Pork and vegetable

Name: Pork and vegetable
Yield: Fills 20 wrappers
Cuisine: China
Ingredients: a pinch each of sea salt and freshly ground black pepper; a dash of rice wine, sake or dry sherry; 1 teaspoon caster sugar; 1 teaspoon light soy sauce; cabbage leaves, for steaming; 2 garlic cloves, peeled and very finely minced; 2 spring onions, trimmed and minced; 300 g/11 oz blanched Chinese cabbage leaves, cooled, very finely chopped and any excess moisture squeezed out; 1 thin slice peeled fresh root ginger, very finely minced; 4 tablespoons water; 1 tablespoon sesame oil; 300 g/11 oz finely minced fillet of pork

Preparation info

Fills
20
wrappers

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

300 g/11 oz finely minced fillet of pork
300 g/11

Asia
China
Snack

Method

Mix all the ingredients except the whole cabbage leaves in a bowl and put in the fridge for at least 1 hour.
Place a heaped teaspoon of the filling in the centre of each dumpling wrapper, then fold the wrapper over into a half moon shape, paint the edges with egg white and press firmly to seal.
Line a bamboo steamer with cabbage leaves, lay the dumpli