cm diameter, using the extra rice flour to prevent it sticking to your bench and rolling pin.
- Place 2sp filling in the centre.
- Pinch together opposite sides of the circle to form a parcel.
- Place in steamer.
- When steamer is full, steam dumplings for about 7-9 minutes (until cooked through), depending on their size.
To Serve:
- Place sliced vegetables in bowls.
- Top with dumplings.
- Ladle hot stock / broth over the top.
