Ingredients
Serves (about 50 dumplings) 500g pork mince
1 cup shredded Chinese cabbage
1 spring onion, finely chopped
4 tsp grated ginger
2 egg whites
6 water chestnuts, finely chopped
6 shitake mushrooms, stems removed, finely chopped
4 tbsp Japanese soy sauce (extra to serve)
½ tsp chilli sauce
1 tsp sesame oil
50 (approx) dim sim wrappers
Peanut oil for frying
2 spring onions, finely chopped for garnish
Method
Put cabbage into a small bowl and cover with boiling water. Leave for a minute, drain well and when cool enough squeeze out any excess water.
Combine all ingredients except wrappers and peanut oil in a large bowl and using your hands, mix extremely well.
Place a teaspoon of mixture in the centre of a wrapper, brush the edges with water and carefully fold in half, squeeze together to remove any excess air and pinch edges together to seal.
Heat a large flat bottomed frypan over medium heat, add a small splash of oil and add dumplings to fit without overcrowding. Fry until bottoms are golden then add ¼ to ½ cup water, reduce heat, cover and cook for 7-10 minutes or until water is absorbed and dumplings are cooked through.
Serve immediately drizzled with extra soy sauce and spring onions.
Notes: These dumplings are known by a number of different names including the Japanese Gyoza and potstickers. The fillings can also include prawns and chicken. I like to use Japanese soy as it has a smoky flavour that works really well with the dumplings.