Filled Chinese Dumplings

Ingredients

• 300 g flour
• 250 g lean pork loin
• 300 g savoy cabbage (1 head)
• 150 g onions (3 onions)
• 20 g ginger (1 piece)
• 2 cloves garlic
• 11 tbsp oil
• Salt
• Pepper
• 250 ml Asian plum sauce (or plum sauce)

Instructions

1. 1.

   Knead flour with 150 ml water into a smooth dough, wrap in plastic wrap and let rest for about 30 minutes.

2. 2.

   Meanwhile, cut pork loin into very fine strips. Wash, trim, and slice the cabbage into very thin strips across the grain.

3. 3.

   Peel onions and cut into strips. Peel ginger and finely chop it.

4. 4.

   Peel garlic and press through a garlic press.

5. 5.

   Heat 1 tbsp oil in a pan or wok. Season the meat with salt and stir-fry over high heat for 2 minutes, then remove from the pan.

6. 6.

   Add 2 tbsp oil to the pan and sauté onions for 1 minute over medium heat. Add ginger and garlic, and steam for 30 seconds. Add cabbage and stir-fry for 1-2 minutes.

7. 7.

   Pour in 100 ml water, cover, and cook for 5–6 minutes. Season with salt and pepper. Fold in pork and let cool.

8. 8.

   On a lightly floured surface, knead the dough for 3 minutes.

9. 9.

   Shape the dough into a roll of 2½ cm diameter and cut into 16 equal pieces. Cover with plastic wrap.

10. 10.

    Roll each piece into a 12 cm circle. Place about 1½ tbsp filling on each circle, fold over, and shape into half-moons. Press the edges firmly with a fork.

11. 11.

    Heat 2 tbsp oil in a large pan. Place 4 dumplings flat side down and fry for 2 minutes over medium heat.

12. 12.

    Add 75 ml water, cover, and steam for 6–7 minutes until the liquid evaporates. Continue cooking uncovered until fully set. Fry and steam the remaining dumplings in batches of 2 tbsp oil each. Serve with plum sauce. Tip: Working in two pans simultaneously speeds up the process.