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Ingredients
Filling
- 500 g pork mince
- 4 cups wombok (napa cabbage, chinese cabbage) (Napa Cabbage, or Chinese Cabbage) shredded
- 2 green onions (eschallots, shallots) sliced
- 3 cloves garlic crushed
- 1 tsp fresh 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 (pepper) sliced
- 4 button mushrooms sliced
- 100 g snowpeas (mange-touts) sliced
Ingredients
Filling
Dough
To Serve
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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 2 tsp filling in the centre.
- Pinch together opposite sides of the circle to form a parcel.
- Place in steamer on a piece of baking paper.
- 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 and garnish with green onions.