|
Method :
To make the
filling, put the cabbage and salt in a bowl and toss lightly to combine.
Leave for 30 minutes. Squeeze all the water from the cabbage and put the
cabbage in a bowl. Add the pork, chives, soy sauce, rice wine, sesame oil,
ginger and cornflour. Stir until combined and drain off any excess liquid.
Place a heaped teaspoon of the filling in the center of each wrapper.
Spread a little water along the edge of the wrapper and fold the wrapper
over to make a half moon shape. Use your thumb and index finger to form
small pleats along the sealed edge. With the other hand, press the two
opposite edges together to seal. Place the dumplings on a baking tray that
has been lightly dusted with cornflour. Do not allow the dumplings to sit
for too long or they will go soggy.
Bring a large saucepan of water to the boil. Add half the dumplings,
stirring immediately to prevent them from sticking together, and return to
the boil. For the traditional method of cooking dumplings, add 250ml (1
cup) cold water and continue cooking over high heat until the water boils.
Add 750ml (3 cups) cold water and cook until the water boils again.
Alternatively, cook the dumplings in the boiling water for 8 – 9 minutes.
Remove the saucepan from the heat and drain the dumplings. Repeat with the
remaining dumplings.
The dumplings can also be fried. Heat 1 tbsp oil in a frying pan, add a
single layer of dumplings and cook for 2 minutes, shaking the pan to make
sure they don’t stick. Add 75ml water (1/3 cup), cover and steam for 2
minutes, then uncover and cook until the water has evaporated. Repeat with
the remaining dumplings. Serve with red rice vinegar or a dipping sauce.
Makes 2
#Ads - Get the above cooking ingredients here at discounted price
|
