There's nothing better than a pork-stuffed, crispy dumpling! Craving more? Make @annafgass' New Year Dumplings and watch her make them here! Make a double batch and freeze the leftovers so you're stocked!
- 1/ 2 Chinese cabbage, chopped
- 1 3/ 4 cups minced pork
- 1 scallion, chopped
- 1 teaspoon minced ginger
- 1 teaspoon five spice powder
- 1/ 4 cup soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon oyster sauce
- Dumpling wrappers
Add salt to the chopped Chinese cabbage and leave it for 30 minutes.
In the meantime, mix the minced pork with the scallion, ginger, five spice powder, soy sauce, cooking wine and oyster sauce.
Squeeze the juice from the cabbage. Leave the juice in one bowl and transfer the cabbage to a separate bowl.
Add a little cabbage juice to the pork mixture and stir until the pork absorbs all the juice. Continue adding, until you've added about 1 cup liquid to the pork. Mix the cabbage with pork and stir to evenly distribute.
Divide the pork mixture between the dumpling wrappers. Cook in the steamer for 15 minutes, then remove from the heat and wait 5 minutes before serving.