cheat’s pork and chinese cabbage dim sum
- ¼ cup (60ml) vegetable oil
- 4 cups (320g) finely shredded wombok (Chinese cabbage)
- 3 cloves garlic, crushed
- 1 teaspoon grated ginger
- 500g pork mince
- 150g can water chestnuts, drained and finely chopped
- 2 green onions (scallions), thinly sliced
- 2 eggs
- 2 tablespoons oyster sauce
- sea salt and cracked black pepper
- 16 square Shanghai wonton wrappers
- black sesame seeds
- micro (baby) purple shiso leaves, to serve
- 1 tablespoon chopped chives, to serve
- chilli oil, to serve (optional)
- Heat 1 tablespoon of the oil in a large heavy-based frying pan over medium heat. Add the cabbage, garlic and ginger and cook for 6 minutes or until soft. Place in a large bowl with the mince, chestnut, onion, egg, oyster sauce, salt and pepper and mix well to combine. Roll into 16 large balls.
- Place a wonton wrapper on a clean surface and place 1 meatball in the centre. Brush the edge with water and pinch the sides together to secure. Repeat with the remaining wrappers and meatballs. Sprinkle with the sesame seeds.
- Place half the dumplings in a steamer lined with non-stick baking paper. Place over a wok or large frying pan filled with simmering water and steam for 6 minutes. Repeat with the remaining dumplings. Top with the shiso, chives and chilli oil (if using) to serve. Makes 16.
© DONNA HAY GROUP
