Pork & Cabbage Dumplings

Filling - Pork, cabbage, carrot, ginger, spring onion, corinader, gf soy, maize corn flour

Wrappers - tapioca starch, rice flour, xanthan gum, potato starch, salt, water

STEAMED

You can use either a double boiler/bamboo steamer or a microwave steamer (great for when you’re at work!) If using a cooktop steamer, I would suggest putting some baking paper in the base to stop sticking. They will take around 15-20 mins depending on the size and number in your steamer. Be careful not to over crowd and make sure they aren’t touching.

SOUP

This is a great option in winter. You can pop them in with a vegetable soup to give it some more depth. 15-20 mins on gentle rolling boil (possibly longer depending on the size of the pot etc)

POT STICKER (my favourite!)

Using a wide non stick frypan, place approx. 1-2 Tbspn of oil (canola or a non flavoured oil works best ) on a medium/high heat

Place frozen dumplings in the pan (not touching) and cover with a lid/foil.  Turn after a couple of minutes, you should start seeing the skins browning.  

After a further 3-4 minutes (or once you have a little colour on the other side) add around 1cm of water to your pan, watch out for spitting oil, and cover the pan.

Give the pan a little shake to ensure the dumplings don’t stick.

Remove lid and turn dumplings.

Put lid back on and keep an eye on them.

Keep moving them around the pan.  You will notice the skns will start to become opaque.  This is a good sign!

Serve with your favourite dipping sauce and enjoy!