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30 minutes
4 peopleAbout this dish
Pork and cabbage dumplings seasoned with ginger, spring onion, soy sauce and sesame oil, close to the classic jiaozi filling of northern China. Jiaozi are traditionally eaten at Lunar New Year, and their crescent shape is said to recall old gold ingots, so they carry a wish for wealth in the year ahead. Boiled, steamed or fried, the same filling gives different textures.
Ingredients
Preparation
Finely chop the cabbage and spring onions, and grate the ginger.
Mix the pork mince with the cabbage, spring onions, ginger, soy sauce, sesame oil, salt, and pepper.
Place a small spoonful of filling in the centre of each dumpling wrapper.
Wet the edges with water, fold in half, and pinch to seal, pleating if you like.
Steam the dumplings for 8-10 minutes, or pan-fry with a splash of water and a lid until the base is golden and the filling is cooked through.
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