Pork Dumplings

1. 1

   Blanch the chinese cabbage leaves until soft.

2. 2

   Cool then chop finely.

3. 3

   Mix the cabbage with the pork, spring onions, ginger, salt, sugar, soy sauce, sherry (chinese wine can be used) and sesame oil (if using).

4. 4

   Plase about 1 tablespoon of filling into the centre of a wonton wrapper.

5. 5

   Moisten edges of wrapper with water, fold into triangle (or half moon if using round wrappers) shape and seal by pinching tightly.

6. 6

   Poach in boiling water for 2 minutes.

7. 7

   Turn the heat off under the water and allow to sit for 2 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.